French Toast Souffle Recipe

A heavenly french toast that practically melts in your mouth.  This recipe needs to be prepared the night before, allowing the  french toast to have a consistency similar to souffle.  The wait is well worth it; and it makes for a much more calm experience when preparing brunch for your guests the next morning.

French Toast Souffle

Prep Time: 30 minutes

Cook Time: 60 minutes

Yield: 6-8 Servings


  • ½ Loaf Thick Cut French Toast Bread (remove crust and cut into 1" cubes)
  • 4 oz. Soft Cream Cheese
  • 4 Large Eggs
  • 1 Cup Milk
  • ¼ Cup Half and Half
  • ½ t Vanilla
  • ½ Cup Maple Syrup
  • 1 t Cinnamon
  • ¼ Cup Sugar
  • Dash Salt


  1. In a glass baking dish, line the bottom of the pan with the bread cubes, making sure that the bottom of the dish is packed tight with the cubes of bread.
  2. In a separate bowl, beat cream cheesed until smooth, and beat eggs in one at a time until well blended. Mix in the remaining ingredients (not the bread).
  3. Pour the mixture over the bread cubes. Press down with back of large spoon, making sure bread has absorbed liquid.
  4. Cover the baking dish and refrigerate overnight.
  5. The next day, remove the baking dish from the refrigerator, allowing it to come to room temperature before baking.
  6. Preheat oven to 350°.
  7. Bake souffle for 45-60 minutes, or until set. Toothpick should come out clean (similar to testing cakes).


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