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 For french toast souffle
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1 lbloaf French bread, sliced in 1 inch slices
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8 lgeggs
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2 cmilk (whole)
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1 1/2 chalf and half
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1 Tbspvanilla
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1/2 tspcinnamon
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1/8 tspcardamom (ground)
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1/2 cbutter
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1 cdark brown sugar
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3 Tbsppancake syrup
How To Make french toast souffle
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1Slice bread into 1-inch slices.
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2Spray a 9x13 inch baking pan with non-stick spray.
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3Arrange slices of bread in the bottom.
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4In a large bowl, beat together eggs, milk, half and half, vanilla, cinnamon, and cardamom.
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5Pour over bread slices.
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6Cover and refrigerate overnight.
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7In the morning, preheat oven to 350 degrees.
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8In a small saucepan, combine butter, brown sugar, and pancake syrup.
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9Heat until bubbling. Then pour over bread and egg mixture.
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10Bake uncovered for 40 minutes.
- 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!