Sunday, September 12, 2010

French Toast Souffle

This is so delicious and I have tasted different variations of it. I tweaked this recipe enough to make it the way I like it. The best part is the bubbly, golden, flaky and crumbly top!

This is perfect for a big family breakfast as it is so filling and feeds a lot and you can also serve it for desert like a bread pudding. Drizzle some caramel sauce over it and serve with a scoop of vanilla ice cream.

French Toast Souffle

  • 1 large loaf of cinnamon raisin bread, chopped
  • 12 oz cream cheese, softened
  • 1 cup butter divided
  • 1 cup raisins
  • 3/4 cup maple syrup (divided)
  • 1 cup brown sugar
  • 10 eggs
  • 3 cups Half & Half (I use fat free)
  • 1 tsp cinnamon
  • Cinnamon sugar
Place chopped bread in a well greased 13 X 9 inch glass pan. Sprinkle raisins over and toss in. Mix cream cheese, 1/2 cup butter and 1/4 cup of maple syrup until smooth. Spread over top of bread, leaving openings for egg mixture to pour through. Beat eggs, half & half, and 1/2 cup of maple syrup, 1/2 cup of brown sugar and teaspoon of cinnamon. Pour over bread and make sure all pieces are coated. Cover and refrigerate over night. Before putting in oven melt 1/2 cup of brown sugar and 1/2 cup of butter together and pour over top. Sprinkle a generous amount of cinnamon sugar over the top. Bake at 50 minutes at 350 degrees. Cut into squares and serve with maple syrup and a dob of whipped cream.

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