Is there anything better than a piping hot breakfast souffle? Â I’m going with “no” on that. Â Because this, my friends, is a recipe that you will want to make year after year – Overnight French Toast Souffle.
I got the recipe from my friend over ten years ago (probably more like 15!! holy cow!). Â She made it for a baby shower and we all begged her for the recipe. Â The awesome thing is that you make it ahead and then pop it in the oven the next day.
So it’s perfect for Christmas breakfast. Â Try it out this year and let me know what you think!
Overnight French Toast Souffle
Ingredients
- ½ c butter
- 8 oz cream cheese
- ½ c maple syrup
- 1 loaf French bread torn into cubes
- 12 large eggs
- 3 c half and half
- 1 ½ tsp vanilla
- cinnamon
Instructions
- Butter a 9x13 baking dish.
- Fill dish â…” full with bread cubes.
- Mix butter, cream cheese and syrup together.
- Spoon over bread cubes.
- Mix eggs, half and half, and vanilla.
- Pour over bread cubes.
- They should be floating.
- Dust with cinnamon and cover with foil.
- Store overnight in fridge.
- Bake at 350 for 45-55 minutes.
- Immediately cut and serve with powdered sugar, syrup and/or strawberries.
Video
Nutrition
You can add any kind of fruit, syrup, spread on the top. Â A big dollop of whip cream would be lovely. Â But really, it’s whatever floats your boat. Â I actually love it with a pad of butter (not a huge syrup fan.. I know I’m weird).
Food photography and styling courtesy of My Name is Snickerdoodle.
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