french toast soufflé
(1 rating)
A great breakfast dish to make the night before a big day, like Christmas! It smells so yummy as it bakes while the presents are being opened. This photo shows the finished soufflé with walnut pieces sprinkled on one half & raisins on the other. What, if any, extras would YOUR family enjoy? =^..^=
(1 rating)
yield
6 -8, depending on serving size
prep time
15 Min
cook time
35 Min
method
Bake
Ingredients For french toast soufflé
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14-16 slicehearty white bread, cut or torn into pieces or cubes
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8 ozblock of cream cheese, softened
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8large eggs
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1 1/2 cmilk
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2/3 chalf & half (or just add more milk. who is going to know?)
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1/2 cmaple syrup
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1 tspvanilla extract
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Somewalnut pieces or raisins, if desired
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2 Tbspconfectioners' (powdered) sugar
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moremaple syrup & butter, if desired
How To Make french toast soufflé
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1Coat a 13 x 9" pan** with nonstick cooking spray. Place the bread cubes (OK, pieces, at my house) in the prepared pan. -
2(**NOTE: Because this pan is going from being refrigerated overnight into a hot oven the next morning, I always use a metal pan or a Pyrex baking dish. Make sure you take the soufflé out of the refrigerator while the oven is preheating in the morning, to give the Pyrex time to lose some of its chill.)
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3In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
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4Add the eggs, beating well after each addition. Add the milk, half-and-half, maple syrup, and vanilla. Mix until smooth.
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5Pour the cream cheese mixture over the top of the bread cubes. Press the bread cubes down into the mixture until all are well-coated.
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6Top with nuts and/or raisins, if desired. Cover the soufflé with plastic wrap, and chill for at least 2 hours, or as long as overnight.
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7THE NEXT MORNING or after 2+ hours: Preheat the oven to 375 degrees F. Remove the soufflé from the refrigerator and let stand for 20 minutes. (See Step #2.) Uncover BEFORE baking. (This is important. Don't ask me how I know.) =^..^=
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8Bake for about 35-40 minutes, or until set. (Check early the first time you make this since oven temps. are so variable.) Sprinkle the soufflé with confectioners' sugar just before serving. Serve with additonal warm maple syrup & butter, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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