The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 2, 2008
Yummy! Perfect for lazy Sunday morning brunch. Don't worry about it if you don't have time to let this sit overnight. I've made it before in the morning, and I just let it sit out 30 minutes or so before baking. I gave it five stars, but I added a few flavors to compliment the base recipe; a splash or two of orange juice (I never measure!), a few shakes of cinnamon, and a little nutmeg really add depth. I sprinkle cinnamon sugar on top as well. I'm looking forward to trying this cold as a left-over, but so far I've never had the chance...there's never any left!
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Photo by Lizzy RN

Cooking Level: Intermediate

Living In: Fredericksburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 3, 2008
this is an unbelievable breakfast and dessert in one! So decadent and rich, one of the best things Ive ever had--seriously! I highly recommend however, forgetting about the confectioner's sugar, its already SO sweet, and topping it with a fresh, homemade warm strawberry sauce and whipped cream. Maple syrup was just too sweet for this delish dish!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 22, 2008
I am giving it 4 stars because it is a very nice basic recipe. However, I have made some changes because I felt it needed "something". After trying it exactly as the recipe suggested, I made it again with a few changes. I used an italian bread (I have tried it with challah too- yummy!) I took frozen berries and sprinkled them with a little sugar (to taste really). I put the berries in a small saucepan and let them reduce into a yummy sauce. I then drizzled that sauce on the souffle after it came out of the oven. You may wish to add fresh berries after you drizzle the sauce. I used this instead of using maple syrup. I served it to a friend who said it was divine.
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Cooking Level: Intermediate

Home Town: Towson, Maryland, USA
Living In: Burke, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jul. 23, 2008
My husband and son, bread eaters through and through, loved this. I thought it was better than most baked french toast dishes, but lacked the richness I'd expect with the cream cheese and half and half. I did make one change - no real maple syrup on hand so I used honey. It was sweet, but not too sweet. Topped it with fresh made blueberry syrup and it was a very filling and very pretty dish.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 6, 2008
This recipes is actually from cooking light, and my grandmother gave it to me. I was so glad to find it online here at allrecipes since I have a tendency to lose papers. BUT THIS IS SOOOOO good! super easy to make and can be made the night before, so its great for easy brunch entertaining. You can add some grand manier and orange zest, and it adds great flavor to the souffle. I made both one with orange and one without, and everyone who tried it loved both, but the orange was the first to be finished! but everyone wanted to take the rest home... great recipe, and love the fact that its not too sweet because people can decide whether or not they want to put maple syrup on it. BUT AWESOME!
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 6, 2008
I found it dry
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Tam

Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: May 11, 2008
I made this for my mom on Mother's Day. It was very simple and very good. I didn't change a thing. It baked up beautiful. I served it warm with fresh sliced strawberries and a dollop of whipped cream. I would recommend this for any (or no) occasion.
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Cooking Level: Intermediate

Home Town: Casper, Wyoming, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: May 9, 2008
Definitely recommend this, yummy with cool whip!
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Cooking Level: Expert

Home Town: Medicine Hat, Alberta, Canada
Living In: Red Deer, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 29, 2008
Best French toast souffle recipe around!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 5, 2008
This was just o.k. I would agree with other reviewers in that I felt it needed something...just not sure what. I will probably try again with another reviewer's changes; adding butter and cinnamon. That may have been what it needed. Thanks.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Apr. 2, 2008
This was more like bread pudding than french toast. I used half the cream cheese and added a couple tbsp of melted butter. I also used cubed french bread instead of white. It was very tasty and my brunch guests really seemed to enjoy it.
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Cooking Level: Expert

Living In: Schenectady, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 24, 2008
This was not my favorite. It definitely needs something like cinnamon, which I couldn't find at the time. It also came out more like a bread pudding than a souffle. The taste was good albeit a little boring.
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Cooking Level: Expert

Living In: Phoenixville, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 23, 2008
On a recent trip to California, we had a breakfast dish at a B&B that was awesome. I went hunting for a recipe, and this one is very close. I made 1/2 the recipe which was more than enough for 4 people. I served it topped with mixed berries (frozen, then thawed) including some of the juice. Thanks so much for sharing the recipe Betty.
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Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 8, 2008
I have made this numerous times for groups (teenagers, college students, showers, brunches) and it gets rave reviews every time. Someone always asks foe the recipe. It is delicious and a definite crowd pleaser.
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Cooking Level: Intermediate

Home Town: Anderson, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 28, 2008
This was like a dessert! I baked blueberries into the french toast and used challah bread in place of regular bread.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 16, 2008
WOW! Thats really all I can say about this. It was amazing! I made it for Christmas morning and it was HUGE HUGE hit. Even the kids loved it. The only changes I made where a little x-tra maple syrup and used 6 eggs instead of 8. Turn out perfect, served it with blueberrys and strawberries!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 14, 2008
My family liked it but it needed to bake longer. I read reviews and baked it for 45 minutes but I actually think 1 hour might have been needed. I'll make it again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Feb. 4, 2008
The taste on this souffle was wonderful. My guests went back for seconds and thirds. The only reason it's not 5 stars is that it took much longer than 30 minutes to bake, leaving everyone hungry and waiting for an extra 45 minutes. Yeah, my bake time until all ingredients were set (and I followed the recipe exactly) was 1 hour and 15 minutes. Still, worth the wait, I just wish I would have known.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jan. 13, 2008
I thought this was wonderful. It was not so sweet as other similar recipes. Also fewer calories. I baked just a little longer. It turned out very fluffy. Followed the recipe exactly. I took it to a church brunch and everyone loved it and asked for the recipe. Keep extra syrup handy for those who like it sweet.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 30, 2007
I used French bread which worked very well. Also added a little bit of nutmeg.
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