Monday, October 17, 2011

Happy Boss' Day

Happy Boss' Day! To those of you who are bosses, don't be a "horrible boss"; to those who may one day become the boss, remember what it was like when you weren't the boss and be kind and considerate; to those of you who never want to be a boss, remember your boss is usually juggling a lot of responsibilities at once, be patient.

At our office we made breakfast for our bosses this morning. My contribution was a delicious French Toast Souffle. Also a family favorite for Christmas morning at my house. You do all the prep work the night before and refrigerate, then pop it in the oven in the A.M. I hope you will try it and let me know what you think if you do!!

French Toast Suoffle'

Yield: Approx 12 servings

10 cup cubed sturdy white bread, about 16 slices (I use Pepperidge Farm Hearty White)
8 oz block cream cheese, room temperature
8 large eggs
1 1/2 c milk
2/3 c half and half
1/2 c maple syrup
1/2 t vanilla extract
2 T powdered sugar for garnish (optional)
Extra maple syrup for serving

Directions: Place bread cubes in a 13x9 cooking dish coated with cooking spray. Beat cream cheese with mixer at medium speed until smooth. Add eggs 1 at a time, mixing well after each addition. Add milk, half and half, 1/2 maple syrup and vanilla. Mix until smooth. Pour cream cheese mixture over top of bread. Cover and refrigerate overnight.

Preheat over to 375 degrees.

Remove bread mixture from fridge; let stand on counter for 30 minutes. Bake at 375 for 50 minutes until set. Sprinkle souffle' with powdered sugar and serve with maple syrup.

1 comment:

Mom Taxi Julie said...

That looks delicious! I love french toast :)