Frenchtoastsouffle Recipes

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:

• 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:

• 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.

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

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. 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.

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.