Some of you have been asking for Diane to share her recipe for French toast souffle. She mentioned it in a comment on Illyse's post last week.

Di shared it with me yesterday.

The greatest part, she writes, is that you prepare it the night before!!! My mouth is watering now!

Ingredients

* 1 cup packed light brown sugar
* 1/2 cup light-colored corn syrup
* 1/4 cup butter
* Cooking spray
* 10 (1-ounce) slices French bread (soft bread such as Pepperidge Farm)
* 2 1/2 cups 1% low-fat milk
* 1 tablespoon all-purpose flour
* 1 1/2 teaspoons vanilla extract
* 1/4 teaspoon salt
* 2 large eggs
* 2 tablespoons granulated sugar
* 1 teaspoon ground cinnamon

Preparation

Combine first 3 ingredients in a small saucepan. Cook over medium heat 5 minutes or until mixture is bubbly, stirring constantly. Pour mixture evenly into a 13 x 9-inch baking dish coated with cooking spray.

Arrange bread slices in a single layer over syrup in dish.

Combine milk and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over bread slices. Cover and refrigerate for 8 hours or overnight.

Preheat oven to 350°.

Combine 2 tablespoons granulated sugar and cinnamon. Sprinkle evenly over bread.

Bake at 350° for 50 minutes or until golden. Let stand for 5 minutes before serving.

Looking for more recipes? Go to www.trianglemom2mom.com/eat.