Cinnamon Raisin French Toast Souffle

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Cinnamon Raisin French Toast Souffle

  • 1 large loaf cinnamon raisin bread
  • 3/4 cup maple syrup, divided
  • 12 oz. cream cheese, softened
  • 6 oz. butter, softened
  • 10 eggs, beaten
  • 3 cups half-and-half
  • powdered sugar
  • cinnamon sugar
  • 1/4 – 1/2 cup chopped pecans
  • pork sausage (optional)

Place chopped/broken bread into a well-buttered 9×13 inch glass pan. Mix cream cheese, butter and 1/4 cup maple syrup until smooth. Spread on top of the bread, leaving space to pour the egg mixture through. Beat eggs, half-and-half and 1/2 cup maple syrup. Pour over bread and sprinkle with pecans and cinnamon sugar. Cover and refrigerate overnight. Uncover and bake 50-55 minutes at 350 degrees. Cut into squares and sprinkle with powdered sugar. Serves 12.

Options: Use fat-free coffee creamer instead of half-and-half.

For those who enjoy a sweet and savory mix, cook some pork sausage (1/2 – 3/4 pounds), drain well and add to the filling.

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