French Toast Souffle

1
Sea Sun

By
@Seasun

This light and fluffy version of French Toast is delicious and simple. I use bread left over 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!

Rating:

★★★★★ 3 votes

Comments:
Prep:
10 Min
Cook:
40 Min
Method:
Bake

Ingredients

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  • 1
    (1 pound) loaf french bread, sliced in 1 inch slices with crust removed
  • 8 large
    eggs
  • 2 c
    milk (whole)
  • 1 1/2 c
    half and half
  • 1 Tbsp
    vanilla
  • 1/2 tsp
    cinnamon
  • 1/8 tsp
    cardamom (ground)
  • 1/2 c
    butter
  • 1 c
    brown sugar (dark)
  • 3 Tbsp
    pancake syrup

How to Make French Toast Souffle

Step-by-Step

  1. Spray a 9x13 inch baking pan with non-stick spray. Arrange slices of bread in the bottom. In a large bowl, beat together eggs, milk, half and half, vanilla, cinnamon and cardamom. Pour over bread slices, cover and refrigerate overnight.
  2. In the morning, preheat oven to 350 degrees. In a small saucepan, combine butter, brown sugar and pancake syrup. Heat until bubbling, then pour over bread and egg mixture.
  3. Bake uncovered for 40 minutes.

Printable Recipe Card

About French Toast Souffle

Main Ingredient: Bread
Regional Style: American




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