J'adore anything French

For serious.    The J man and I are heading to Paris at the end of September and I cannot wait for crepes, baguettes with brie and cucumber, champagne, and macaroons.  But in the meantime, I will settle for French Toast Souffle.  And I'm really not settling - because it is absolutely excellent.  I'm not even kidding. I made this little gem for a girlfriend's baby shower and it was a hit.  It is not low cal - unless you have incredible self control of course - but it is totally worth it.  If you are watching your calories, I will include the Cooking Light version (boooo - you need to make the fully loaded version!!!!).

French Toast Souffle

Serves a ton - from my mom's kitchen

Ingredients

16 oz cream cheese (I actually only used 12 oz or a cube and a half of Philly 1/3 fat)

16 slices french bread (I used the freshly baked loaves from the bakery section of the grocery store - 1 lb of bread)

12 eggs

2 cups milk (I used nonfat milk)

1/2 cup pure maple syrup (my mom prefers Log Cabin because it has a little more fava flav)

1 teaspoon vanilla

Nutmeg

Cinnamon

Instructions

Remove crust and cube bread (if I were you, I'd leave the crust on, it makes it more rustic. It is best if the bread is a bit stale, so let it sit out for a bit after you cut it).  Layer 1/2 of the cubed bread in greased 9X13.  Cube cream cheese and place on bread.  Place remainder of bread on top of cream cheese.  Sprinkle 1st and 2nd layer of bread with nutmeg & cinnamon.  Mix together eggs, milk, syrup, and vanilla and pour over bread.  Cover and let stand over night in fridge.  Bake in preheated oven @ 375* for 45 minutes.

Cooking Light Version

Ingredients

10 cups bread

2/3 cup half & half

1/2 cup maple syrup

8 eggs

8 oz. cream cheese

powder sugar on top

1/2 tsp vanilla

Instructions

Beat cream cheese, add eggs, milk, 1/2 and 1/2, and pour over bread.  Refridge over night.  Remove from the fridge and let stand for 30 minutes.  Bake for 50 minutes at 375*.

Bon Appetit!