french toast souffle
This light and fluffy version of french toast is delicious and simple. I use bread leftover from dinner, so it's easy to prepare. It's perfect for holidays, brunches, or anytime! Note: My favorite bread to use is Rose Daly's Buttermilk Bread for the Bread Machine (see recipe on JAP). It is perfect for this recipe!
Blue Ribbon Recipe
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 can be topped with fruit and a bit of whipped cream or eaten as-is out of the oven. It's so good!
Ingredients
- 1 pound loaf French bread
- 8 large eggs
- 2 cups whole milk
- 1 1/2 cups half and half
- 1 tablespoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1/2 cup butter
- 1 cup dark brown sugar
- 3 tablespoons pancake syrup
How To Make french toast souffle
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Step 1Slice the bread into 1-inch slices. -
Step 2Spray a 9x13-inch baking pan with cooking spray.
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Step 3Arrange the slices of bread in the bottom.
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Step 4In a large bowl, beat together the eggs, milk, half and half, vanilla, cinnamon, and cardamom.
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Step 5Pour over the bread slices.
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Step 6Cover and refrigerate overnight.
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Step 7In the morning, preheat the oven to 350 degrees F.
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Step 8In a small saucepan, combine the butter, brown sugar, and pancake syrup.
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Step 9Heat until bubbling. Then pour over bread and egg mixture.
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Step 10Bake uncovered for 40 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
