Best Cinnamon Raisin French Toast Soufflé Recipes

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CINNAMON RAISIN FRENCH TOAST SOUFFLé



Cinnamon Raisin French Toast Soufflé image

We had this at a Bed and Breakfast some years back. It is memorable! I make this often, especially when I have overnight guests. It is easy; delicious; you prepare it the night before and bake it the next morning. This is not my picture but one I found that looks similar to the souffle. I will post another picture later. ...

Provided by Pat Morris

Categories     Fruit Breakfast

Time 1h

Number Of Ingredients 8

1 large loaf cinnamon raisin bread (chopped -- enough to fill 13 x 9 in. pan)
12 oz cream cheese, softened
6 oz butter, softened
3/4 c maple syrup (divided)
10 eggs
3 c half & half
cinnamon sugar
buttered maple syrup (50:50 mix of butter and maple syrup)

Steps:

  • 1. Place chopped cinnamon raisin bread in a well buttered 13 x 9 in. glass pan.
  • 2. Mix cream cheese, butter and 1/4 cup maple syrup until smooth.
  • 3. Spread on top of bread, leaving some openings through which to pour egg mixture.
  • 4. Beat eggs, half & half and 1/2 cup maple syrup. Pour over bread and sprinkle with cinnamon sugar.
  • 5. Cover and refrigerate overnight.
  • 6. Uncover and bake 50 to 55 minutes at 350°.
  • 7. Cut into squares and sprinkle with powdered sugar and/or Buttered Maple Syrup. Serves 8-12 people. Enjoy!!

CINNAMON RAISIN FRENCH TOAST SOUFFLE



CINNAMON RAISIN FRENCH TOAST SOUFFLE image

Categories     Breakfast     Bake

Number Of Ingredients 7

12 oz cream cheese, softened
1 loaf cinnamon-raisin bread, chopped or broken up to fill a 9"x13" glass baking dish
6 oz softened butter
3/4 c maple syrup (divided)
10 eggs
3 c half and half
cinnamon-sugar

Steps:

  • Place chopped bread in a greased 9"x13" pan. Mix cream cheese, butter, and 1/4 cup maple until smooth. Spread mixture on top of bread, leaving some openings through which to pour egg mixture. Beat eggs, half and half, and 1/2 cup maple syrup. Pour over bread and cream cheese mixture. Sprinkle top with cinnamon-sugar. Cover and refrigerae over night. Uncover and bake about 50 minutes at 350 degrees. Sprinkle with powdered sugar.

CINNAMON RAISIN FRENCH TOAST SOUFFLE



Cinnamon Raisin French Toast Souffle image

Make and share this Cinnamon Raisin French Toast Souffle recipe from Food.com.

Provided by lazyme

Categories     < 4 Hours

Time 1h10m

Yield 8-12 serving(s)

Number Of Ingredients 8

1 large loaf cinnamon raisin bread, chopped (enough to fill 13x9-inch pan)
12 ounces cream cheese, softened
6 ounces butter
3/4 cup maple syrup, divided
10 eggs
3 cups half-and-half
cinnamon sugar
buttered maple syrup (50/50 mix of butter and maple syrup)

Steps:

  • Place chopped cinnamon raisin bread in a well buttered 13 x 9 inch glass pan.
  • Mix cream cheese, butter and 1/4 cup maple syrup until smooth.
  • Spread on top of bread, leaving some openings through which to pour
  • egg mixture.
  • Beat eggs, half & half and 1/2 cup maple syrup.
  • Pour over bread and sprinkle with cinnamon sugar.
  • Cover and refrigerate overnight.
  • Uncover and bake 50 to 55 minutes at 350°.
  • Cut into squares and sprinkle with powdered sugar.

Nutrition Facts : Calories 582.3, Fat 48.2, SaturatedFat 27.6, Cholesterol 358.7, Sodium 418.1, Carbohydrate 25.9, Sugar 19.6, Protein 13.2

CINNAMON RAISIN FRENCH TOAST SOUFFLE



Cinnamon Raisin French Toast Souffle image

From the Autumn Pond B&B, Leavenworth,Washington.

Provided by Vicki Butts (lazyme)

Categories     Breakfast Casseroles

Time 1h10m

Number Of Ingredients 8

1 large loaf cinnamon raisin bread, chopped (enough to fill a 13x9-inch pan)
12 oz cream cheese, softened
6 oz butter
3/4 c maple syrup, divided
10 eggs
3 c half and half
cinnamon sugar
buttered maple syrup (50/50 mix of butter and maple syrup)

Steps:

  • 1. Place chopped cinnamon raisin bread in a well buttered 13 x 9 inch glass pan.
  • 2. Mix cream cheese, butter and 1/4 cup maple syrup until smooth.
  • 3. Spread on top of bread, leaving some openings through which to pour egg mixture.
  • 4. Beat eggs, half & half and 1/2 cup maple syrup.
  • 5. Pour over bread and sprinkle with cinnamon sugar.
  • 6. Cover and refrigerate overnight.
  • 7. Uncover and bake 50 to 55 minutes at 350°.
  • 8. Cut into squares and sprinkle with powdered sugar.

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