Real Recipes From Real Home Cooks ®

french toast souffle

(6 ratings)
Blue Ribbon Recipe by
Sea Sun
West Des Moines, IA

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!

— The Test Kitchen @kitchencrew
(6 ratings)
prep time 8 Hr 10 Min
cook time 40 Min
method Bake

Ingredients For french toast souffle

  • 1 lb
    loaf French bread
  • 8 lg
  • 2 c
    whole milk
  • 1 1/2 c
    half and half
  • 1 Tbsp
  • 1/2 tsp
    ground cinnamon
  • 1/8 tsp
    ground cardamom
  • 1/2 c
  • 1 c
    dark brown sugar
  • 3 Tbsp
    pancake syrup

How To Make french toast souffle

Test Kitchen Tips
If you're short on time (or decide in the morning you want this), refrigerating for 45-90 minutes is enough time for the egg mixture to seep into the bread.
  • Slicing the bread.
    Slice the bread into 1-inch slices.
  • Baking dish sprayed with non-stick spray.
    Spray a 9x13-inch baking pan with cooking spray.
  • Slices of bread arranged in baking dish.
    Arrange the slices of bread in the bottom.
  • Eggs, milk, half and half, vanilla, cinnamon, and cardamom whisked together in a bowl.
    In a large bowl, beat together the eggs, milk, half and half, vanilla, cinnamon, and cardamom.
  • Egg mixture poured over the bread.
    Pour over the bread slices.
  • Baking dish covered and ready to refrigerate.
    Cover and refrigerate overnight.
  • Preheating oven to 350.
    In the morning, preheat the oven to 350 degrees F.
  • Butter, brown sugar, and pancake syrup in a saucepan.
    In a small saucepan, combine the butter, brown sugar, and pancake syrup.
  • Heating sugar mixture until bubbling.
    Heat until bubbling. Then pour over bread and egg mixture.
  • French Toast Souffle baking in the oven.
    Bake uncovered for 40 minutes.