French Toast Soufflé

Recipe View Prepare the pan: Generously spray a 9x13-inch baking pan with cooking spray. Add the bread cubes, spreading them evenly across the bottom of the pan. (5 minutes)

Recipe View Make the custard: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and lump-free. Add the eggs, one at a time, mixing well after each addition to ensure a homogenous mixture. Stir in the milk, half-and-half, maple syrup, and vanilla extract until the custard is smooth and well combined. (10 minutes)

Recipe View Combine and chill: Pour the custard mixture evenly over the bread cubes, making sure all the bread is moistened. Cover the baking pan tightly with plastic wrap or foil and refrigerate for at least 8 hours, or preferably overnight. This allows the bread to fully absorb the custard, resulting in a richer, more flavorful soufflé. (8 hours - overnight)

Recipe View Preheat and rest: The next morning, remove the soufflé from the refrigerator and let it stand at room temperature for 30 minutes while you preheat the oven to 375 degrees F (190 degrees C). This step helps the soufflé bake more evenly. (30 minutes)

Recipe View Bake: Bake the soufflé, uncovered, in the preheated oven for approximately 30-35 minutes, or until a knife inserted into the center comes out clean. The top should be golden brown and slightly puffed up. (30-35 minutes)

Recipe View Serve: Remove from the oven and let cool slightly before serving. Dust generously with confectioners' sugar for an elegant finishing touch. Serve warm and enjoy! (5 minutes)