French Toast Souffle
(12 servings) Printable Version
In large bowl, beat eggs, half & half, and vanilla. Pour over bread. Your bread cubes will be "floating" at this point -- make sure all cubes are moistened. Dust with cinnamon, cover, and store overnight in refrigerator.
Bake in a 350-degree oven for 55 to 60 minutes. It is done when center is raised and firm and whole top is lightly browned. To serve, cut in serving pieces (we cut 6 per casserole dish). Top with diced strawberries and/or sliced bananas and chopped walnuts, then pour small amount of maple syrup and dust with powdered sugar. Serve immediately -- this crashes quickly. Enjoy!
This is a popular dish at the Cedar Gables Inn Bed and Breakfast Napa, California.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 139. Submitted 4/28/2002.
Comments About This Recipe
What do you think of French Toast Souffle?
From Three Forks
Overall Average Rating =(out of 5)
Based on 3 votes.
I was afraid it was too soupy before I baked it, but I kept the faith and it turned out GREAT.
Comment submitted: 6/1/2010 (#10594)
Tradition every Mother's Day!
Comment submitted: 5/7/2010 (#10458)
This recipe is requested every Christmas morning by my family! Have also made it for an event at work, where it received rave reviews -- gone in 10 minutes!
Comment submitted: 11/9/2008 (#6777)
I've been making this recipe for over a year now. Every time I make it, it gets RAVE reviews! Even from people I have made it for before!
Comment submitted: 9/1/2008 (#6369)
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