Pecan French Toast Souffle Strata

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Pecan French Toast Souffle Strata

by Holly Rudin-Braschi

 

For best results, preheat oven for at least 1/2 hour before baking

casserole.

 

Serves: 9

Planning a holiday brunch? My Souffle Strata is a cross between a cinnamon

raisin bread pudding and a souffle with a cheesy blintz-style filling.

Crispy and fluffy just out of the oven, this souffle makes a stunning

presentation that satisfies a crowd when served with warm maple syrup and a

fresh fruit salad.

 

 

Measures Translation Table

 

Ingredients:

21 slices cinnamon raisin bread

3/4 cup coarsely chopped pecan halves

For Custard

6 T. salted butter, melted and cooled

2 2/3 cup Vanilla 8th ContinentTMSoymilk **

2 1/4 cups egg substitute

2 T. maple syrup

2 T. frozen pineapple orange juice concentrate

3 T. GNC Natural BrandTM Soy Baking Mix

1 1/2 tsp. baking powder

pinch nutmeg

pinch cloves

For Cheese Filling

1 (8oz) pkg. light cream cheese, cut into pieces

2 cups small curd lowfat cottage cheese

2 large egg yolks

2 T. brown sugar

1 tsp. vanilla extract

 

 

 

Instructions:

1. Preheat oven to 350°F. Lay bread out on 2 baking sheets, then bake in

preheated oven 10 minutes or until very lightly browned. Transfer toasted

bread to a cooling rack and cool to room temperature. When bread is cooled,

cut each slice in half in the width. Immediately spread nuts on one of the

baking sheets and toast in the oven for 10-15 minutes or until lightly

browned. Remove from oven and cool to room temperature.

2. Liberally butter a 9 " x13 " glass baking pan and set aside.

3. In a large bowl with a hand mixer, thoroughly mix all of the Custard

ingredients. Set aside.

4. In a food processor fitted with the metal chopping blade, puree all of

the Cheese Filling ingredients.

5. Arrange one layer of bread on bottom of the buttered pan; about 7 whole

slices (14 halves) of bread. You may have to trim a couple of pieces to fit.

Pour 2 cups of the Custard mixture over the bread.

6. Using a rubber spatula, scrape the filling onto the bread then spread

evenly. Filling will mix slightly with the custard.

7. Arrange the remaining bread in three rows the width of the pan over the

cheese filling so the slices overlap like an accordion. For interest,

arrange the slices so that each of the three rows alternates in direction.

Fill in the space at the end of the pan with the remaining four bread

halves. Sprinkle with the toasted nuts then pour remaining custard evenly

over the bread. Cover with aluminum foil and refrigerate for a minimum of

two hours or up to 24 hours before baking.

8. Let pan stand covered on the counter for 1-2 hours to bring to room

temperature before baking. Meanwhile preheat oven to 350°F. Bake uncovered

50-60 minutes or until puffy and golden brown. Cool on a rack 15 minutes

before cutting into squares with a sharp knife. Serve using two metal

spatulas. Offer with heated maple syrup, sour cream, applesauce or apple

slices lightly sauteed in butter.

 

Nutrition Facts

(per serving)

 

Calories: 530

Total Fat: 27g

Cholesterol: 85mg

Sodium: 1230mg

Carbohydrate: 48g

Fiber: 4g

Protein: 27g

Soy Protein: 3g

 

**Original 8th Continent

by: 8th Continent

Adding 8th Continent soymilk to your lifestyle is really a simple thing to

do. Especially when you consider it's not only good for your health, it

tastes good.

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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