Baked French Toast by Noreen Dick.

Baked French Toast     by Noreen Dick.

8 oz. cream cheese

10 cups cubed bread, about 16 slices hearty white bread, crustless

8 large eggs

1½ cups 2% milk

2/3 cup half and half

½ cup maple syrup

½ teaspoon vanilla extract

2 tablespoons powdered sugar

Additional ¾ cup maple syrup

Place bread cubes in a 9x13 baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half and half, ½ cup maple syrup and vanilla and mix until smooth. Pour cream cheese mixture over top of bread. Cover and refrigerate overnight. Pre-heat oven to 375 degrees. Remove bread mixture from refrigerator and let stand on counter for 30 minutes. Bake at 375 for 50 minutes until set. Sprinkle the soufflé with powdered sugar and serve with maple syrup.

Submitted by Noreen Dick   “The family requests this recipe for Easter brunch.”