Top-ranked recipe named "French Toast Souffle"
This breakfast casserole is a great make ahead dish and perfect for family get togethers or pot luck brunches. Serve with warm maple syrup on the side.
"This was a huge hit on Christmas morning. My 5 year old is a super picky eater. He loved this so much he wanted it for dinner as well.
The dish is sweet in a decadent kind of way. Crunchy and soft all at the same time. I added some fresh grated nutmeg. Served with bacon. Loved it!!"
Grease a 13 x 9 casserole dish. Roughly chop french bread loaf into bite size pieces to fill the pan completely. Beat softened cream cheese at medium speed until completely smooth. Add the eggs, 1 at a time, mixing well between each addition. Add the milk, half and half, 1/2 cup maple syrup and vanilla, and mix until completely smooth. Pour this cream cheese mixture over the bread cubes in the pan. Sprinkle with cinnamon. Cover and refrigerate at least 4 to 6 hours or up to 24 hours.
Preheat oven to 350 degrees F. Let souffle stand out at room tempreature for 20 minutes. Bake uncovered for 50 minutes or until set. Sprinkle the souffle with confectioners sugar; serve with warm maple syrup.
Get the free BigOven app on your phone.
Quickly find any recipe anywhere!
cay3 1 year agoThis is so perfect for when I have overnight guests! Great to prepare the day before. Very impressive! Thanks :)
LLoch 1 year agoI tried this in muffin cups. It was excellent! I will make again.
greeneyedbabe1964 1 year agoThe half and half is cream not a measurement :)
mhutch153125 1 year agoLove this recipe... Easy to make and is a family fav
Lorii 2 years agoGreat recipe! Very nice for brunch or family mornings. I actually increase the bread by a half to one whole more loaf (so its not soggy on the bottom) and mix it up by using challah bread (I like the crust but want more meat part ofthe bread.
townsendtinaphipps 2 years agoThis is now a family favorite. Delish.
kstrater1 2 years ago
jessicadaniel 2 years ago
robbgriffin 2 years agoGreat alternative to French toast. It's a keeper.