[Teachldsseminary] OT: French Toast Souffle

[Laurie Dunmire-Beer]

A couple of years ago when this recipe was submitted to the list, I was also 
a projects specialist in Young Women.  I thought it was such a fun and 
enthusiastic recipe, that I included it in a Young Women cookbook that I did 
for the girls.  I couldn't find the original email, so I cut and pasted her 
exact post from my cookbook file!!  I made it in seminary as well, and it 
was a huge hit!!

Hope this is what you are looking for!

LaurieºÜº
Albany, OR
EMS Seniors!

-------------------------------------------------
>From Penni B.

O.K. Here goes, but just remember that you asked for it and after reading 
the ingredients you may go directly into a diabetic coma. This recipe will 
make enough for about 30-35 servings, which my 25 kids last year ate up like 
it was their last meal on earth...go figure. You can divide it in half if 
you're good at math.
French Toast Souffle': Make this the night before or if you make it for the 
family at night, make it first thing in the morning. Resting in the fridge 
is important... you know how cranky those French can be - let 'em rest!

1 large loaf of day old bread (I use the Orowheat Country
Potato, ends and all) cubed into bite sized pieces
2 (8-oz.) packs of cream cheese - also cubed into tinier bite-sized pieces
1 dozen eggs, beaten up like a bad guy in a dark ally
2 tablespoons REAL vanilla (I'm a vanilla snob)
2 pints of half and half (o.k. you can use milk if you just absolutely have 
to, but the extra fat and calories are worth it, especially when you think 
of them all going
on that skinny little chick in the third desk)
1/2 cup of really good maple syrup (sounds bazaar, but trust me)
2 tablespoons of cinnamon - more if you just go nutso in the morning! (there 
are no souffle' police - so risk what you will)

In an extremely large bowl (trust me on this--use the biggest baby you got 
in the cupboard) mix in your eggs, vanilla, cinnamon, syrup, and half and 
half. Blend well. Add the cream cheese and mix again (don't worry about the 
lumps - it's just cellulite in the pre-existence form). Now add the bread 
and fold it well until pretty much it's the biggest mess you've ever laid 
eyes on.

Go get reinforcements to help you pour all of this into your sheet cake pan, 
and spread it out evenly. Cover the whole shootin' match with foil or your 
'covering of choice' and put it in the fridge overnight. Go to bed and 
'fogettaboutit' till about 5 a.m. or so. 'Night!'

Time to wake up! O.K. Run down to the kitchen and take the covers off of 
your souffle'. Put it in the oven at 350 for about 35-40 minutes. It should 
puff up real pretty and then fall just about 3 minutes after you take it out 
of the oven. (grrrr!) You will SMELL this when it is getting close to being 
done and it has a nice golden brown, somewhat crispy, top. It should not be 
'wet' but rather moist and the cream cheese very soft.

If you can get to the church early and bake it there, it makes the whole 
place smell really good and get you in lots of trouble with the other 
teachers who are now upset that they just brought in store-bought donuts. If 
you can't bake it there, let it warm in the oven while you have prayer, etc.

We usually assign out fresh fruit, milk and juice to go with it. (I also 
have the kids bring in paper and plastic so there are less dishes to clean 
up.) My favorite topping is fresh berries or berry syrup - which helps to 
cut the sweetness of the souffle'. The kids like everything from powdered 
sugar to syrups etc. Some eat it 'dry', or with butter only.

Bon Appetite! Have fun at the gym! Don't tell your Cardiologist you got it 
from me!
penni b.


----- Original Message ----- 
From: "Barbara Nelson" <knelsonb at yahoo.com>
To: <teachldsseminary at latter-dayvillage.com>
Sent: Wednesday, April 09, 2008 5:31 AM
Subject: [Teachldsseminary] OT: French Toast Souffle


> Several years ago someone posted a recipe for French
> Toast Souffle.  It sounded like it would be good for
> Seminary breakfast.  Unfortunately, I did not keep the
> e-mail.  Does anyone happen to have it?
>
> Thank you!
> Barbara Nelson
> EMS - Ottawa, IL
>
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