It’s Canada Day! We’re Aussies, but we’re in Canada, so any excuse for a party. This afternoon we’re off to our mate Tom’s place for a real Canada Day bash with his family. Last night we were up late preparing French toast souffle as our contribution.
It’s a sinful amalgam of bread, creamed cheese, eggs, butter, maple syrup and a few other delicious elements. Extremely tasty, and not a true “souffle”, so you don’t have to tiptoe around the kitchen while it’s cooking. Being “French toast souffle” we feel it’s a nod to Canada’s Francophone influences, while the maple syrup makes it true-blue Canuck tucker. Sure to get the patriotic blood flowing, if all the wicked creaminess doesn’t give you a coronary.
Our Aussie-Canadian friends Karen and Steve were the first to serve us this dish when they had us over for breakfast last Christmas. Karen shared the recipe, which I jotted down roughly in my trusty “Rite-in-the-Rain” all-weather recipe notebook. Well, you never know when you’ll be hanging one-handed off a mountain crag in a raging storm and have to whip up a tasty dessert!
This episode will be in two parts. We’ve refrigerated the uncooked souffle overnight and we’ll film the second half when we cook it at Tom’s place later today.
Here’s the list of ingredients, just to get your mouth watering. You can cook the souffle either in a baking dish 9 inches by 13 inches or invidual ramekins:
- Half cup of butter
- White bread, crusts removed, cut into squares half to three-quarters of an inch square. About two loaves; enough to fill bowls or tray two-thirds full.
- 200g (8oz) cream cheease
- Half cup maple syrup
- 12 eggs
- Three and a half cups of “half and half cream” (half cream, half milk)
- One and a half teaspoons vanilla
- Chopped walnuts, sliced strawberries to top
Stay tuned for Part 2!