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<TD width="400"><A href="http://www.foodnotice.com" target="_blank">Learn more</A></TD>
<TD align="right" width="124">January 20, 2008</TD>
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<TD width="672"><DIV>French Toast Souffle with Maple Cream Topping</DIV>
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<p><strong>Makes 4 servings</strong>
<p><em>Unlike wimpy white bread, stone-ground whole wheat has the body to stand up to a milk and egg bath without disintegrating. So there's no need to remember to dry out the bread beforehand as with regular French toast.</em>
<p><strong>Ingredients:</strong><BR>
2/3 cup whole milk<BR>
1 large egg, separated<BR>
2 teaspoons vanilla extract<BR>
1 1/4 teaspoons ground cinnamon<BR>
3 slices stone-ground whole-wheat bread, cut into small cubes<BR>
2 large egg whites<BR>
Pinch of salt<BR>
3 teaspoons confectioners' sugar, divided<BR>
2 tablespoons reduced-fat cream cheese<BR>
1 tablespoon whole milk<BR>
1/2 teaspoon maple extract
<p><strong>To Make:</strong><BR>
Preheat the oven to 375°F. Coat a 7" soufflé dish with cooking spray; set aside. In a large bowl, beat the whole milk, egg yolk, vanilla, and cinnamon with a fork until blended. Add the bread and stir, pressing with the fork. Set aside for about 5 minutes, pressing occasionally, to break up some of the cubes.
<p>In a small bowl, beat the egg whites and salt with an electric mixer on medium speed for 1 minute, or until foamy. Increase the speed to high, gradually adding 2 teaspoons confectioners' sugar. Beat for 1 minute, or until the peaks hold their shape. Fold into the bread mixture. Spoon into the prepared soufflé dish.
<p>Bake for 15 minutes, or until puffed and golden. (The center will still be soft; for a firmer soufflé, bake an additional 2 to 3 minutes.)
<p>Meanwhile, in a small bowl, whisk the cream cheese, milk, maple extract, and the remaining 1 teaspoon confectioners' sugar until smooth. Drizzle the maple cream on each serving.
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<TD align="middle">Thanks for joining our mailing list, <strong>icalendar-checkins@codespeak.net</strong>, on <strong>01/15/2007</strong> <BR>
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