Reviewed: Dec. 26, 2007

I made this for Christmas and it was delicious! I followed TROUT'S tips from below as well as added fresh blueberries to the bread mixture. Next time I might try fresh strawberries instead. I think this would even be good with some chopped pecans.

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LESLIEJAYHUFF

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Reviewed: Dec. 26, 2007

I made this for Christmas breakfast, it was delicious. And very easy to make. The recipe itself could probably use a little more syrup in it, but I just served it with syrup on the side if anybody wanted extra. I also had Strawberries & Blueberries on the side. I will use this recipe again! Thank you

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MARCY

Cooking Level: Intermediate

Home Town: Bradenton, Florida, USA

Living In: Ellenton, Florida, USA

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Reviewed: Dec. 23, 2007

I made this last weekend to test it out for Christmas, and we loved it!! However the Souffle collapsed after taking it out of the oven (had to bake it for one hour) so we are goig to make a few changes to it, and try it again. Changes: * Cut Milk to 1 cup * Use 1 Cup of Half & Half * Add an additional pkg. of Cream Cheese (16 oz. total) * Use Cinnimon Swirl Loaf of Bread * Add some Brown Sugar on top (1/2 Cup probably) * 1 pkg. thawed frozen Strawberrys or Blueberrys as a garnish (not baked in the Souffle). Tom - Oconomowoc, WI

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RCParkFlyer

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Racine, Wisconsin, USA

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Reviewed: Oct. 23, 2007

Loved when my mother used to make this and just taught it to my class mates in baking and pastry class. Very Yummy with cut up apples mixed in and even better with strawberry jelly.

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Betsey

Cooking Level: Professional

Home Town: Newark, Delaware, USA

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Reviewed: Sep. 7, 2007

This was amazing with some changes I made ;) got many compliments from my friends staying for the weekend. I mixed everything together in the pan before covering it for the night. I added 1 container of fresh blueberries with the bread/egg mixture. I cut the milk a bit and used a full cup of fat free half and half. I used a full tsp of vanilla, and used the "texas toast" (thick sliced) style bread (a whole loaf) instead of plain white bread. I also used a corningware pan that was larger than a 9x13 so that it was a thinner covering across the pan (had read some reviews that it is soggy). I also ended up baking it about 40min. Thanks for the good recipe base :) its now part of my book.

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BOILERMISH

Cooking Level: Intermediate

Home Town: Northville, Michigan, USA

Living In: Oxford, Michigan, USA

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Reviewed: Sep. 2, 2007

Made this one for a baby shower and turned out great! I assembled it in (2) 9x9 baking dishes the night before and followed the directions of Trout (reviewer) by adding butter to the cream cheese mixture. I used King's Hawaiian Sweet rolls for the bread (2 trays of 12 rolls) and the dish came out light and fluffy. 45 minutes cooked it throughout in my oven. Will make again!! (great as leftover too!)

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Kris10vk

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Reviewed: Jul. 25, 2007

This was fantastic! I've made this several times for company and it has always been a big hit.

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heatherfeather

Cooking Level: Intermediate

Living In: Kissimmee, Florida, USA

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Reviewed: Jul. 14, 2007

Followed others advice and used 1/2 cup brown sugar and 1/4 cup white sugar. I used 1 cup heavy cream with 1 cup milk and added a chopped apple. Its over half gone. Delish!! will make again, thanks for sharing!!!

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classynsassy

Cooking Level: Expert

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Reviewed: Jul. 7, 2007

My husband and I really enjoyed this dish. Only used 6 eggs, 3/4 cup syrup, no half and half--increased milk instead, and I baked this about 20 minutes longer to be sure the middle was not soggy. To also avoid sogginess, it helps to really stir up the bread cubes with the mixture before putting in the pan. Served with bacon and strawberries. Had a few pieces leftover so froze them to enjoy another weekend!

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bess99

Cooking Level: Intermediate

Home Town: Ledyard, Connecticut, USA

Living In: Bandar Lampung, Lampung, Indonesia

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Reviewed: May 20, 2007

This was as great as the reviews. I was looking for a secret pal breakfast recipe and tried it with my family the Saturday before. I used the adaptations of fat-free milk and milk in place of the whole milk and half-and-half. It was wonderful.

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Mama G

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Reviewed: Apr. 11, 2007

This was good - nout outstanding, but good. I made this instead of another recipe I like because my husband doesn't like really really sweet food, at least for breakfast. Based on everyone's comments, I only used 6 eggs, and I used a little extra maple syrup. I would make it again. I think that I just saw this exact recipe in my Best of Cooking Light.

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kyalowitz

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Reviewed: Apr. 10, 2007

I made this recipe for Easter for my family. They loved it and said it was a hit. I followed TROUTS328 recipe below...I liked that she used butter and cream in the recipe for more flavor. Just keep an eye on the soufle. I set my timer for 60 minutes and it was done in about 54. It started to get crusty on top. Very yummy!!!!

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Kelley

Cooking Level: Beginning

Home Town: Olmsted Falls, Ohio, USA

Living In: Parma, Ohio, USA

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Reviewed: Apr. 1, 2007

This recipe was a little involved, but very worth it. Absolutely delicious.

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GXROXY

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Apr. 1, 2007

This was just OK. Everyone ate it, but it wasn't sweet enough, and it was very eggy. I followed the recipe exactly, except that I added cinnamon sugar to the top (which didn't really make it better). I think I'll look for something with less eggs and a bit more sugar/sweetener.

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marcy

Cooking Level: Intermediate

Home Town: Lehigh Valley, Pennsylvania, USA

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Reviewed: Mar. 28, 2007

I make a recipe that is much like this, but I am some pecans to it, YUM!

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christinshouse

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Reviewed: Feb. 3, 2007

Even the pickiest eaters in my family LOVE this recipe.

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Kari

Cooking Level: Beginning

Home Town: Marquette, Michigan, USA

Living In: Muskegon, Michigan, USA

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Reviewed: Jan. 26, 2007

was not what i hoped for very dry.

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MAUREEN58

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Reviewed: Jan. 22, 2007

This is the greatest thing since the paper clip. I made it for my church brunch, and everyone loved it. I am now nominated to cook for the mens bible group. It is so easy and so delicious, I will never make regular french toast again.

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Jeanne

Cooking Level: Expert

Home Town: Manhasset, New York, USA

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Reviewed: Jan. 21, 2007

This is a good alternative to the usual savory breakfast casserole. The second time I made it I sprinkled one cup of blue berries over the top which added a little different flavor and a little nutritional boost.

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kelinkc

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 17, 2007

Made this for a baby shower and everyone liked it. I thought it was ok. My biggest complaint was that it took longer than the 30 minutes to cook - probably about 45 and I was afraid that it was still too eggy in the middle. But it disappeared from the table, so everyone else liked it!!

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