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
FRENCH TOAST BAKE WITH CREAM CHEESE
This sweet French toast bake with cream cheese is very similar to one I order at a local restaurant! Baked with syrup right into it! Can feed a group of people!
Provided by Ashley R Hansen
Categories French Toast Casserole
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Spread cream cheese in a thick layer onto the bread slices and cut bread into cubes. Layer in the bottom of a 9-inch square baking dish.
- Whisk eggs, milk, maple syrup, vanilla, cinnamon, and nutmeg in a bowl until well combined. Pour over bread cubes and pat gently until bread is evenly soaked. Let sit for 5 to 10 minutes.
- Bake in the preheated oven until eggs are cooked and fluffy, 35 to 45 minutes.
Nutrition Facts : Calories 343.4 calories, Carbohydrate 34.5 g, Cholesterol 221.7 mg, Fat 17.1 g, Fiber 0.9 g, Protein 13 g, SaturatedFat 8.7 g, Sodium 409.6 mg, Sugar 16.6 g
FRENCH TOAST SOUFFLE WITH CREAM CHEESE
The casserole is a blend of eggs, cream cheese, vanilla, and maple syrup which makes for a delightfully rich breakfast treat.
Provided by Opal Jackson-Cakmak
Categories Other Main Dishes
Number Of Ingredients 1
Steps:
- 1. Ingredients: 1 bakery loaf of butter crusty bread-10 cups cut into 1-inch cubes 8 (ounces) low-fat cream cheese, softened 8 large eggs 1-1/2 cups milk 2/3 cup half and half cream 1-1/4 cups maple syrup 1/2 teaspoon vanilla 2 tablespoons powdered sugar
- 2. Directions: 1. Place bread cubes in a lightly greased 9x13 baking pan. 2. In a large bowl, beat cream cheese with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, 1/2 cup of the maple syrup, and vanilla until mixture is smooth. Pour cream cream cheese mixture over the bread; cover, and refrigerate overnight. 3. Remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F. 4. Bake uncovered, for 50 minutes, or until a knife inserted in the center comes out clean. Pour remaining 3/4 cup maple syrup over souffle, and sprinkle with powdered sugar. Serve warm.
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.
STRAWBERRY CREAM CHEESE FRENCH TOAST
French toast casserole is served with a drizzle of warm homemade strawberry sauce.
Provided by Tamala Henry
Categories Breakfast and Brunch Eggs
Time 9h45m
Yield 12
Number Of Ingredients 11
Steps:
- Generously grease a 9x13-inch baking dish.
- Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
- Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
- Remove baking dish from refrigerator 45 minutes before baking.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
- Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over French toast.
Nutrition Facts : Calories 432.7 calories, Carbohydrate 42.2 g, Cholesterol 244.5 mg, Fat 24.5 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 13.4 g, Sodium 376 mg, Sugar 25.2 g
FRENCH TOAST (STUFFED WITH CREAM CHEESE)
Make and share this French Toast (stuffed with Cream Cheese) recipe from Food.com.
Provided by evelynathens
Categories Breakfast
Time 18m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cut each slice of bread in half.
- Beat eggs with milk and pinch of salt.
- In separate bowl, mash cheese until smooth with cinnamon, sugar, and vanilla, adjusting to taste.
- Spread one-fourth of cheese filling evenly over four slices of bread.
- Top with unspread slices of bread to form half-sandwiches.
- Dip and soak each sandwich in egg-milk mixture, turning so both sides of each sandwich absorb liquid.
- Let excess drip off.
- Heat unsalted butter in 10 inch skillet, and when hot but not brown, add sandwiches.
- Reduce heat and fry slowly for 5 to 7 minutes, or until first side is golden.
- Turn and brown second side over low heat.
- If sandwiches fry too quickly, filling will not be warm.
- Serve immediately, allowing 2 halves to each portion.
- Sprinkle with cinnamon-sugar and top with sour cream and strawberries.
Nutrition Facts : Calories 565.2, Fat 37.2, SaturatedFat 19.7, Cholesterol 280.8, Sodium 649.9, Carbohydrate 39.8, Fiber 2, Sugar 9.7, Protein 18.1
CREAM CHEESE-STUFFED FRENCH TOAST WITH STRAWBERRIES
We had this dish when we stayed at our favorite bed and breakfast. This cream cheese-stuffed French toast casserole is great for feeding a crowd. All you have to do is prepare it the night before and bake it in the morning.
Provided by csmada
Categories Breakfast and Brunch French Toast Recipes
Time 10h25m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Place bread cubes on a baking pan.
- Toast bread cubes in the preheated oven until dry and golden brown, about 20 minutes. Remove and let cool slightly, about 10 minutes.
- Grease a 9x13-inch casserole dish with softened butter. Add bread cubes, strawberries, and cream cheese dollops randomly to the dish.
- Whisk eggs, half-and-half, cream, sugar, and ginger together in a separate medium bowl. Pour egg mixture over bread and strawberries, wrap with plastic wrap, and refrigerate, 8 hours to overnight.
- Remove casserole from the refrigerator 1 hour before baking.
- Preheat the oven to 350 degrees F (175 degrees C).
- Make the streusel topping by mixing sugar, flour, butter, and ginger with a fork until moist crumbs form.
- Bake in the preheated oven until set, about 30 minutes. Sprinkle streusel on top. Continue baking until top is golden, about 30 minutes more. Let rest for 10 minutes before serving.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 40.4 g, Cholesterol 168.3 mg, Fat 27.2 g, Fiber 1.6 g, Protein 9.8 g, SaturatedFat 15.7 g, Sodium 373.3 mg, Sugar 15.4 g
CREAM CHEESE-STUFFED FRENCH TOAST WITH BLUEBERRIES
This cream cheese-stuffed French toast is great to prepare the night before and just pop in the oven in the morning. No complaints about this one yet. Great for overnight guests.
Provided by KOSMOND214
Categories Breakfast and Brunch French Toast Recipes
Time 9h30m
Yield 10
Number Of Ingredients 14
Steps:
- Grease a 9x13-inch baking pan with cooking spray. Place bread cubes in the bottom of the pan. Sprinkle blueberries over evenly.
- Microwave cream cheese in a microwave-safe bowl for 2 minutes. Stir carefully and add white sugar, sour cream, and vanilla extract. Spread mixture over blueberries.
- Cut French bread into ten 1-inch thick slices and place on top.
- Beat eggs, milk, half-and-half, cinnamon, and nutmeg together in a bowl and pour over French bread. Cover and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven, covered, for 45 minutes. Uncover and continue to bake for 15 minutes more. Let sit for 10 minutes before slicing. Sift powdered sugar over before serving.
Nutrition Facts : Calories 520.4 calories, Carbohydrate 69.5 g, Cholesterol 176.3 mg, Fat 20.9 g, Fiber 3.8 g, Protein 15.5 g, SaturatedFat 11.1 g, Sodium 609 mg, Sugar 29.6 g
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
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
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- In a large bowl, beat the cream cheese until smooth. Add in the eggs, one at a time, beating after each addition. Add in the milk, half and half, 1/2 cup of the maple syrup and the vanilla and beat until combined. (There may still be some small chunks of cream cheese, but that is normal.) Pour the mixture over the bread cubes, pressing the bread down to make sure it is all soaked with the liquid. Cover and refrigerate overnight.
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