French Toast Souffle

May 09, 2023May 9, 20230 17

Indulge in a savory, sweet French Toast Souffle in the morning

by The Chefin Breakfast/Brunch

Prep

20 min

Cook

60 min

Ready In

80 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

430

Sugar

28g

Fat

24g

If you're looking to add some variety to your breakfast routine, try this unique twist on a classic favorite. French Toast Souffle adds a rich, warm flavor to the dish that is perfect for those chilly mornings. Whether it's for a special occasion or an indulgent weekend breakfast, this recipe will leave you feeling satisfied and ready to tackle the day ahead. The sweet and savory combination of the dish provides a perfect balance that is sure to please any palate. The texture of the souffle is light and fluffy, while the bread chunks provide a satisfying chewiness.

Instructions

1.	Preheat oven to 350°F.
2.	In a large bowl, whisk together eggs, evaporated milk, brown sugar, vanilla extract, and cinnamon until fully combined.
3.	Add egg bread chunks to the bowl and mix until bread is fully coated.
4.	Pour mixture into a 9x13 inch baking dish.
5.	Drizzle melted butter and maple sugar on top.
6.	Bake for 50-60 minutes until fully set and golden brown on top.

PROS

The perfect mix between traditional French toast and a souffle, this dish is a sweet and savory breakfast option that will satisfy all cravings.

CONS

This dish is high in calories and sugar, making it an indulgent treat that should be enjoyed in moderation.

It may not be suitable for individuals with dietary restrictions on sugar and fat.

HEALTH & BENEFITS

While French Toast Souffle is not particularly healthy, it provides a good source of protein and carbohydrates to start your day off right.
Cinnamon has been linked to improving blood sugar levels and reducing inflammation, making it a great addition to this recipe.

	8 eggs
	2 cans Carnation Evaporated Milk ( regular or 2 % or fat-free )
	1/3 cup brown sugar , packed
	1 tablespoon vanilla extract
	1 teaspoon cinnamon
	12 cups unsliced egg bread , cut into 1-inch chunks
	1/4 cup butter , melted
	1/4 cup maple sugar