This is one of those dishes that you can bring to a fancy brunch and everyone will ooh and aah over your cooking prowess. It is important to use heavy wheat or multi grain bread. Otherwise, the texture will get all messy since it is essentially being drowned in a milky eggy bath. I also have to say this is not a recipe to take short cuts on. Whipping egg whites is one way to cause dishes to rise and become ‘lighter’. For example, when you want extra light waffles, you whip the egg whites almost to meringue like status, and then add them. So it is here and you’ll do well to follow the directions exactly rather than taking short cuts!
You will need:
2/3 cup half and half or whole milk (no substitutes)
1 large egg, separated
2 teaspoons vanilla extract
1 1/4 teaspoons ground cinnamon
3 slices stone-ground whole-wheat bread, cut into small cubes, crust trimmed
2 large egg whites
Pinch of salt
For the topping you will need:
3 teaspoons confectioners’ sugar, divided
2 tablespoons cream cheese
1 tablespoon whole milk or half and half
1/2 teaspoon maple extract
Directions:
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. Press occasionally to break up any larger lumps.
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.
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.)
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.
*Not sure how to test for stiff peaks? Lift the mixer out of the mixture. The mixture should be so “stiff” that actual little mountain peaks of white fluffiness are formed.
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