Tuesday, June 29, 2010

French Toast Souffle

 
Ingredients

½ cup butter
8 oz package cream cheese
½ cup maple syrup
1 Loaf Texas Toast bread cubed
12 eggs
3 cups Half-n-half
1½ tsp. vanilla
cinnamon

Directions:
Cube bread and fill 9x13" pan. Mix first three ingredients in a bowl and spread over bread cubes. In a large bowl, beat eggs, half-n-half, and vanilla and pour over bread cubes to coat. Cover and refrigerate overnight.
Bake at 350 for 55-65 minutes until knife comes out clean.
Serve with maple syrup, fresh raspberries, peaches or cinnamon sugar.
Butter Rum Sauce

1 cup sugar
1 cup butter
3 drops rum flavoring

Melt butter and beat in sugar and rum flavoring, mix until smooth
Spoon over servings for individuals as desired

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