November 16, 2011

Our New Official Go-To Breakfast

I came across this recipe for french toast souffle while going through a recipe-finding frenzy and I've made it almost every weekend since trying it out. Brunch with a girlfriend? Make this! Grandparents visiting? Wow them with this. Parents in town? Whip it up!

I kid you not. It is extremely simple with a few (inexpensive) ingredients. It's just enough to be a main breakfast dish and not need a buffet of side dishes. Some sausage (since bacon is so garsh darn expensive these days) and fruit and you're good to go.

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.

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