Nectarine French Toast Souffle
Instructions:
- 8 cups 1/2-inch bread cubes, crusts removed
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 1/2 cup maple syrup, plus more for serving
- 12 eggs
- 3 cups half-and-half
- 1 1/2 teaspoons vanilla extract
- Ground cinnamon
- 6-8 WesPak* nectarines, peeled and sliced
- 1 tablespoon lemon juice
- 2 tablespoons sugar
- Confectioners’ sugar
- Preheat oven to 350°F.
- Butter a 9-by-13-inch baking dish. Fill two-thirds full with bread cubes.
- In a bowl, combine butter, cream cheese and 1/2 cup maple syrup; beat until smooth. Spoon evenly over bread cubes.
- Combine eggs, half-and-half and vanilla; beat until well blended. Pour over bread cubes. Dust with cinnamon. Can be stored overnight in the refrigerator.
- Bake for 45-55 minutes, or until the center is firm.
- Meanwhile, combine nectarines, lemon juice and sugar in a bowl.
- Top the soufflé with sliced nectarines and dust with confectioners’ sugar. Serve with warm maple syrup. Makes 10 servings.