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Thursday, August 4, 2011

French Toast Souffle | Baked French Toast | Individual Vanilla Baked French Toasts

Individual Baked French Toast Soufflé

Last week, I was a guest blogger for ThePinkandBlueBlog.com.  I shared with their readers my recipe for individual Baked French Toast Soufflé... here it is!
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Brunch is one of my favorite parties to host.  In the morning, everyone is relaxed and casual- my style of "entertaining."  Oh, and you have an excuse to serve cocktails at 10 a.m.!  As a caterer and event designer, I planned many brunches for baby showers (click here to see some of the baby showers!), corporate meetings and send-off brunches for the day-after a wedding.  To survive these early morning events, I would design menus around recipes that could be made the night before because I quickly got tired of staying up late to make time consuming muffins and cinnamon rolls from scratch. 

Almost out of necessity, I came up with this very simple recipe that takes 10 minutes to put together, can be made the day before, baked in the morning and is beautiful to serve.  Did I mention how good they are?!  The bread soaked in the vanilla, cinnamon and maple syrup custard puffs up to create a light and fluffy souffle that is toasted on top, dusted with powdered sugar... do I need to go on?

Petite French Toast Soufflé Recipe
makes 4 individual servings

1 small loaf of french bread, cut into 1-inch cubes (5 cups)
4 large eggs

1 cup of half-and-half
1/4 cup of maple syrup (plus more for serving)
1 teaspoon of vanilla
2 teaspoons of cinnamon

For Serving :
1/4 cup of powdered sugar
maple syrup

In a large bowl, whisk together eggs, half and half, maple syrup, vanilla and cinnamon...
  Add bread cubes and toss until all of the cubes are coated.  Pour into individual ramekins or one souffle dish.

Cover and chill in the refrigerator for at least 1 hour and up to overnight.  Bake at 375 degrees for 20-25 minutes (for individual ramekins), 30-35 for one larger souffle.

Serve warm with powdered sugar and maple syrup.

17 comments:

  1. That first picture is gorgeous! And your souffle looks so delicious :)

    ReplyDelete
  2. This is gorgeous!!!! the 1st picture is seductively delicious yummm......., thanks for sharing

    ReplyDelete
  3. Anonymous9:04 PM

    what is half and half?

    ReplyDelete
    Replies
    1. Anonymous4:41 PM

      usually it is half milk half cream.. but you can make a cup of it by melting a tablespoon butter and then adding enough milk to the butter to equal one cup! Hope this helps!

      Delete
  4. I have to try this recipe, because I'm a big fan of french toast!!!

    Kisses from Hong Kong,
    Nicole

    ReplyDelete
  5. Yuum!! Almost looks like you make it like a bread pudding. I LOVE french toast, thanks for the recipe :)

    ReplyDelete
  6. Absolutely beautiful. So wonderfully creative.

    ReplyDelete
  7. Joyce3:39 PM

    Thanks it was very delicious and creative. I would recommend it to other people for sure

    ReplyDelete
  8. So SO lovely, my goodness! I am enamored with french toast, and am always looking for new ways to prepare it. This looks absolutely delightful, thank you for sharing!

    ReplyDelete
  9. I stumbled across your blog via pinterest and am so glad I did. This recipe was AMAZING! It was simple and delicious and is now a staple in my recipe box. I can't wait to wow the family with this as an xmas morning breakfast. Thank you for sharing!

    ReplyDelete
  10. Love the french toast soufflé Linking back to this in my next post :)

    ReplyDelete
  11. Yum...I have always been a fan of french toast, but this just looks too awesome not to make. It looks quite easy to make and so I am making it tomorrow for our Sunday breakfast - wish me luck!

    ReplyDelete
  12. Audrey12:02 PM

    How big is the large souffle dish you use ? Or how big is the smaller ones? I just want to make sure I get the right size...thanks! Can't wait to try these...

    ReplyDelete
  13. Hello! My daughter wants me to make this for her and her friends Sunday for her 18th birthday. Can it be made in a bigger dish?

    And do you think a baquette would be better or a loaf of french bread? Thanks!

    ReplyDelete

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