Sunday, March 2, 2014

French Toast Souffle

I had a package of smooshed Hawaiian sweet rolls in my freezer that I never used and somehow something got placed on top of them and they got pretty flattened.  Instead of throwing them away I decided I could create something out of them.  I thought about a bread pudding or an oven omelet but decided on a french toast bake for breakfast on the weekend. Since everyone is around the house a little longer on Saturday mornings, I thought it would be a good morning to try this recipe out.  Also we are supposed to get another 5 to 7 inches of snow tonight thru tomorrow so since we will likely be stuck inside for a while I thought everyone might enjoy waking up to a hot breakfast on a cold morning!  This was a super easy breakfast casserole to throw together and put in the fridge overnight and all you have to do is pull it out to bake in the morning! This would be a perfect breakfast for Christmas morning, or to serve at a breakfast/brunch buffet.

French Toast Souffle
1 package of sweet Hawaiian rolls (or about 10 cups of white bread cut into cubes)
1 8 oz. package of cream cheese (regular or low fat)
8 large eggs
1 1/2 cups milk (I used skim)
2/3 cups half and half (I used fat free)
1 1/4 cups pure maple syrup (divided 1/2 cup and 3/4 cup)
1 tsp. vanilla
1 tsp. cinnamon
powdered sugar for garnish

Directions:  Spay a 9 x 13 glass baking dish with non stick cooking spray.  Cut Rolls/Bread into 1 inch cubes and place in prepared dish.  With mixer beat softened cream cheese until smooth.  Add eggs, 1 at a time until well blended.  Mix in milk, 1/2 and 1/2, and 1/2 cup maple syrup.  Add vanilla and cinnamon.  Pour over bread cubes and push bread with back of spoon into egg mixture to make sure all is coated. Cover and refrigerate overnight. In the morning, remove from refrigerator and let stand on the counter for about 30 minutes.  Preheat oven to 350 degrees and bake uncovered for about 50 minutes or until a knife inserted in the center comes out clean.  Pour remaining 3/4 cup syrup over souffle and sprinkle with powdered sugar, serve warm.  

Cooks Notes - Instead of pouring the remaining syrup over the souffle, I decided to serve it on the side so people could choose how much or how little they wanted to use.

 Gather ingredients together that you will need

I used these smoosed rolls from my freezer or 
you can use any kind of bread you have on hand

Cut rolls/bread into cubes

Mix cream cheese until smooth and add wet ingredients

Add eggs milk syrup and spices and blend well

Pour over bread cubes in sprayed 9 x 13 inch pan

Bake until puffy and golden brown in 350 degree oven for about 
50 minutes until knife inserted in center comes out clean

This would be an extra special dish to serve on Christmas, or Easter morning or on a breakfast/brunch buffet for a crowd!

Serve with warm syrup on the side!

I love it when I can use something that most would think were unusable and make something marvelous out of it! These smoosed rolls in most cases would have been thrown into the garbage can but instead I created something that my entire family loved.  This made so much we had leftovers to reheat in the microwave for breakfast the next morning too!  All you need is a little creativity and a few ingredients and you can make something delicious too!  


No comments:

Post a Comment