French Toast Souffle | Recipes

French Toast Souffle

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Makes:8-10 servings

Description: Prepare this dish the night before and bake in the morning. There is nothing easier than serving this for a Father's Day brunch.


8 eggs
2 cans 708 mL Carnation® Regular, 2% or Fat Free Evaporated Milk
1/3 cup 75 ml brown sugar, packed
1 tbsp 15 mL vanilla extract
1 tsp 5 mL cinnamon
12 cups 3 L unsliced egg bread cut into 1" (2.5 cm) chunks (1 large bread)
¼ cup 50 mL butter, melted
¼ cup 50 mL maple syrup


  1. Combine eggs, Carnation®, brown sugar, vanilla and cinnamon in a large bowl Add bread, stir to combine. Cover and refrigerate overnight.
  2. Preheat oven to 350ºF (180ºC). Butter a 9” x 13” (3 L) baking dish.
  3. Transfer mixture to prepared baking dish. Drizzle melted butter over bread.
  4. Bake in preheated oven 45 minutes, or until puffed and browned. Drizzle maple syrup over hot souffle. Cool 10 minutes before serving.

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