French Toast Soufflé



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.

Ingredients

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

For serving:

¼ cup powdered sugar

Maple syrup

Directions

  1. 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.
  2. Cover and chill for at least one hour or up to overnight.
  3. Bake at 375 degrees for 20 to 25 minutes for individual ramekins or 30-35 minutes for souffle dish.
  4. Serve warm with powdered sugar and maple syrup.

 


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