French Toast Souffle with Maple Cream Topping
Makes 4 servings
Unlike wimpy white bread, stone-ground whole wheat has the body to stand
up to a milk and egg bath without disintegrating. So there*s no need to
remember to dry out the bread beforehand as with regular French toast.
Ingredients:
2/3 cup whole milk
1 large egg, separated
2 teaspoons vanilla extract
1 1/4 teaspoons ground cinnamon
3 slices stone-ground whole-wheat bread, cut into small cubes
2 large egg whites
Pinch of salt
3 teaspoons confectioners* sugar, divided
2 tablespoons reduced-fat cream cheese
1 tablespoon whole milk
1/2 teaspoon maple extract
To Make:
Preheat the oven to 375°F. Coat a 7"" soufflé dish with cooking
spray; set aside. In a large bowl, beat the whole milk, egg yolk,
vanilla, and cinnamon with a fork until blended. Add the bread and stir,
pressing with the fork. Set aside for about 5 minutes, pressing
occasionally, to break up some of the cubes.
In a small bowl, beat the egg whites and salt with an electric mixer on
medium speed for 1 minute, or until foamy. Increase the speed to high,
gradually adding 2 teaspoons confectioners* sugar. Beat for 1 minute, or
until the peaks hold their shape. Fold into the bread mixture. Spoon
into the prepared soufflé dish.
Bake for 15 minutes, or until puffed and golden. (The center will still
be soft; for a firmer soufflé, bake an additional 2 to 3 minutes.)
Meanwhile, in a small bowl, whisk the cream cheese, milk, maple extract,
and the remaining 1 teaspoon confectioners* sugar until smooth. Drizzle
the maple cream on each serving.
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