CINNAMON RAISIN FRENCH TOAST SOUFFLé
We had this at a Bed and Breakfast some years back. It is memorable! I make this often, especially when I have overnight guests. It is easy; delicious; you prepare it the night before and bake it the next morning. This is not my picture but one I found that looks similar to the souffle. I will post another picture later. ...
Provided by Pat Morris
Categories Fruit Breakfast
Time 1h
Number Of Ingredients 8
Steps:
- 1. Place chopped cinnamon raisin bread in a well buttered 13 x 9 in. glass pan.
- 2. Mix cream cheese, butter and 1/4 cup maple syrup until smooth.
- 3. Spread on top of bread, leaving some openings through which to pour egg mixture.
- 4. Beat eggs, half & half and 1/2 cup maple syrup. Pour over bread and sprinkle with cinnamon sugar.
- 5. Cover and refrigerate overnight.
- 6. Uncover and bake 50 to 55 minutes at 350°.
- 7. Cut into squares and sprinkle with powdered sugar and/or Buttered Maple Syrup. Serves 8-12 people. Enjoy!!
CINNAMON RAISIN FRENCH TOAST SOUFFLE
Make and share this Cinnamon Raisin French Toast Souffle recipe from Food.com.
Provided by lazyme
Categories < 4 Hours
Time 1h10m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Place chopped cinnamon raisin bread in a well buttered 13 x 9 inch glass pan.
- Mix cream cheese, butter and 1/4 cup maple syrup until smooth.
- Spread on top of bread, leaving some openings through which to pour
- egg mixture.
- Beat eggs, half & half and 1/2 cup maple syrup.
- Pour over bread and sprinkle with cinnamon sugar.
- Cover and refrigerate overnight.
- Uncover and bake 50 to 55 minutes at 350°.
- Cut into squares and sprinkle with powdered sugar.
Nutrition Facts : Calories 582.3, Fat 48.2, SaturatedFat 27.6, Cholesterol 358.7, Sodium 418.1, Carbohydrate 25.9, Sugar 19.6, Protein 13.2
CINNAMON RAISIN FRENCH TOAST
Make and share this Cinnamon Raisin French Toast recipe from Food.com.
Provided by Audrey M
Categories Breakfast
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine egg whites, skim milk, cinnamon, and vanilla in a medium bowl; stir with a wire whisk until blended.
- Spray a skillet or griddle with cooking spray, heat over medium-low heat.
- Dip bread into egg mixture, coating both sides evenly.
- Gently place each slice of bread in the skillet and cooked for 2 to 3 minutes on each side or until golden brown.
FRENCH TOAST SOUFFLE
This is a scrumptious casserole of bread, cream cheese, eggs, and milk. Tastes just like regular French toast but it's made the night before and baked in the oven. This is not really sweet so you might like more maple syrup with it.
Provided by Betty
Categories Breakfast and Brunch French Toast Recipes
Time 9h20m
Yield 12
Number Of Ingredients 8
Steps:
- Place bread cubes in a lightly greased 9x13 inch baking pan.
- In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, and refrigerate overnight.
- The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.
Nutrition Facts : Calories 241.3 calories, Carbohydrate 28.4 g, Cholesterol 142 mg, Fat 9.8 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 4.7 g, Sodium 320.6 mg, Sugar 12 g
CINNAMON RAISIN FRENCH TOAST
Any bread is lovely in this buttermilk batter.
Provided by Martha Stewart
Number Of Ingredients 10
Steps:
- Whisk together eggs, buttermilk, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
- Place bread in a shallow baking dish large enough to hold the bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak 10 minutes more or until soaked through.
- Preheat oven to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe out skillet; repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with maple syrup, if desired.
CINNAMON-RAISIN FRENCH TOAST
Try French toast with a twist, using whole-grain bread, soymilk and fat-free egg product.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- In medium bowl, beat egg product, soymilk and vanilla with egg beater or wire whisk until smooth; pour into shallow bowl.
- Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. Dip bread into egg mixture until completely soaked. Place on griddle. Cook about 4 minutes on each side or until golden brown. Serve with syrup.
Nutrition Facts : Calories 260, Carbohydrate 41 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 14 g, TransFat 0 g
CINNAMON-RAISIN FRENCH TOAST
Categories Dairy Egg Breakfast Brunch Bake Mother's Day New Year's Day Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Whisk first 6 ingredients in 13x9x2-inch glass baking dish. Add bread to egg mixture and let soak 20 minutes, pressing down occasionally.
- Preheat oven to 350°F. Melt 2 tablespoons butter in heavy large skillet over medium heat. Working in batches, add bread to skillet. Cook until golden brown, turning once and adding more butter as needed, about 3 minutes. Transfer to baking sheet. Bake until bread puffs up and is firm in middle, about 30 minutes. Serve warm with maple syrup, if desired.
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