FRENCH TOAST SOUFFLE
So good and easy to prepare, you'll find reasons to make this french toast souffle. It would be delicious when hosting house guests or on a holiday (Christmas morning, Mother's Day, etc). Rich and custardy, the souffle is perfectly sweet and spiced. You don't need syrup because the brown sugar mixture makes this sweet enough. It...
Provided by Sea Sun
Categories Other Desserts
Time 50m
Number Of Ingredients 10
Steps:
- 1. Slice bread into 1-inch slices.
- 2. Spray a 9x13 inch baking pan with non-stick spray.
- 3. Arrange slices of bread in the bottom.
- 4. In a large bowl, beat together eggs, milk, half and half, vanilla, cinnamon, and cardamom.
- 5. Pour over bread slices.
- 6. Cover and refrigerate overnight.
- 7. In the morning, preheat oven to 350 degrees.
- 8. In a small saucepan, combine butter, brown sugar, and pancake syrup.
- 9. Heat until bubbling. Then pour over bread and egg mixture.
- 10. Bake uncovered for 40 minutes.
FRENCH TOAST SOUFFLE
Clipped this recipe from the newspaper. The heading says "Once it's assembled, this Cooking Light magazine recipe needs no other attention besides putting it in the oven."
Provided by MakeMineCadburys
Categories Breakfast
Time 1h5m
Yield 12-20 serving(s)
Number Of Ingredients 8
Steps:
- DAY BEFORE: Place bread cubes in a well greased 13x9 baking dish. (See note in step 3).
- Beat softened cream cheese at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Add milk, half-and-half, maple syrup, vanilla and salt. Mix until smooth.
- Pour cream cheese mixture over top of bread. Cover and refrigerate overnight. (NOTE: I mix the bread and cream cheese mixture together first, then pour it into the pan.).
- SERVING DAY: Remove bread mixture from refrigerator. Let stand on counter for 30 minutes.
- Preheat oven to 375 degrees. Bake for 50 minutes or until set.
- Serving suggestions: Sprinkle souffle with 2 tablespoons powdered sugar and serve with maple syrup.
Nutrition Facts : Calories 214.8, Fat 6.6, SaturatedFat 2.7, Cholesterol 131.4, Sodium 357.3, Carbohydrate 30.1, Fiber 0.9, Sugar 11.3, Protein 8.5
FRENCH TOAST SOUFFLE
My good friend gave me this recipe when I was searching for something special to make for a brunch. It is a different take on regular french toast - it needs to be refrigerated overnight, but really frees up your morning so you aren't standing over a griddle missing all the fun!
Provided by howmanybites
Categories Breakfast
Time 1h5m
Yield 2 souffles, 12 serving(s)
Number Of Ingredients 9
Steps:
- Butter 2 7x11 baking dishes, fill half full with bread cubes.
- In a small bowl mix softened butter, cream cheese, and syrup.
- Spoon mixture over bread cubes and distribute evenly.
- In a large bowl beat eggs, half and half, and vanilla.
- Pour egg mixture over bread, making sure all bread cubes are moistened.
- Dust with cinnamon, cover, and store overnight in refrigerator.
- In the morning, bake for 55-60 minutes in a 350°F oven.
- Dust with powdered sugar.
- Serve with fruit, maple syrup, and crushed walnuts to sprinkle on top.
DECADENT FRENCH TOAST SOUFFLE
A friend gave me this recipe. Not sure where she got it, but the name sure fits. This makes a wonderful weekend brunch dish!
Provided by Alskann
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Break apart croissants and place in food processor. Process into crumbs.
- Distribute evenly into 8 greased ramikens.
- In food processor, combine cream cheese, butter, 1/4 cup maple syrup and beat till creamy.
- Add heaping dollop into the middle of the croissant crumbs.
- In a large bowl, beat together eggs,1/2 cup Maple Syrup, and Half and Half.
- Pour over mixture so it's completely covered.
- Bake for 45-55 minutes or until golden.
- Sprinkle with chopped Pecans, cinnamon sugar and powdered sugar, swirl warm syrup over and serve.
- This is also good served with fresh berries.
Nutrition Facts : Calories 582.3, Fat 41.6, SaturatedFat 23.7, Cholesterol 370.9, Sodium 484.1, Carbohydrate 38.8, Fiber 0.7, Sugar 22.4, Protein 14.6
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- Spray a 9×13-inch baking dish with nonstick cooking spray. Place the cubed bread into the dish.
- In a large bowl, beat the cream cheese until smooth. Add in the eggs, one at a time, beating after each addition. Add in the milk, half and half, 1/2 cup of the maple syrup and the vanilla and beat until combined. (There may still be some small chunks of cream cheese, but that is normal.) Pour the mixture over the bread cubes, pressing the bread down to make sure it is all soaked with the liquid. Cover and refrigerate overnight.
- The next morning, remove the casserole from the refrigerator and allow it to come to room temperature for 30 minutes. Preheat the oven to 350ºF.
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5/5 (25)Calories 346 per servingServings 12
- Place bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Beat cream cheese at medium speed of mixer until smooth. Add eggs, 1 at a time, mixing well after each addition. Add milk, half-and-half, 1/2 cup maple syrup, and vanilla, and mix until smooth. Pour cream cheese mixture over top of bread; cover and refrigerate overnight.
- Remove bread mixture from refrigerator; let stand on counter for 30 minutes. Bake at 375° for 50 minutes or until set. Sprinkle the souffle with powdered sugar, and serve with maple syrup.
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