Nectarine French Toast Soufflé
8 cups 1/2-inch bread cubes, 1 1/2 teaspoons vanilla extract
crusts removed Ground cinnamon
1/2cup butter,softened 6-8 WesPak*nectarines,peeled
8 ounces cream cheese, softened and sliced
1/2 cup maple syrup, plus more 1 tablespoon lemon juice
for serving 2 tablespoons sugar
12 eggs Confectioners’ sugar
3 cups half-and-half
1. Preheat oven to 350°F.
2. Butter a 9-by-13-inch baking dish. Fill two-thirds full with
3. In a bowl, combine butter, cream cheese and 1/2 cup maple syrup; beat
until smooth. Spoon evenly over bread cubes.
4. Combine eggs, half-and-half and vanilla; beat until well blended.
Pour over bread cubes. Dust with cinnamon. Can be stored overnight
in the refrigerator.
5. Bake for 45-55 minutes, or until the center is firm.
6. Meanwhile, combine nectarines, lemon juice and sugar in a bowl.
7. Top the soufflé with sliced nectarines and dust with confectioners’
sugar. Serve with warm maple syrup. Makes 10 servings.
Brands may vary by region; substitute a similar product.
Healthy French Toast
2 eggs (or equivalent of egg substitute)
1/2 cup vanilla soy milk
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
5 slices Milton’s Healthy Multi-Grain Bread, cut in half
Maple syrup or all-fruit jam
1. In a bowl, beat together eggs, soy milk, cinnamon and nutmeg.
2. Coat a frying pan or griddle with cooking spray; heat over medium-high heat.
3. Soak bread in the egg mixture for a few seconds. Cook for a few
minutes on each side, or until golden brown.
4. Serve with maple syrup or all-fruit jam. Makes 2-3 servings.