Decadent French Toast Souffle Recipes

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FRENCH TOAST SOUFFLE



French Toast Souffle image

This is a scrumptious casserole of bread, cream cheese, eggs, and milk. Tastes just like regular French toast but it's made the night before and baked in the oven. This is not really sweet so you might like more maple syrup with it.

Provided by Betty

Categories     Breakfast and Brunch     French Toast Recipes

Time 9h20m

Yield 12

Number Of Ingredients 8

10 cups white bread cubes
1 (8 ounce) package lowfat cream cheese, softened
8 eggs
1 ½ cups milk
⅔ cup half-and-half cream
½ cup maple syrup
½ teaspoon vanilla extract
2 tablespoons confectioners' sugar

Steps:

  • Place bread cubes in a lightly greased 9x13 inch baking pan.
  • In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, and refrigerate overnight.
  • The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.

Nutrition Facts : Calories 241.3 calories, Carbohydrate 28.4 g, Cholesterol 142 mg, Fat 9.8 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 4.7 g, Sodium 320.6 mg, Sugar 12 g

DECADENT FRENCH TOAST SOUFFLE



Decadent French Toast Souffle image

A friend gave me this recipe. Not sure where she got it, but the name sure fits. This makes a wonderful weekend brunch dish!

Provided by Alskann

Categories     Breakfast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

4 -5 croissants
6 ounces cream cheese, Softened
1/2 cup butter, Softened
3/4 cup maple syrup
10 eggs
3 cups half-and-half
1 teaspoon cinnamon sugar
powdered sugar
chopped pecans

Steps:

  • Preheat oven to 350.
  • Break apart croissants and place in food processor. Process into crumbs.
  • Distribute evenly into 8 greased ramikens.
  • In food processor, combine cream cheese, butter, 1/4 cup maple syrup and beat till creamy.
  • Add heaping dollop into the middle of the croissant crumbs.
  • In a large bowl, beat together eggs,1/2 cup Maple Syrup, and Half and Half.
  • Pour over mixture so it's completely covered.
  • Bake for 45-55 minutes or until golden.
  • Sprinkle with chopped Pecans, cinnamon sugar and powdered sugar, swirl warm syrup over and serve.
  • This is also good served with fresh berries.

Nutrition Facts : Calories 582.3, Fat 41.6, SaturatedFat 23.7, Cholesterol 370.9, Sodium 484.1, Carbohydrate 38.8, Fiber 0.7, Sugar 22.4, Protein 14.6

DECADENT FRENCH TOAST SOUFFLE



Decadent French Toast Souffle image

Taken from "Foothill House Bed and Breakfast" in Calistoga, CA There's another recipe here with the same name on here. this one is a bit of a variant in the fact that you need to store it overnight before baking. i think this makes all the ingredients time to soak up. this recipe makes 8 Servings

Provided by Tony K.

Categories     Breakfast

Time P1DT50m

Yield 8 serving(s)

Number Of Ingredients 11

4 -5 medium croissants (baked, I used 6 large ones from Costco)
8 ounces cream cheese, softened or 8 ounces neufchatel cheese
4 ounces butter, softened
3/4 cup maple syrup, divided
10 eggs
3 cups half-and-half
1 teaspoon ground cinnamon
powdered sugar
chopped pecans
4 ounces butter
1/2 cup maple syrup

Steps:

  • Coarsely chop croissants; distribute evenly in greased 13X9 inch casserole dish.
  • Combine cream cheese, butter, and 1/3 cup maple syrup; spread evenly over chopped croissants.
  • In large bowl, beat eggs, ½ cup maple syrup, and half-and-half; pour over mixture.
  • Sprinkle with cinnamon.
  • Cover and refrigerate overnight.
  • In the morning, remove from refrigerator. Preheat oven to 350 degrees.
  • Uncover and bake 45 to 50 minutes or until golden. (It will be very light and puffy; let it sit for 5-10 minutes while you make the sauce; once it settles down a little, you will be able to pour the sauce and put nuts on it more easily.).
  • In small saucepan, heat ½ cup butter and ½ cup maple syrup and pour over warm soufflé.
  • Sprinkle with powdered sugar and chopped pecans.

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