FRENCH TOAST SOUFFLE
So good and easy to prepare, you'll find reasons to make this french toast souffle. It would be delicious when hosting house guests or on a holiday (Christmas morning, Mother's Day, etc). Rich and custardy, the souffle is perfectly sweet and spiced. You don't need syrup because the brown sugar mixture makes this sweet enough. It...
Provided by Sea Sun
Categories Other Desserts
Time 50m
Number Of Ingredients 10
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.
FRENCH TOAST SOUFFLE
My good friend gave me this recipe when I was searching for something special to make for a brunch. It is a different take on regular french toast - it needs to be refrigerated overnight, but really frees up your morning so you aren't standing over a griddle missing all the fun!
Provided by howmanybites
Categories Breakfast
Time 1h5m
Yield 2 souffles, 12 serving(s)
Number Of Ingredients 9
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.
FRENCH TOAST SOUFFLE
This is a scrumptious casserole of bread, cream cheese, eggs, and milk. Tastes just like regular French toast but it's made the night before and baked in the oven. This is not really sweet so you might like more maple syrup with it.
Provided by Betty
Categories Breakfast and Brunch French Toast Recipes
Time 9h20m
Yield 12
Number Of Ingredients 8
Steps:
- Place bread cubes in a lightly greased 9x13 inch baking pan.
- In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, and refrigerate overnight.
- The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.
Nutrition Facts : Calories 241.3 calories, Carbohydrate 28.4 g, Cholesterol 142 mg, Fat 9.8 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 4.7 g, Sodium 320.6 mg, Sugar 12 g
NEVER-FAIL CHEESE SOUFFLE
My mom got this recipe at a women's club potluck dinner: The ladies would write up recipe cards for the dishes they prepared, and everyone would leave the potluck with a stack of new recipes for their collections. Ever since then, Mom has made this almost every Easter, Thanksgiving and Christmas. Once or twice she decided to substitute something else, and she never heard the end of it. She loves that you set it up the day before and just bake it on serving day. - Bob Hoebee, Recipe Developer
Provided by Food Network Kitchen
Categories side-dish
Time 9h5m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Butter the bread slices on both sides (use the whole stick), then cut them into 3/4-inch squares. (Leave the crust on.)
- Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.
- Alternate layers of bread and Cheddar in a low 2-quart oval baking dish, starting with the bread and ending with Cheddar (4 layers total). Pour in the egg mixture, and press the bread and Cheddar down into the egg. Refrigerate overnight, covered, so the bread soaks up the liquid.
- About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350 degrees F. Bake until puffed, golden and cooked through, about 1 hour. Serve hot or warm.
DECADENT FRENCH TOAST SOUFFLE
A friend gave me this recipe. Not sure where she got it, but the name sure fits. This makes a wonderful weekend brunch dish!
Provided by Alskann
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 582.3, Fat 41.6, SaturatedFat 23.7, Cholesterol 370.9, Sodium 484.1, Carbohydrate 38.8, Fiber 0.7, Sugar 22.4, Protein 14.6
FRENCH TOAST SOUFFLE
Clipped this recipe from the newspaper. The heading says "Once it's assembled, this Cooking Light magazine recipe needs no other attention besides putting it in the oven."
Provided by MakeMineCadburys
Categories Breakfast
Time 1h5m
Yield 12-20 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 214.8, Fat 6.6, SaturatedFat 2.7, Cholesterol 131.4, Sodium 357.3, Carbohydrate 30.1, Fiber 0.9, Sugar 11.3, Protein 8.5
FRENCH TOAST SOUFFLE
I love this recipe!!! It's from a book i have at home.This is a great variant of the traditional french toast recipe. It is easy to make ahead and keep because it is like a casserole. Heres a tip: I like to use Baker's Inn brand Honey White Bread.
Provided by justine
Categories One Dish Meal
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Coat a 13x9-inch baking dish with butter and place bread cubes in dish.
- In the bowl of an electric mixer, beat cream cheese at medium speed until smooth. Add eggs one at a time, beating well after each addition.
- Add milk, half-and-half, 1/2 cup maple syrup and vanilla. Mix until well combined.
- Pour mix over bread, cover and refrigerate over night.
- Take out and let stand for half an hour. Preheat oven to 375 degrees.
- Bake for 50 minutes or until set.
- Sprinkle souffle with powdered sugar and serve with maple syrup and berries.
Nutrition Facts : Calories 322.8, Fat 13.6, SaturatedFat 7.1, Cholesterol 171, Sodium 324.7, Carbohydrate 41.4, Fiber 0.7, Sugar 22.9, Protein 9.2
FRENCH CHOCOLATE SOUFFLE
This recipe comes to you from the French Classics, Richard Grausman. Made with Grand Marnier. For the ZWT3. A light chocolate souffle. You may omit the Grand Marnier and theorange zest if you choose. Enjoy!
Provided by -Sheri-
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Butter and sugar a 4-cup souffle mold.
- Preheat oven to 475°F.
- Combine chocolate and butter in a saucepan and melt over low heat. Remove from heat once melted and whisk in the egg yolks, then pour into a large bowl. Stir in Grand Marnier and orange zest if desired.
- Beat the egg whites with the cream of tarter in a large bowl until stiff peaks form.
- Fold 1/3 of the beaten egg whites into the chocolate with a whisk. With a rubber spatula, fold the remaining egg whites into the chocolate.
- Pour into prepared souffle mold and level with a spatula.
- Bake souffle on the lowest rack of the oven for 5 minutes. Lower the temperature to 425 and bake another 4-5 minutes, until the souffle has risen halfway above the top of the mold and is springy to the touch.
- Dust with the confectioners' sugar.
- Serve immediately.
Nutrition Facts : Calories 317.6, Fat 31.3, SaturatedFat 18, Cholesterol 242, Sodium 78.4, Carbohydrate 8.9, Fiber 4.7, Sugar 0.7, Protein 10.1
FRENCH TOAST
Eggy bread, pain perdu or French toast - this classic breakfast dish has plenty of names and just as many options for toppings. We like it with fresh berries
Provided by Elena Silcock
Categories Breakfast, Brunch
Time 20m
Number Of Ingredients 9
Steps:
- Whisk together the eggs, milk, cream, vanilla and cinnamon. Lay the brioche slices in a single layer in a shallow dish and pour the egg mixture over them. Allow to soak for 2-3 mins, then carefully turn over and soak for 2 mins more.
- Heat 1 tbsp of the vegetable oil and butter in a non-stick frying pan over a medium heat until foaming. Carefully lift 2 slices of the soaked brioche out of the dish and add to the frying pan. Fry for 3 mins on each side, until golden and crisp, then place on a wire rack over a baking tray in a warm oven while you repeat with the remaining slices.
- Serve dusted in icing sugar and scattered with fresh berries, if you like.
Nutrition Facts : Calories 401 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium
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FRENCH TOAST SOUFFLé RECIPE - REAL SIMPLE
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3.8/5 (42)Category Brunch, BreakfastAuthor Julia LevyCalories 127 per serving
- Preheat oven to 400°F with oven rack in lowest third of oven. Place 4 (5-oz.) ramekins on a baking sheet, and lightly coat with cooking spray. Set aside.
- Beat maple syrup, egg yolks, and vanilla in a medium bowl with an electric mixer on medium-high speed until thickened, about 1 minute. Add flour, and beat until combined.
- Beat egg whites and salt with an electric mixer on high speed until stiff peaks form, about 1 minute and 30 seconds. Gently fold one-fourth of meringue into syrup mixture; fold mixture into remaining meringue. Quickly divide among prepared ramekins.
- Place baking sheet with filled ramekins on lowest oven rack, and immediately reduce temperature to 375°F. Bake until puffed and golden, 12 to 13 minutes. Sprinkle with powdered sugar, and serve immediately.
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