French Toast Souffle Recipe 475 Recipes

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.

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.

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:

• 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.

FRENCH CHOCOLATE SOUFFLE

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.