Cinnamon Raisin French Toast Souffle Recipes

CINNAMON RAISIN FRENCH TOAST SOUFFLé

Steps:

• 1. Place chopped cinnamon raisin bread in a well buttered 13 x 9 in. glass pan.
• 2. Mix cream cheese, butter and 1/4 cup maple syrup until smooth.
• 3. Spread on top of bread, leaving some openings through which to pour egg mixture.
• 4. Beat eggs, half & half and 1/2 cup maple syrup. Pour over bread and sprinkle with cinnamon sugar.
• 5. Cover and refrigerate overnight.
• 6. Uncover and bake 50 to 55 minutes at 350°.
• 7. Cut into squares and sprinkle with powdered sugar and/or Buttered Maple Syrup. Serves 8-12 people. Enjoy!!

FRENCH TOAST SOUFFLE

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.

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.

CINNAMON-RAISIN FRENCH TOAST

Steps:

• In medium bowl, beat egg product, soymilk and vanilla with egg beater or wire whisk until smooth; pour into shallow bowl.
• Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. Dip bread into egg mixture until completely soaked. Place on griddle. Cook about 4 minutes on each side or until golden brown. Serve with syrup.

CINNAMON RAISIN FRENCH TOAST

Steps:

• Whisk together eggs, buttermilk, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
• Place bread in a shallow baking dish large enough to hold the bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak 10 minutes more or until soaked through.
• Preheat oven to 250 degrees. Place a wire rack on a baking sheet; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe out skillet; repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with maple syrup, if desired.

CINNAMON SOUFFLE

Steps:

• Remove thin crusts frombread, and tear into small pieces.
• Place into buttered 9x13-inch baking dish.
• Pour pineapple and juice over bread & set aside.
• Cream together margarine and sugar,.
• Add eggs to margarine-sugar mixture and mix well.
• Pour creamed mixture over bread and pineapple.
• Sprinkle chopped pecans over souffle.
• Bake uncovered at 350 degrees for 40 minutes.

CINNAMON RAISIN FRENCH TOAST

Steps:

• Combine egg whites, skim milk, cinnamon, and vanilla in a medium bowl; stir with a wire whisk until blended.
• Spray a skillet or griddle with cooking spray, heat over medium-low heat.
• Dip bread into egg mixture, coating both sides evenly.
• Gently place each slice of bread in the skillet and cooked for 2 to 3 minutes on each side or until golden brown.

CINNAMON-RAISIN FRENCH TOAST

Steps:

• Whisk first 6 ingredients in 13x9x2-inch glass baking dish. Add bread to egg mixture and let soak 20 minutes, pressing down occasionally.
• Preheat oven to 350°F. Melt 2 tablespoons butter in heavy large skillet over medium heat. Working in batches, add bread to skillet. Cook until golden brown, turning once and adding more butter as needed, about 3 minutes. Transfer to baking sheet. Bake until bread puffs up and is firm in middle, about 30 minutes. Serve warm with maple syrup, if desired.

CINNAMON RAISIN FRENCH TOAST SOUFFLE

Steps:

• 1. Place chopped cinnamon raisin bread in a well buttered 13 x 9 inch glass pan.
• 2. Mix cream cheese, butter and 1/4 cup maple syrup until smooth.
• 3. Spread on top of bread, leaving some openings through which to pour egg mixture.
• 4. Beat eggs, half & half and 1/2 cup maple syrup.
• 5. Pour over bread and sprinkle with cinnamon sugar.
• 6. Cover and refrigerate overnight.
• 7. Uncover and bake 50 to 55 minutes at 350°.
• 8. Cut into squares and sprinkle with powdered sugar.