French Toast Souffle

French Toast Souffle

(12 servings)    Printable Version
  • 1/2 cup (1 stick) butter
  • 8 ounces cream cheese
  • 1/2 cup maple syrup
  • Bread cubes (1/2- to 3/4-inch square)
  • 12 large eggs
  • 3 cups half & half
  • 1-1/2 teaspoons vanilla
  • Cinnamon
Butter ramekins or two 7 x 11-inch baking dishes well. Fill dishes 1/2 full with bread cubes. In small bowl, mix butter, cream cheese, and syrup together after softening in microwave -- OK to leave a little lumpy. Spoon this mixture over bread cubes and distribute evenly clear to edges.

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.

Comments About This Recipe
What do you think of French Toast Souffle?
Overall Average Rating = 5 (out of 5)
Based on 3 votes.


Official Member: Team BreakfastFrom cocinakate (Team Breakfast Member)

Could you make this ahead of time and bake at the last minute?

Comment submitted: 12/23/2018 (#20697)



From Three Forks
Rating (out of 5):  

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)



From Donna
Rating (out of 5):  

Tradition every Mother's Day!

Comment submitted: 5/7/2010 (#10458)



From Georgia
Rating (out of 5):  

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)



From Chris

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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