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 haveis out of the oven. It is so good! This light and fluffy version of french toast is delicious and simple. I use bread leftover from dinner, so It is easy to prepare. It is 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!
Ingredients :
- 1 pound(s) loaf French bread
- 8 large eggs
- 2 cup(s) whole milk
- 1 1/2 cup(s) half and half
- 1 tablespoon(s) vanilla
- 1/2 teaspoon(s) ground cinnamon
- 1/8 teaspoon(s) ground cardamom
- 1/2 cup(s) butter
- 1 cup(s) dark brown sugar
- 3 tablespoon(s) pancake syrup
Intructions :
- Slice the bread into 1-inch slices
- Spray a 9x13-inch baking pan with cooking spray
- Arrange the slices of bread in the bottom
- In a large bowl, beat together the eggs, milk, half and half, vanilla, cinnamon, and cardamom
- Pour over the bread slices
- Cover and refrigerate overnight
- In the morning, preheat the oven to 350 degrees F
- In a small saucepan, combine the butter, brown sugar, and pancake syrup
- Heat until bubbling. Then pour over bread and egg mixture
- Bake uncovered for 40 minutes.
Rated 5/5 based on 84 Reviews
Keyword : french toast-souffle-American-Breakfast Casseroles