French Toast Souffle Recipe

Reviews More Reviews

Most Helpful Positive Review

Jan 08, 2004

Let me just start by saying that I know zip about cooking and/or eggs. I went to the store to buy eggs for this thing, and figured, hey I'll just get the jumbo size (the idea being that bigger is, naturally, better). Then I proceeded to construct the souffle following the directions to the letter. As it was baking, I finally got around to reading other people's reviews of it. Oh, a lot of people like it. But everyone who did changed the recipe. "Six jumbo eggs were all I needed. Heck, four or five would suit you just fine." As I'm reading through these the thought staring me in the face is "My souffle is going to suck." As serendipity would have it, it did not in fact suck. It was actually quite good. My company was pleased with it. I have seen others here say that it was too gooey or some such. I did not find that to be the case. It was warm and soft for breakfast. Later in the day we ate it cold and it was great---very much like a cheese danish. How versatile! From breakfast to dessert. And the moral of the story is: Leap before you look. Thank you.

—QUEENNMAB

See full review »

Most Helpful Critical Review

Jun 17, 2006

Try this; it's much easier and includes butter--which will add flavor and depth to this recipe: In a SMALL bowl, stir 4 OZ of softened cream cheese, 1/2 stick butter, and 1/4 c syrup. Then simply microwave for a minute. Pour over bread cubes (make sure pan is generously buttered so that souffle will "rise." I've used all kinds of bread). Combine six eggs, 3/4 t vanilla, and 1 1/2 c half-and-half. Pour over the top, sprinkle cinnamon over it, and refrigerate overnight. Cook for an hour. Virtually same ingredients, different preparation--more flavor!

—TROUTS328

See full review »

347 Ratings

See other versions of this recipe!

Sep 18, 2005

Delicious for brunch! My kids don't want regular french toast anymore. To avoid sogginess, I bake it (covered) for 30 minutes and then remove the cover and bake 15 minutes more. Yum!

—Rachel

See full review »

Jul 10, 2004

This recipe is so amazing. We made it today for my son's second birthday and it turned out wonderfully. I started the dish out with a thick french bread and then I coated the bread in sugar and cinnamon before pouring any of the cream cheese mixture on top. I used six eggs and 3/4 cup of syrup with a couple handfuls of brown sugar, and a couple of teaspoons of cinnamon and nutmeg. I cooked this casserole at 350 for forty-five minutes. When I removed it from the oven, I drizzled syrup all over it and then allowed it to cool for five minutes. I then took a sifter and shook powdered sugar all over the top. The extra sugar and syrup allowed it to acheive a very moist consistency and almost the entire dish was gobbled up in a matter of minutes. It is the perfect dish for a potluck, birthday, or shower. I highly reccomend this!

—ACLARK234

See full review »

May 08, 2005

I have made this several times adding cinnamon, nutmeg, brown sugar and pecans to the bread before pouring the milk mixture over top. To help with the sogginess, stir well and then stir again about an hour later. Stir well one more time before baking in the morning. I find this helps the mixture to soak more evenly. Tastes awesome.

—A1BRAT

See full review »

Nov 13, 2005

Great! I used a loaf of day-old sourdough (day-old bread is really cheap from the bakery section of my local grocery store). I really liked the sourdough taste and texture with this dish. It is very rich and filling, so a little goes a long way! I used skim milk for the milk, and whole milk for the half-and-half (since I didn't have any). It was so good! Used and served with real maple syrup.

—What a Dish!

See full review »

May 23, 2003

I modified the recipe slightly and it came out perfect! I bought a loaf of THICK cinnamon swirl bread (they sell it at Costco), which I think was key. I reduced the eggs to 5 and also added 2/3 cups of brown sugar. I served this at my Mother's Day brunch, which I hosted and it was a hit with everyone! Someone even ate it as dessert with vanilla ice cream!

—IGARCIA

See full review »

Feb 21, 2005

I have been making this for the last 2 Christmas brunches. My extended family demands it :-) I have started making it with 6 eggs and keep it in the oven a tad bit longer because we like it less soggy.

—BIBERBUNCH

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Caramel French Toast

French Toast Casserole

Overnight French Toast I

Sugar-Free French Toast Casserole

Best Oven Baked French Toast

Apple Raisin French Toast Strata

Almond French Toast

Oven-Baked Caramel French Toast

Crispy Baked French Toast

Blueberry French Toast

ADVERTISE WITH US

Nutrition

Calories
241 kcal
12%

Carbohydrates
28.4 g
9%

Cholesterol
159 mg
53%

Fat
9.8 g
15%

Fiber
0.7 g
3%

Protein
9.8 g
20%

Sodium
321 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

French Toast Souffle

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 241
Calories from Fat: 88

% Daily Value *
Total Fat 9.8g 15 %
Saturated Fat 4.7g 23 %
Cholesterol 159mg 53 %
Sodium 321mg 13 %
Potassium 196mg 5 %
Total Carbohydrates 28.4g 9 %
Dietary Fiber 0.7g 3 %
Protein 9.8g 20 %
Sugars 12g
Vitamin A 8 %
Vitamin C < 1 %
Calcium 18 %
Iron 22 %
** Thiamin 11 %
Niacin 23 %
Vitamin B6 6 %
Magnesium 7 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.