Mitchell insisted that this was meant to share with all of you, our friends in blogland!! We knew you could not be here to have breakfast with us but we'll share the recipe so maybe sometime you can try it on a day off with your family!! It is very very yummy! He would not let us eat until i took a picture!
Chris was home, day off for Veteran's day, so we wanted to make our morning special. No cold cereal for anyone this day. We got to spend some time together because it feels like lately we don't have much time. Hmmm...and i am not sure there is going to be any more after this baby comes.
French Toast Souffle
1 French Bread(long baguette) cut into 1 inch cubes
1 pkg.(8 oz) Cream Cheese, softened
2/3 c. Half and Half
1/2 c. Maple Syrup
1 1/2 c. Milk
1/2 t. Vanilla
2 T. Confectioners Sugar
Place the bread in a greased 9x13 pan. In a large bowl beat together the cream cheese and eggs until smooth. Now add in the half and half, maple syrup, milk and vanilla. Pour mixture over the top. Don't worry if the cream cheese gets a little chunky, it looks a little funny but it tastes good. Cover the pan and place in fridge overnight. In the morning preheat the oven to 375. Take pan from fridge and let sit out at room temp for 30 minutes. Then bake, uncovered for 30 minutes or until done. Sprinkle with confectioners sugar. Serve hot with Maple Syrup.