BY SARA WILES
I’ll be honest – I am not a big breakfast person, and I never have been! But there is something about a slow Sunday morning with a pot of hot coffee and a warm breakfast slowly cooking that makes every weekend feel magical. One of my go-to recipes is this French Toast Souffle. Whether you decide to make it in individual ramekins, like I did, or in one casserole dish, it is a simple way to enjoy your weekend.
1 small loaf of French bread, cut into 1 ½ inch cubes
4 large eggs
1 cup half and half creamer
¼ cup maple syrup, plus more for serving
1 teaspoon vanilla
2 teaspoons cinnamon
¼ cup powdered sugar
- In a large bowl, combine eggs, half and half, vanilla, syrup and cinnamon. Add bread cubes and toss together until all cubes are coated. Pour into individual ramekins or souffle dish.
- Cover and chill for at least one hour or up to overnight.
- Bake at 375 degrees for 20 to 25 minutes for individual ramekins or 30-35 minutes for souffle dish.
- Serve warm with powdered sugar and maple syrup.