Naughty Night-In French Toast Soufflé
Seduce your senses with this lusciously naughty French toast soufflé. Crafted with bread, cream cheese, and whispers of vanilla, it teases your palate with the familiar comfort of French toast, prepared the night before and awakened to a golden, oven-baked perfection.
Seductively spray a 9x13-inch baking pan with cooking spray; tenderly lay the bread cubes down.
In a large bowl, beat cream cheese with an electric mixer on medium speed until impossibly smooth. Add eggs, one by one, mixing thoroughly after each, in a slow dance of creation.
Gently stir in milk, half-and-half, maple syrup, and vanilla until the mixture is sinfully smooth; pour over the waiting bread cubes with care. Cover and chill, 8 hours to overnight, building anticipation.
Upon awakening, allow the soufflé to come to room temperature for 30 minutes as you preheat the oven to 375°F (190°C), heating things up.
Bake the soufflé, uncovered, until a knife inserted in the center comes out clean, about 30 minutes. Serve warm, sprinkled with confectioners' sugar, a sweet culmination of your desire.