Ghost French Toast Soufflé

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SERVINGS
8-12
PREP TIME
45
MIN
COOK TIME
50
MIN
TOTAL TIME
1
HR
30
MIN
DIFFICULTY
Medium
  • (1) lb FARMER JOHN THICK CUT BACON, cooked crisp
  • 1 1/2 c milk
  • 1/2 c maple syrup, plus more for serving
  • (1) 8 oz cream cheese, softened
  • 10 cups sturdy white bread, cut into 1-inch cubes
  • 8 eggs
  • 2/3 c half and half
  • 1/2 tsp vanilla extract
  • chocolate chips for toppings
  • 1 tbsp powdered sugar for serving
  • wax paper ghost cut out or outline
  1. Place bread cubes in a 13×9 in baking dish coated with cooking spray.
  2. Beat cream cheese with a mixer until smooth.
  3. Add eggs to the cream cheese, 1 at a time, mixing well after each addition. Add milk, half and half, 1/2 cup maple syrup and vanilla. Mix until smooth.
  4. Pour cream cheese mixture over the bread. Top with crumbled BACON and refrigerate overnight.
  5. Remove bread mixture from the refrigerator, let stand on counter for 30 minutes.
  6. Bake at 375 for 50 minutes or until set.
  7. Cut portions.
  8. On paper, cut out a shape of a ghost (or it’s outline) and lay on top of the souffle. Sprinkle with powdered sugar, then use the chocolate chips for eyes.