Friday, May 6, 2011

French Toast Souffle

Did you have Easter brunch? If not, I feel bad for you. I really feel bad when I think about all the delicious, moist, fluffy French Toast Souffle I had after Easter church. It was SO good that I haven't stopped thinking of another reason to make one. Unfortunately, I do not have 4+ people to cook for everyday in Austin, but that is also a blessing! ha Since I'm going back to NOLA for lil bro's college graduation in a couple weeks, maybe I'll make it again! No. Definitely making this again. Yay! :)

I adapted this recipe from one I found on My mom always makes a delicious French Toast for special occasions, and her secret is the Pepperidge Farm cinnamon bread.

Can't figure out how to keep this rotated the right way!
We tweaked this recipe to include that bread and in the end it was much easier than making real French Toast. The only catch is that you have to make it the night before, but its super quick. My mom may have even admitted she preferred this one- I'm shocked! She totally trusted me all the way and never even questioned the "soggy" mess that was in the fridge all night... Never...

Does this dress look familiar?
Everyone gobbled this up and it was perfect with a little butter and warm maple syrup on top. We enjoyed ours with the perfect complements- crispy bacon and fresh fruit salad.

 My little Jackson was looking for unwanted bites. Unfortunately for him, there weren't many...

French Toast Souffle
Adapted from Betty on
6-10 servings, depending on how hungry you are
  • 1 1/2 loaves Pepperidge Farm Cinnamon Swirl bread (NO RAISINS)
  • 8oz low-fat cream cheese, softened
  • 8 eggs
  • 1 1/2 cups milk (I used 2%)
  • 2/3 cup half and half
  • 1/2 cup maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp baking powder ** UPDATE** forgot to add this before, but this helps make it rise more!
  • 2 TBSP confectioners sugar
 Spray 13x9 pan with cooking spray. Cut bread into cubes. I just took a few slices at a time and sliced into strips and then cubes. Toss cubes in pan. 

In a large mixing bowl, beat cream cheese on medium speed until smooth. Add eggs one at a time, mixing well after each addition. 


Stir in milk, half and half, maple syrup, vanilla, cinnamon and nutmeg until mixture is smooth. Make sure you pulse enough to get the spices mixed well. 


Pour cream cheese mixture over bread. Cover tightly with plastic wrap and place in fridge overnight 


The next morning, remove from fridge and let stand at room temperature for 30 minutes while the oven preheats at 375. Cover with foil and bake for 20 minutes. Remove foil and continue to bake 35-45 more minute, until  a knife/toothpick inserted in the center comes out clean. Let cool for a few minutes. Sprinkle with powdered sugar and serve warm with butter and a little syrup.



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  1. Oh my gosh, I'd come running to the kitchen in the morning if I knew that was waiting for me. Thanks for linking this up to Sweets for a Saturday.

  2. Hi Marissa :-)
    I followed your link over from Sweets for A Saturday on the blog Sweet as Sugar Cookies.

    I shall be giving this recipe a try, only I'm going to be leaving out the maple syrup. Don't worry, it will be on the table so that those of us whom like it, can use it as a dunking sauce. But my husband does not like it. So I think I can make this and still make everybody happy!
    [to adjust for the liquid part, I'll try uping the amount of milk by 1/4 cup]

  3. This sounds like the perfect breakfast for Mother's Day. Yum!

    I'd like to invite you to share this recipe on my weekly link-up, Sweet Tooth Friday. I hope to see you there.

  4. Thanks Lisa! :)

    Cheryl- That sounds like it would be good too. Please let me know how it turns out!

    Allison- It would have been! Thanks for the invite, I will link up now.


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