Cirque Du Souffle – French Toast Souffle

On September 7, 2010, in Cirque du Souffle, by Wilfried F. Voss

Servings: 8 – 10

Ingredients:

1 loaf sturdy white bread, cubed
One 8-ounce container cream cheese
10 large eggs
1/2 cup chopped pecans (optional)
2 apples, chopped
1/2 cup sugar
Juice of 1 lemon
1 teaspoon cinnamon
2-1/2 cups half & half
1/2 cup maple syrup
1/2 teaspoon vanilla
2 Tablespoons powdered sugar

Combine cinnamon and sugar and sprinkle over apples. Add lemon juice and toss. Grease a 13 x 9-inch baking dish and spread half of the bread cubes in dish. Spread apples over bread, and spread rest of bread cubes on top; sprinkle with pecans. Beat cream cheese with mixer at medium speed until smooth. Add eggs, one at a time. Add half & half, maple syrup, and vanilla and mix until smooth. Pour mixture over bread, cover with aluminum foil, and refrigerate overnight.

Next morning, preheat oven to 375 degrees. Remove bread mixture from refrigerator and let stand for 30 minutes. Bake for 30 minutes, remove foil, and return to oven for 20 minutes more or until set. Sprinkle with powdered sugar, cut into squares, and serve with syrup.

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