French Toast Soufflé

After a few weeks of fasting, this is how we started our Easter Sunday.  Allow me to introduce you to the sugary, syrupy, luscious, lovely french toast soufflé.  I really love this stuff!

French Toast Souffle

French Toast Soufflé

French Toast:
1 loaf sweet bread or challah bread
6 large eggs
1/2 cup half-and-half
1/2 cup milk
1/2 cup condensed sweet milk
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
Dash salt

Praline Topping:
1/4 cup Lyle’s Golden Syrup or Maple Syrup
1 cup Pecans (Finely chopped)
½ Stick of butter

Slice the sweet bread into 1-inch thick slices, about 10 pieces.   Arrange slices in a generously buttered 9 by 13-inch baking dish in two rows, overlapping each slice.  In a bowl, combine the eggs, half-and-half, milk, condensed milk, sugar, vanilla and salt; beat with a whisk until all the ingredients are blended.  Pour mixture over the bread slices, covering all the bread slices evenly with the milk-egg mixture. Spoon the mixture in between the slices making sure they are covered.  Cover with plastic wrap, refrigerate allowing the sweet bread to soak, absorb and marinate overnight.

The next day, preheat oven to 350 degrees.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve immediately with warm maple syrup.

Did I mention how much I love this stuff!

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