Soufflé French Toast 

Yield: 3-4 servings

• 1 sourdough bread loaf, de-crusted & cubed
• 1 package cream cheese, cubed
• 1 tbs butter

Melt butter in shallow ceramic baking dish and coat all sides. Place one layer of bread cubes in dish. Brush layer with the following mixture lightly (i.e. DO NOT SATURATE!): 

• 3 tbs butter, melted in microwave & cooled <<< otherwise will cook eggs!
• 1 jumbo or 2 medium eggs
• 1/4 c. milk, half & half or whipping/heavy cream
• Generous squirt of maple syrup

Dot layer with cream cheese cubes. Repeat layer with bread cubes until you run out.

Bake at 350 degrees for 30 minutes or until top is crusty golden brown.

Serve with gravy boat of your favorite topping:

• 1 container, frozen strawberries in syrup, thawed
• Mixture of small berries
• Maple syrup