French Toast Souffle
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!
1(1 pound) loaf french bread, sliced in 1 inch slices with crust removed
2 cmilk (whole)
1 1/2 chalf and half
1/8 tspcardamom (ground)
1 cbrown sugar (dark)
3 Tbsppancake syrup
How to Make French Toast Souffle
- 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.
- 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.
- Bake uncovered for 40 minutes.