French Toast Souffle

Remember to prepare this the night before because the several hour soak is necessary. This reheats wonderfully.

This recipe makes 16 servings. It could easily be halved (or fourthed if you can manage the kitchen math).


  • 10 cups of bread cubes (white, whole wheat, or mixed)
  • 1 8oz package cream cheese, softened
  • 8 eggs
  • 1½ cups milk
  • 2/3 cup half-and-half
  • ¼ cup maple syrup (light syrup works as well as regular)
  • ½ tsp vanilla extract
  • 2 Tbs confectioners’ sugar


Place bread cubes in a lightly greased 9×13″ baking pan.

In a large bowl, beat cream cheese with a mixer at medium speed until smooth. Add eggs, one at a time, mixing well after each addition. Add milk, half-and-half, maple syrup, and mix until smooth.

Pour mixture over top of bread. Cover and refrigerate overnight.

While preheating oven to 375 F, remove souffle from refrigerator and let stand at room temperature for 30 minutes.

Bake for 30 minutes or until set. Sprinkle with confectioners’ sugar and serve warm with syrup, butter, and/or jam.

Note: if you bake it covered for part of the time it will take longer but the souffle will be softer. If you bake it uncovered, the top may get quite dark.

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