The husband and I were fortunate enough to entertain a very dear friend, her husband Steve-O, and their daughter for New Year's Eve. The evening kicked off with a burrito from Anna's Taqueria. We had a relaxing night of wine, board games, watching trashing reality TV (Jersey Shore is my new very guilty pleasure), drinking bubbles, and all around having a good time. Somehow we managed to stay up past midnight. That was a quite a feat.
The following morning was laced with fear of the unknown for two of us. The husband, our friend, and I were going to do a polar bear plunge at the beach. The husband was a pro, but Steve-o and I were newbies and were a little afraid. I prepped a decent breakfast the day before so we would have some thing good in our "tummies"(Miley Cyrus's favorite word in her immortal work, Party in the U.S.A.). It took our minds off of the upcoming plunge.
I love breakfast casseroles that can be prepped the day before, sit in the fridge overnight, and bake the following morning. It is nice and easy and great for company.
French Toast Souffle
(from Cooking Light April 2000)
10 cups (1 inch) cubed sturdy white bread
cooking spray
1 (8 ounce) block 1/3 less fat cream cheese, softened
8 large eggs
1 1/2 cups 2% reduced-fat milk
2/3 cup fat free half and half
1/2 cup maple syrup
1/2 teaspoon vanilla
powedered sugar for sprinkling
- Place bread cubes in a 13x9 baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half and half, 1/2 cup maple syrup, and vanilla. Mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.
- Pre-heat oven to 375F.
- Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375F for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup.
Posts
No comments:
Post a Comment