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Cinnamon Raisin French Toast Soufflé presented by Autumn Pond Bed & Breakfast
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1 large loaf Cinnamon Raisin Bread (chopped -- enough to fill 13 x 9 in. pan)
12 oz. Cream Cheese, softened
6 oz. Butter, softened
3/4 cup Maple Syrup (divided)
10 eggs
3 cups Half & Half
Cinnamon Sugar
Buttered Maple Syrup (50:50 mix of butter and maple syrup)
Place chopped cinnamon raisin bread in a well buttered 13 x 9 in. glass pan. Mix cream cheese, butter and 1/4 cup maple syrup until smooth. Spread on top of bread, leaving some openings through which to pour egg mixture. Beat eggs, half & half and 1/2 cup maple syrup. Pour over bread and sprinkle with cinnamon sugar. Cover and refrigerate overnight. Uncover and bake 50 to 55 minutes at 350°. Cut into squares and sprinkle with powdered sugar. Serves 8 - 12
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Autumn Pond Bed & Breakfast
Leavenworth, Washington
Leavenworth, Washington's country bed and breakfast in the scenic Cascades.
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Click here for pictures and information about the inn.
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More Recipes
Breakfast Casseroles
| French Toast
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