Recipes - print - French Toast Souffl II

French Toast Souffl II - Recipe

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In a food processor, coarsely chop bread and distribute evenly in 8 greased one-cup souffl dishes (or in a greased 2-qt. casserole). With food processor, combine cream cheese, butter, and 2 T. plus 2 tsp. of maple syrup; dollop heaping tablespoon in the middle of each serving of bread crumbs. In a large bowl, beat eggs, egg whites, remaining 1/3 c. maple syrup, and milk; pour over mixture. Sprinkle with cinnamon. Cover and refrigerate overnight if desired. One hour before serving, uncover and bake at 350 for 45 - 50 minutes or until golden. Top with fresh berry mixture and serve immediately.

Nutrition information: Serving size = 1/8 casserole, or one souffl (256g). 330 Calories, 160 Calories from Fat. 19g Total Fat, 10g Saturated Fat, 0g Trans Fat, 150mg Cholesterol. 360mg Sodium. 29g Total Carbohydrate, 3g Dietary Fiber, 10g Sugars. 15g Protein. Vitamin A 15%DV, Vitamin C 15%DV, Calcium 20%DV, Iron 8%DV.

-6 slices Bakery-Style Whole Grain Bread
-4 eggs (large)
-6 egg whites
-1/2 cup butter
-4 ounces low-fat cream cheese
-1/2 cup sugar-free maple syrup, divided
-3 cups low-fat (1%) milk
-1 teaspoon cinnamon
- Topping
-1/2 cup fresh blueberries
-1/2 cup fresh raspberries
-1/2 cup fresh strawberries, quartered