french toast souffle & cream cheese sauce

It is Saturday and I declare Saturdays as the big breakfast day. If you don’t have time to make a big breakfast during the week, now is your day. Let it happen.

This recipe I found in a book called, “Eat Carbs, Lose Weight,” which I purchased for a major steal, 50 cents, at Goodwill!

French Toast Souffle with Cream Cheese Sauce

Ingredients:

• 2/3 c almond milk
• 1 large egg, separated
• 2 teaspoon vanilla
• 1 teaspoon ground cinnamon
• 4 slices Italian bread
• 2 large egg whites
• pinch of salt
• 3 teaspoons powdered sugar, divided
• 2 tablespoons cream cheese
• 1 tablespoon almond milk (for cream cheese sauce)
• 1/2 teaspoon almond extract (recipe says maple extract)

Direction:

1. Preheat oven to 375F and spray 7 inch baking pan with cooking spray.
2. In large bowl, beat almond milk, egg yolk, vanilla and cinnamon together until combined.
3. Add bread to mixture and distribute liquid mixture on bread. Let soak for 5 minutes.
4. In separate bowl, mix together 2 egg whites and salt with electric mixer until foamy.
5. Gradually add 2 teaspoons powdered sugar and wait for peaks to form.
6. Fold into bread mixture.
7. Pour into souffle dish.
8. Bake for 15 minutes or until golden.
9. As souffle is baking, mix together with whisk, cream cheese, almond milk, almond extract and remaining 1 teaspoon powdered sugar.
10. When souffle is done, add a spoonful of cream cheese sauce to each serving.
11. ENJOY!