For potlucks and holiday dinners, this butternut squash soufflé makes an attractive side dish.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 8 hrs 30 mins |
| Total Time: | 9 hrs 20 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch soufflé |
Ingredients
- cooking spray
- 10 cups white bread cubes
- 1 (8 ounce) package low-fat cream cheese, softened
- 8 eggs
- 1 ½ cups milk
- ⅔ cup half-and-half cream
- ½ cup maple syrup
- ½ teaspoon vanilla extract
- 2 tablespoons confectioners’ sugar
Instructions
- Spray a 9×13-inch baking pan with cooking spray; add bread cubes.
- In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add eggs, one at a time, mixing well after each addition. Stir in milk, half-and-half, maple syrup, and vanilla until mixture is smooth; pour over bread cubes. Cover and refrigerate, 8 hours to overnight.
- The next morning, remove soufflé from the refrigerator and let stand at room temperature for 30 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
- Bake soufflé, uncovered, in the preheated oven until a knife inserted in the center comes out clean, about 30 minutes. Serve warm, sprinkled with confectioners’ sugar.
Nutrition Facts
| Calories | 241 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 142 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 5 g |
| Sodium | 321 mg |
| Sugars | 12 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing to make and enjoyed it a lot. My only regret was that it was a bit dry, but adding some more maple syrup to that fixed it right up!
I had a hard time getting all of the cream cheese to mix in. I needed to bake it a few extra minutes. I thought the end result was just average – nothing extra special. I’d try another French Toast casserole-type dish next time.
I loved this and so did my husband. I *halved* the recipe and used the following swaps: – Used ~ 5 oz of vanilla Greek yogurt instead of cream cheese – Used 3 eggs total – Added 1/8 C butter – Used 3/4 C of half and half and milk mixed 1:1 – Used 3C of French bread cubed into 3/4″ cubes – Used 2C of sourdough bread cubed – Used 1/4 C maple syrup Sprinkled cinnamon over top and a bit of raw sugar before sitting frig overnight. Cooked as directed (sat out for 30 min before cooking) at 375 F for 45min without a cover in smaller casserole dish on Christmas morning and served warm with blueberries and red raspberries. I was totally awesome and using the yogurt and sourdough gave it a less-sweet, perfect flavor. My picky husband told me not to change a thing and I agreed! So good – made 4 servings.
This was good, nothing spectacular but it was good. I made it exactly as written. It take mine an extra 10 minutes to be done cooked through.
Had to alter the recipe to improve outcome. I used day old dutch loaf of bread. 8 Eggs seemed like too much so i reduced it to 5 eggs. I added a little bit more milk, 1 tablespoon of cinnamon, a little butter, and 2 tablespoons of brown sugar. Baked it covered for the first 35 mins and uncovered the last 5 minutes. Definitely came out better. The powdered sugar and syrup on top perfects the sweetness. Texture was perfect.
This is just down right delicious! Everyone who eats this loves it and begs for the recipe. It’s really easy to prepare and leaving it overnight just adds more flavor. It’s wonderful; you must make it!
I would make it again. It was a lot of work having to begin it the day before
I have made this so many times and every time it has been a huge hit!
I’ve been making this for years now, I sometimes add more cream in the morning and/or replace half the cream with milk. It always gets rave reviews! Great for Sunday School breakfast potlucks since all you do the morning after is throw it in the oven! My modified recipe is as follows- 1 loaf texas toast/french toast bread, only 6 eggs, only 1/2 cup maple syrup, one pint of heavy cream, 1/2 stick softened butter, 1/2 cup milk, 1 8 oz brick of cream cheese, Sometimes add 1 cup frozen blueberries, or 2 tsp cinnamon. This goes into 1 oversized 10×15 dish or, two pie dishes. I will also bake covered for 30 minutes and uncovered for and additional 15 or so. (Altered recipe requires this) I smother butter all over the top while it’s still piping hot before sprinkling with the powdered sugar.
This recipe is a great crowd pleaser! Easy to fix and very yummy!
I make this every year for Christmas breakfast. It is delicious, and so convenient to put in the fridge the night before.
Well, I did the recipe as written and then dotted with butter and sprinkled with a mix of white and brown sugar and cinnamon, as I prefer it sweeter. Then family drizzled syrup over it and a shake of powdered sugar. MMMMMMM so great. I made another version of this before, but I really think this one was better. I also tossed the bread around and I put it into two round cake pans. The result was not too eggy, and it had crispy yummy bits on top from the butter and from baking. Everyone love it.
This is not a souffle but a casserole. Pretty good though.
I loved this recipe but hubby thought it was missing something so I made it again and upped the syrup to 3/4 cup and added Pampered Chef’s Cinnamon Plus. (Cinnamon, nutmeg, allspice…) AMAZING!!! My go to recipe for anything that calls for a breakfast dish or make ahead dish!!!
This is a great starter recipe. I ran out of white bread so I used 1/2 cinnamon rasin and 1/2 white. The casserole came out superb!
AWESOME and easy. I make this on holidays, special occasions and when I want the family to gather. I just say Im makeing this and they all come! I am diabetic, I use Sugar free syrup, no one can tell the difference. so light and fluffy.
A HUGE disappointment!! Turned out like milk toast.
We made this last year for Christmas morning and I’d forgotten to buy bread, but we had left over cinnamon buns. Cut them up and used them instead and it was FABULOUS! Making it the same way again this year.
the first time I made this it turned out a little bland but not soggy. I followed some reviewers tips (adding butter) and this time, it was full of flavor but soggier. My kids do love it either way, but I’m not sure if I’ll make it again.
I served this to my colleagues for our first meeting of the school year. . .and although they said that it was good, no one asked for the recipe. . .I liked it and would make it again.
Great treat, easy to make! Made this for my family and my girlfriend and it was awesome! It turned out wonderfully and will do this again for sure. Great tip on using butter instead of oil, kick it up a notch, BAM!