French Toast Souffle with maple cream topping

Ingredients

French Toast Souffle with Maple Cream Topping

Makes 4 servings
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.
Ingredients:
2/3 cup whole milk
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
2 large egg whites
Pinch of salt
3 teaspoons confectioners’ sugar, divided
2 tablespoons reduced-fat cream cheese
1 tablespoon whole milk
1/2 teaspoon maple extract