French Toast Souffle

Sea Sun


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!


★★★★★ 3 votes

10 Min
40 Min


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

How to Make French Toast Souffle


  • 1Spray 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.
  • 2In 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.
  • 3Bake uncovered for 40 minutes.

Printable Recipe Card

About French Toast Souffle

Main Ingredient: Bread
Regional Style: American

Show 11 Comments & Reviews

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