French Toast Soufflé with Maple Cream Topping Denise Austin (Submitted by Kathleen) Preheat the oven to 375°F. Coat a 7" soufflé dish with cooking spray; set aside. In a large bowl, beat 2/3 c whole milk, 1 large egg yolk, 2 t vanilla, 1 1/4 t cinnamon with a fork until blended. Add 3 slices of stone-ground whole wheat bread in cubes 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 a pinch of salt with an electric mixer on medium speed for 1 minute, or until foamy. Increase the speed to high, gradually adding 2 t (of 3 t) 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 2 T reduced-fat cream cheese, 1 T whole milk, 1/2 t maple extract, and the remaining 1 t confectioners' sugar until smooth. Drizzle the maple cream on each serving. Serves 4
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