French Toast Soufflé

It’s taken me over 8 posts to feature French Toast  – but here at post number 9 it is! Well, French Toast of sorts, as I decided to try out a French Toast Soufflé which I came across on another blog (see below).

Most of my readers will know how to make basic French Toast. It’s a great way to use up white bread that’s starting to go a bit stale. A slightly more upmarket version would be French Toast made with brioche, which I had originally planned to make the other morning when my friend Tracey stayed over.

As I couldn’t get brioche in my little local supermarket I got a baguette instead and turned it into one of these French Toast  “soufflés”. Of course, as you can see on the photo, this is not really a soufflé but more of a bread and butter pudding style oven bake. But made in small individual ramekins the ‘soufflés’ do have a raised peak and even rise a little and after all, soufflé sounds just so much more sophisticated!

The best thing about this dish is that you can make it up the night before and keep it in the fridge overnight, allowing the flavours to infuse the bread. A great trick, if you want to show off a brunch treat when guests are staying over, without having to get up early to slave away at the stove first thing in the morning.

Recipe from:

For 4 individual servings, you’ll need:

  • 1 baguette, which can be a day or two old
  • 4 eggs
  • 1 cup milk
  • 1/4 cup maple syrup (plus more for serving)
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • icing sugar, for serving

Cut the baguette into small square cubes by slicing it into thick slices, then cutting each on in to about 6 pieces.

In a large bowl, whisk together eggs, milk, maple syrup, vanilla and cinnamon.  Add bread cubes and toss until all of the cubes are coated.  Scoop or pour into individual ramekins.

Cover and chill in the refrigerator overnight or for at least 1 hour.  Bake at 375 degrees for 20 minutes.

Serve warm with powdered sugar and maple syrup and some stewed fruit, such as the plum compote from my Quark Pancakes, see

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