[Teachldsseminary] OT: French Toast Souffle - Recipe Found!!!! Thank you everyone who replied!!!

[Barbara Nelson]

Dear Wonderful Seminary Friends!  

I got so many replies to this request!  Thank you so much!  Laurie from OR sent the following recipe directly to me.  Thanks Laurie!  This is what I wanted!  I am posting it in case anyone else is interested in what sounds like a fun recipe to try for a Seminary breakfast.  Years ago, I did not keep the e-mail with the original recipe, but I did manage to keep an e-mail with substitutions to make the recipe a bit lighter.  I have included it at the end of this e-mail.  I may try the lighter version this week or next.  I figure that if I don't even try the original version, I won't feel like I am missing anything.  I don't know Penni B., but if you do, please tell her thank you!

Thanks again to everyone who sent me recipes and suggestions! 
Barbara in IL


 
French Toast Souffle - 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.

 
 
*************************************************************************************************
FRENCH TOAST SOUFFLE....15 SERVINGS and lighter version
For  those who do not have the need for large serving of this receipe I
halved it and it turned out wonderful.
I used a 9 x 13 pan....
I also substituted yogurt for half and half
and I used raisin bread in place of potato bread
I used honey in place of maple syrup
I would have used nonfat cream cheese but did not have it at the time.
THE RECEIPE IS  WONDERFUL..IT IS ALL GONE!
 
Phyllis in CO

__________________________________________________
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around 
http://mail.yahoo.com