Best French Toast Souffle Recipes

CINNAMON RAISIN FRENCH TOAST SOUFFLé

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

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

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.

CINNAMON RAISIN FRENCH TOAST SOUFFLE

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.

DECADENT FRENCH TOAST SOUFFLE

Steps:

• Coarsely chop croissants; distribute evenly in greased 13X9 inch casserole dish.
• Combine cream cheese, butter, and 1/3 cup maple syrup; spread evenly over chopped croissants.
• In large bowl, beat eggs, ½ cup maple syrup, and half-and-half; pour over mixture.
• Sprinkle with cinnamon.
• Cover and refrigerate overnight.
• In the morning, remove from refrigerator. Preheat oven to 350 degrees.
• Uncover and bake 45 to 50 minutes or until golden. (It will be very light and puffy; let it sit for 5-10 minutes while you make the sauce; once it settles down a little, you will be able to pour the sauce and put nuts on it more easily.).
• In small saucepan, heat ½ cup butter and ½ cup maple syrup and pour over warm soufflé.
• Sprinkle with powdered sugar and chopped pecans.

CINNAMON FRENCH TOAST SOUFFLÉ

Steps:

• Place bread in well-buttered pan. Mix cream cheese, butter, plus 1/4 cup maple syrup until sooth. Spread on top of bread, leaving holes through which to pour egg mixture. Beat eggs, half and half and 1/2 cup maple syrup. Pour over bread and sprinkle with cinnamon sugar. Cover and refrigerate overnight. Uncover and bake 50-55 for minutes at 350 degrees. Cut into squares and sprinkle with powered sugar.

FRENCH TOAST SOUFFLE

Steps:

• Butter 2 7x11 baking dishes, fill half full with bread cubes.
• In a small bowl mix softened butter, cream cheese, and syrup.
• Spoon mixture over bread cubes and distribute evenly.
• In a large bowl beat eggs, half and half, and vanilla.
• Pour egg mixture over bread, making sure all bread cubes are moistened.
• Dust with cinnamon, cover, and store overnight in refrigerator.
• In the morning, bake for 55-60 minutes in a 350°F oven.
• Dust with powdered sugar.
• Serve with fruit, maple syrup, and crushed walnuts to sprinkle on top.

DECADENT FRENCH TOAST SOUFFLE

Steps:

• Preheat oven to 350.
• Break apart croissants and place in food processor. Process into crumbs.
• Distribute evenly into 8 greased ramikens.
• In food processor, combine cream cheese, butter, 1/4 cup maple syrup and beat till creamy.
• Add heaping dollop into the middle of the croissant crumbs.
• In a large bowl, beat together eggs,1/2 cup Maple Syrup, and Half and Half.
• Pour over mixture so it's completely covered.
• Bake for 45-55 minutes or until golden.
• Sprinkle with chopped Pecans, cinnamon sugar and powdered sugar, swirl warm syrup over and serve.
• This is also good served with fresh berries.

FRENCH TOAST SOUFFLE

Steps:

• 1. preheat oven to 350 chop all bread to big chunks place in casserole dish,
• 2. whip up eggs milk 1 c brown sugar, vanilla & 2 tlbs of melted butter , pour over the bread and smoosh down to soak it all up
• 3. bake at 350 for 30 mins remove from oven , sprinkle with coconut
• 4. mix up remaining butter sugar and pecans , spread over the whole cooked dish
• 5. put back in oven for 10 more mins , serve warm

FRENCH TOAST SOUFFLE

Steps:

• 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.

BROCKTON VILLA COAST TOAST - ORANGE SOUFFLE STYLE FRENCH TOAST

Steps:

• Combine liquid ingredients. Pour over bread slices. Cover and refrigerate at least one hour.
• Remove bread and discard liquid. Spread butter on flat grill.
• Cook bread until golden brown, then bake at 450° for 5 -7 minutes or until bread is puffed up like a soufflé. Dust with powdered sugar.
• Serve immediately.
• Serves 6.
• (note: be sure to refrigerate at least one hour before cooking).

FRENCH TOAST SOUFFLE

Steps:

• DAY BEFORE: Place bread cubes in a well greased 13x9 baking dish. (See note in step 3).
• Beat softened cream cheese at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Add milk, half-and-half, maple syrup, vanilla and salt. Mix until smooth.
• Pour cream cheese mixture over top of bread. Cover and refrigerate overnight. (NOTE: I mix the bread and cream cheese mixture together first, then pour it into the pan.).
• SERVING DAY: Remove bread mixture from refrigerator. Let stand on counter for 30 minutes.
• Preheat oven to 375 degrees. Bake for 50 minutes or until set.
• Serving suggestions: Sprinkle souffle with 2 tablespoons powdered sugar and serve with maple syrup.

FRENCH TOAST SOUFFLE

Steps:

• Coat a 9- x 13-inch baking dish with cooking spray. Place bread cubes in baking dish. In a large bowl, beat cream cheese with an electric mixer until smooth. Add eggs, beating well after each addition. Add milk, half-and-half, maple syrup, and vanilla; mix until smooth. Pour cream cheese mixture over top of bread cubes, cover, and chill for at least 2 hours, or as long as overnight. Preheat oven to 375 degrees F. Remove dish from refrigerator and let stand for 20 minutes. Bake 45 to 50 minutes, or until set. Sprinkle souffle with confectioners' sugar just before serving.

BLUEBERRY FRENCH TOAST SOUFFLE

Steps:

• For the casserole: Arrange half of bread in a greased 9x13 casserole.
• Scatter cream cheese over bread and sprinkle with blueberries.
• Scatter remaining bread cubes.
• Whisk eggs, syrup and milk together and pour over bread and chill overnight covered.
• Preheat oven to 350.
• Bake covered for 30 minutes.
• Uncover and bake another 30 minutes.
• Serve with Blueberry Sauce.
• Blueberry Sauce: Stir together sugar cornstarch and water and cook over medium heat for 5 minutes, stirring occasionally.
• Add berries and simmer for 10 minutes or so until berries start to burst a bit and it thickens up.
• Stir in butter until melted.
• Serve with the casserole.

FRENCH TOAST SOUFFLE

Steps:

• Place bread cubes in a lightly greased 9x13 inch baking pan.
• In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, and refrigerate overnight.
• The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.

FRENCH TOAST SOUFFLE WITH CREAM CHEESE

Steps:

• 1. Ingredients: 1 bakery loaf of butter crusty bread-10 cups cut into 1-inch cubes 8 (ounces) low-fat cream cheese, softened 8 large eggs 1-1/2 cups milk 2/3 cup half and half cream 1-1/4 cups maple syrup 1/2 teaspoon vanilla 2 tablespoons powdered sugar
• 2. Directions: 1. Place bread cubes in a lightly greased 9x13 baking pan. 2. In a large bowl, beat cream cheese with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, 1/2 cup of the maple syrup, and vanilla until mixture is smooth. Pour cream cream cheese mixture over the bread; cover, and refrigerate overnight. 3. Remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F. 4. Bake uncovered, for 50 minutes, or until a knife inserted in the center comes out clean. Pour remaining 3/4 cup maple syrup over souffle, and sprinkle with powdered sugar. Serve warm.