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Cinnamon Raisin French Toast Soufflé

1 large loaf cinnamon Raisin Bread  (chopped - enough to fill 13 x 9 in. Pan)
12 oz. Cream Cheese softened
6 oz. Butter, softened
3/4 cup Maple syrup (divided)
10 eggs
3 cups Half & Half
Cinnamon Sugar (Buttered Maple Syrup-50:50 mix of butter and maple syrup)

Place chopped cinnamon raisin bread in a well buttered 13x9 in. glass pan.  Mix cream cheese, butter and 1/4 cup maple syrup until smooth.  Spread on top of bread,  leaving some openings through which to pour egg mixture.  Beat eggs, half & half and 1/2 cup maple syrup.  Pour over bread and sprinkle with cinnamon sugar.  Cover and refrigerate overnight.  Uncover and bake 50 to 55 minutes at 350 degrees.  Cut into squares and sprinkle with powdered sugar.  Serves 8-12