French Toast Soufflé
My mom made this for me last year when I was visiting my parents in Maine. All I remember is waking up to snow and coming downstairs to coffee and this amazing breakfast. I snagged the recipe from her (neither of us know where she pilfered it from) and this is one dish that will make people fall in love with you - boyfriend, girlfriend, sisters of boyfriends, your friends, strangers, pretty much anyone will be putty in your hands when you serve them this. Another check in the PLUS column is that you make it the day before - so no getting up at 6am to have a fab, hot breakfast waiting for you and your guests. It’s a staple in my brunch offerings.
Ingredients & Method:
- 1 loaf of Challah Bread
- 4 oz. cream cheese (1/2 a package - I used whipped because we don’t have a mixer and it makes it way easier for me)
- 4 eggs
- 3/4 c. milk
- 1/2 c. yogurt
- 1/2 c. Maple Syrup - the REAL stuff.
- 1 tsp. vanilla extract
- Cinnamon and nutmeg to taste
- powdered sugar
Cube up the bread and put it in a greased Pyrex pan.
Whip the cream cheese until it’s smooth, and add the eggs one at a time, blending until the mixture is smooth.
Add the milk, yogurt, and maple syrup, blending until the mixture is smooth. Pour the mixture over the bread, and cover with aluminum foil. Refrigerate overnight.
The next morning, wake up and take the pan out of the refrigerator and let sit for 30 minutes. Preheat the oven to 375°.
Bake for 50 minutes, or until a knife inserted in the middle comes out clean. Sprinkle powdered sugar on the top, and serve with Maple Syrup.
(meg)
