Leftover breadsuch as artisan or French (about 10-12 slices)
1package vanilla sugarsubstitute with 1 teaspoon vanilla extract
1cupheavy cream or half and half
2tablespoonsspiced rumsuch as Captain Morgan rum
¼cupcandied mixed fruitor just candied orange peel
Start with soaking raisins in rum. Cut the bread into thick slices or chunks.
Mix milk with vanilla sugar or extract and pour over the bread. Let it soak until all milk is absorbed.
In another bowl, mix eggs and sugar. Add flour and heavy cream and mix until combined.
Grease and dust with flour a 9 inch round pan. Place the bread mixture into prepared pan. Sprinkle with candied fruit and raisins adding the rum as well. Pour the egg mixture over the bread making sure the mixture gets between the bread slices. Use a fork if necessary.
Bake at 350 degrees Fahrenheit for about 30 -45 minutes, until set. The soufflé is done when the edges start getting a bit brown and pull away from the edge of the pan. Serve sprinkled with powdered sugar and blueberry or maple syrup.