Decadent French Toast Souffle
Indulge in the ultimate brunch delight with this Decadent French Toast Soufflé, a luscious twist on classic comfort food. Made with day-old French bread soaked in a rich custard of eggs, whole milk, heavy cream, and fragrant spices like cinnamon and nutmeg, this baked soufflé achieves the perfect balance of soft, creamy interior and golden, crisp exterior. Pockets of melty cream cheese add a luxurious touch, making every bite irresistibly creamy. Dusted with powdered sugar and served warm with a drizzle of maple syrup, this impressive yet easy-to-make dish is ideal for cozy family mornings or special occasions. With minimal prep time and the magic of the oven, this French Toast Soufflé is your go-to recipe for a show-stopping breakfast casserole.
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Recipe Information
Ingredients
- 1 loaf (day-old, sliced into 1-inch cubes) French bread
- 6 Eggs
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 block (8 ounces, softened and cubed) Cream cheese
- 2 tablespoons (for garnish) Powdered sugar
- to taste (for serving) Maple syrup
- 1 tablespoon (for greasing the dish) Butter
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with the butter and set it aside.
Place the cubed French bread in the greased baking dish, spreading it out evenly.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until smooth and well combined.
Pour half of the egg mixture evenly over the bread cubes in the baking dish. Gently press the bread down with the back of a spoon or your hands to ensure it's soaked.
Add the softened and cubed cream cheese in between the bread cubes, distributing it evenly for pockets of creamy texture in the finished dish.
Pour the remaining egg mixture over the bread cubes and cream cheese. Again, gently press down to make sure all the bread is coated and absorbing the custard mixture.
Cover the baking dish tightly with aluminum foil and let it sit for about 10 minutes to allow the bread to fully absorb the custard.
Bake the soufflé, covered, in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 10 minutes, or until the top is golden and the custard is set in the center.
Remove the French Toast Soufflé from the oven and let it cool slightly for 5 minutes.
Dust the top with powdered sugar and serve warm with maple syrup drizzled on top.
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 919 mg | 40% | |
| Total Carbohydrate | 94.6 g | 34% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 54.3 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 206 mg | 16% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 318 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
