Please drop by...

Now that the kids are all back in school...won't you come have breakfast with me?

I made the oh so yummy French Toast Souffle...

...and added some fresh fruit.

Your coffee is poured...come sit for a while.

French Toast Souffle

10 cups cubed or torn sourdough bread

8 oz. light cream cheese

8 eggs

1 1/2 cups 2% milk

2/3 cups half and half

1/2 cup maple syrup

1/2 tsp vanilla (real)

2 Tbsp powdered sugar

3/4 cup maple syrup

-place bread in 9x13 baking dish

coated with cooking spray. Beat

cream cheese and eggs one at a

time. Then comes the milk and

half and half, 1/2 cup maple

syrup and vanilla, mix until smooth.

Pour over bread, cover and refrigerate

overnight.

-preheat oven to 375

--remove bread mixture from fridge

and let stand on counter 30 minutes.

Bake for 50 minutes or until set

-sprinkle souffle with powdered

sugar and serve with maple syrup

to lighten the recipe some, I used

4 whole eggs and 4 egg whites,

skim milk in for the 2% and

evaporated milk for the half

and half

Susan at Between Naps and the Porch

always has something interesting on

her table, take a peak here.