I hope everyone had a Merry Christmas!

Today, I want to share with you a recipe that I made for my family for Christmas.  Light French Toast Souffle.

When I think of french toast, I think of a once in a while treat, rather than an everyday breakfast.  While, that is still true of this recipe, it is a cinch to put together and all you have to do in the morning is bake it.  Win. Who wants to spend all Christmas morning preparing food? Not me. I absolutely loved this recipe and I think I’m going to make this part of a new Christmas tradition along with my Bacon and Sausage Breakfast Casserole.

Image from here.

Light French Toast Souffle

Recipe adapted from here.

1 package sturdy white bread, cubed (I used Arnold County White)

2 – 8oz blocks fat free cream cheese, softened

8 large eggs

1-1/2 cups reduced fat milk (I used Almond Milk)

1 can Carnation Evaporated Milk (12 oz)

1/2 cup REAL maple syrup

3/4 tsp vanilla extract

Powdered sugar (If desired).

Maple syrup

1. Place cubed bread into casserole dish coated with non-stick spray, I used a 13 x 9 dish.

2. Beat cream cheese with mixer until smooth, slowly add eggs, one at a time, mixing well. Add milk, evaporated milk, 1/2 cup maple syrup and vanilla. Mix until smooth. Mixture will be thin.

3. Pour mixture over bread, pushing down on top pieces to ensure full coverage.  Cover and refrigerate overnight.

4. Preheat oven to 375. Remove casserole from refrigerator and rest on counter for 30 minutes.  Bake for 55-60 minutes, or until set.

5. Serve sprinkled with powdered sugar and maple syrup.

Not the most photogenic recipe I’ve ever made, but It sure is delicious.

Question: What are your favorite casserole recipes? I seem to be on a casserole kick lately!