Why it works: Milk and vanilla are a kitchen classic. They rank in the top 2% of all ingredient pairs, and 19,175 recipes mention both. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓
The recipe
Ingredients
Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare
Place bread cubes in a lightly greased 9x13 inch baking pan.
Beat the cream cheese with an electric mixer at medium speed until smooth.
Add the eggs one at a time, mixing well after each addition.
Stir in the milk, half-and-half, maple syrup, and vanilla until the mixture is smooth.
Pour the cream cheese mixture over the bread; cover and refrigerate overnight.
Bake and serve
The next morning, remove the soufflé from the refrigerator and let it stand at room temperature for 30 minutes.
Preheat the oven to 375°F (190°C).
Bake the soufflé uncovered for 30 minutes, or until a knife inserted in the center comes out clean.
Sprinkle with confectioners' sugar and serve warm.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Milk + vanillatop 2% of all pairsAroma overlapmoderateMentioned together19,175 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
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Vanilla + sugartop 3% of all pairsAroma overlaplowMentioned together35,031 recipes
Shared aroma: beta-damascenone (apple, rose).
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Bread + milktop 4% of all pairsAroma overlapstrongMentioned together11,363 recipes
Shared aroma: 2-undecenal (sweet).
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Maple syrup + vanillatop 5% of all pairsAroma overlapmoderateMentioned together752 recipes
Shared aroma: beta-damascenone (apple, rose).
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Cream cheese + vanillatop 5% of all pairsAroma overlapstrongMentioned together1,934 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
Vanilla and sugar share little aroma chemistry, yet 35,031 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Set the custard as they cook, giving the soufflé its structure and rise.
- White bread cubes
- Soak up the custard and form the body of the soufflé.
- Cream cheese
- Adds richness and a creamy, smooth texture to the custard.
- Milk
- Thins the custard and provides moisture that cooks into a tender crumb.
- Half-and-half cream
- Adds fat for a richer, silkier custard.
- Maple syrup
- Sweetens the custard and contributes flavor and some browning.
The step that matters
Overnight soaking of the bread. Refrigerating the bread in the custard overnight lets it fully absorb the liquid, so the baked soufflé cooks evenly and is not soggy or dry in places.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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