French Toast Soufflé A Heavenly Baked Breakfast
French Toast Soufflé is a baked breakfast dish with a light, airy texture.It combines bread soaked in sweet custard with a soufflé-like rise.The top is golden and slightly crisp, while the inside is soft and creamy.Perfect for brunch, holidays, or special occasions.Can be prepared ahead for convenience.A refined yet comforting twist on classic French toast.
Ingredients
- 6 cups cubed bread (brioche or challah preferred)
- 5 large eggs (separated into yolks and whites)
- 2 cups milk
- ½ cup heavy cream
- ½ cup sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp salt
- 2 tbsp melted butter
Instructions
- Grease a baking dish with butter.
- Arrange bread cubes evenly in the dish.
- In a bowl, whisk egg yolks, milk, cream, sugar, vanilla, cinnamon, and salt.
- Pour the custard mixture over the bread and press gently to soak.
- Cover and refrigerate for at least 2 hours or overnight.
- Preheat oven to 180°C (350°F).
- In a clean bowl, beat egg whites until soft peaks form.
- Gently fold the whipped egg whites into the soaked bread mixture.
- Transfer back to the baking dish if needed.
- Bake for 40–45 minutes until puffed and golden.
- Serve immediately for best texture.
Notes
- Use stale bread for better absorption.
- Whipping egg whites creates the soufflé texture.
- Avoid overmixing to keep it airy.
- Bake immediately after folding whites.
- Slight deflation after baking is normal.
- Use full-fat dairy for richness.
- Adjust sweetness as desired.
- Serve warm for best results.