French Toast Souffle

Sea Sun


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!

Note: 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. Test Kitchen Avatar The Test Kitchen


★★★★★ 6 votes

10 Min
40 Min


  • 1 lb
    loaf French bread, sliced in 1 inch slices
  • 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
    dark brown sugar
  • 3 Tbsp
    pancake syrup

How to Make French Toast Souffle


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

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