We had overnight company and I always like to serve a B&B type breakfast. I wasn't sure about trying a recipe that I had never made. Especially after getting distracted TWO times last night and over baking the shortcakes I was making for Strawberry Shortcakes. They weren't burned, but too brown for me! The first time making this was not a disaster and it was light and delicious!
Maple Breakfast Souffle
Pam cooking spray
1/2 package of King's Hawaiian Sweet Rolls, cut into cubes
1/2 package of Philadelphia cream cheese
1/2 stick of butter
1/2 cup maple syrup
I only had the light/fake version of syrup, so I added some maple flavoring, about 1/2 teaspoon
5 large eggs
1 1/2 cups milk. I didn't have whole so I used some 1 percent and a bit of half and half
1 teaspoon cinnamon
Spray a 8X8 oven safe pan and place the cut up bread in it.
Soften the butter and cream cheese in the microwave for about 20 seconds. I swirled it around with my spoon until smooth, but you may use a mixer. It was too small of an amount for my Kitchen-Aid to handle well!
Add the syrup and the flavoring and mix until smooth. Using a spatula, spread the cream cheese mixture over the bread cubes.
Mix the eggs and milk in a bowl and pour over everything. Sprinkle with cinnamon, cover tightly and refrigerate overnight.
Heat oven to 350. Remember to remove the cover, especially if it is Cling wrap! Bake for 50 to 55 minutes. I did it for 55.
Remove from the oven and let it sit for about 5 minutes. Then serve with powdered sugar sprinkled on top. I also used a bit more syrup.
Please forgive the quality of the pictures. It was late at night when I made it and early in the morning when I cooked it and I had a hard time getting the lighting to be adequate. I will someday buy a better camera that will make up for my shortcomings as a photographer.