French Toast Soufflé

  • TanyaLynn Posted: 04/11/09
    Worthy of a Special Occasion

    I gave this a 5 star rating because of its easiness and versatility. It isn't sweet like the name would suggest. The taste is more like custard and you can tailor it to your taste. If you want to sweeten it, use syrup or add a streusel the last 1/2 hour of baking. I cut the leftovers into thick slices and warmed in the toaster oven. It freezes well too.

  • holaerica Posted: 05/10/09
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    This was outstanding. I made it exactly as called for, except I used sugar free syrup (Mrs. Butterworth's) in place of the regular and I don't think you could tell at all. Will definitely make again... and again... and again. Everyone who tasted it went back for seconds and asked for the recipe.

  • cmcrn8970 Posted: 12/22/08
    Worthy of a Special Occasion

    Substituted egg beaters and fat free 1/2 and 1/2 and it was just as outstanding!

  • MonicaDavis Posted: 12/28/08
    Worthy of a Special Occasion

    This dish was awesome! Served with turkey bacon to break up the sweetness. I used sugar free syrup and was great. Next time I am going to substitute egg beaters for half of the eggs to cut down on fat and calories.

  • hopebarrgirl Posted: 12/28/08
    Worthy of a Special Occasion

    This is so simple, easy and delicious. Always a hit in our house and with guests! I believe the posters who have given it low reviews didn't follow instructions! Everyone who has ever tasted this has asked for the recipe. Try it!

  • ls1215 Posted: 08/02/09
    Worthy of a Special Occasion

    Excellent! I made this with a pecan cranberry sourdough loaf from the farmer's market and it was perfect. Great flavors and came together quickly.

  • ceeport Posted: 12/29/08
    Worthy of a Special Occasion

    My husband absolutely loved this recipe. And it is a snap to prepare-Even the leftovers are great. Be sure to use real maple syrup for best flavor.

  • Teagal Posted: 03/08/09
    Worthy of a Special Occasion

    I was very excited to try this recipe, but was disappointed with it. My family and I thought it was very bland. I gave it three stars because there wasn't anything "bad" about it. It just lacked flavor. It was fun and easy to put together. It made a good presentation.

  • nonnahsb Posted: 06/14/09
    Worthy of a Special Occasion

    I made this for an outdoor brunch recently, and it was wonderful! Several requests were made for the recipe. It was even good when it cooled. Will definitely make again.

  • kwkollins Posted: 08/23/09
    Worthy of a Special Occasion

    Very good brunch recipe. Love that you can make this ahead. I followed one of the other reviewer's suggestions and substituted egg beaters for 6 of the eggs as well as using fat free half and half. Used real maple syrup which is unsurpassed by the fake stuff. Also used one of the whole grain breads that still tastes like white bread. Lastly, mixed the maple syrup with frozen berries for the topping. Company enjoyed this very much.

  • heatherowens78 Posted: 05/10/10
    Worthy of a Special Occasion

    I'm not sure how the below person could give this recipe such a poor review. If you are looking for a bread pudding - this isn't is. But if you're looking for a fabulous french toast casserole - this is it! The only thing I did differently was add cinnamon to it. It looks like it's going to be super dry when it comes out of the oven (which had me terrified as I was putting on a Mother's Day Brunch)...however, it was so moist and delicious! I paired this recipe with Cooking Light's Brunch Parfaits and Mini Frittatas with Ham & Cheese. What a hit! Thanks to Cooking Light for such great recipes!!

  • marils Posted: 11/21/09
    Worthy of a Special Occasion

    I laughed so hard when I read through this recipe. French Toast? Souffle? This is just a bland BREAD PUDDING recipe with a fancy title! With so many excellent bread pudding recipes on the net (including custard sauces, caramel sauces, whiskey sauces, fruit, etc.) I found this recipe to be lacking in spice, originality, and a real effort to curb calories or cholesterol. No way is this a 5 star recipe. If it's baked French Toast you have a taste for, go to bbonline.com They have hundreds of French Toast recipes, but using flavorful ingredients like peaches, Grand Marnier, Pecans, Clementines, Cinnamon, Rum, Ham & Pineapple, etc. I am giving this recipe 1 star for false advertising and little flavor that is not poured from a bottle of maple syrup or box of sugar. It is an edible recipe, but not worth saving. Ignore the hype.

  • RImom2twins Posted: 10/16/10
    Worthy of a Special Occasion

    Simple and delicious to feed our family of 6. I used a whole wheat cinnamon raisin bread which i think is key...you need dense & crusty bread for this so you don't end up with mush and the cinnamon/raisin gives lots of flavour. I also replaced the cream cheese with yogurt, used milk instead of half and half, and reduced the maple syrup to 1/4 cup. Love make aheads, great for weekend family brunch!

  • jgcookin Posted: 12/27/10
    Worthy of a Special Occasion

    Added extra spices (cinnamon and nutmeg) used sweetened condensed milk instead of 1/2 and 1/2 bc I had a 1/2 can and didn't use syrup. Also used soy milk. Added dried cherries and cranberries as well as walnuts. Great and leftovers warmed well the next day in microwave.

  • Janice424 Posted: 06/24/10
    Worthy of a Special Occasion

    I was looking forward to this recipe, but it was a real disapointment. I don't see how others found this anything but flavorless mush. Would not make again.

  • beebot1 Posted: 08/03/10
    Worthy of a Special Occasion

    I really did not like this at all! Maybe I'm spoiled because I grew up eating french toast made with brown sugar and eggnog, but this seemed extremely bland and the bread crumbs on top were too crispy while the middle of the souffle was nearly runny. I'm very disappointed as I was looking forward to eating this throughout the week for breakfast and I will not be eating it after I've tasted it!

  • Cokonuts Posted: 08/09/11
    Worthy of a Special Occasion

    This was a good recipe to improvise with. I only decided to make it one morning when it looked like I had most of the ingredients. However I only had Peppridge Farm Cinn and Raisin bread. Since this was thin sliced it didn't need to be prepared the night before. So 30-45 minutes before baking was enough to soak the bread. I also added more vanilla and extra cinnamon. Also used skim milk (instead of 2%) and full fat cream cheese. My nieces loved it. It was also good the next day, microwaving single servings as needed. I also made it when I had lots of homemade cinn rolls on hand ( I had been experimenting with homemade cinn roll recipes and these leftovers were a little dry, - but they were good in this souffle! It beats slaving over a griddle making french toast for 10!

  • mpagirl Posted: 10/17/11
    Worthy of a Special Occasion

    For those people that didn't like the recipe - I would suggest only using Pepperidge Farm Hearty White bread. It does not work with regular bread - the consistency is wrong.

  • kaxel1075 Posted: 12/16/11
    Worthy of a Special Occasion

    Was ok, I thought it was a little too mushy...but the flavor was good.

  • krissyvan Posted: 05/05/12
    Worthy of a Special Occasion

    I couldn't find Pepperidge Farm bread in my area, and the other brands looked like they might be too soft. So, I bought the white bread from the store's (Safeway) bakery, and it worked well! I didn't expect it to puff up like a souffle when I baked it, so that was a pleasant surprise and it tasted fantastic. Everyone loved it, and we all couldn't believe it was a light recipe. Definitely a keeper for feeding a crowd for breakfast or brunch!

  • JoAnn2244 Posted: 03/30/12
    Worthy of a Special Occasion

    I have made this many times and it is always great, but it is important to use a hearty bread.

  • Marcdwyer Posted: 02/03/13
    Worthy of a Special Occasion

    Easy to make and good texture, but short on flavor. Next time I'll add some spices like cinnamon, nutmeg, etc. The recipe did not specify whether it should be baked covered or uncovered. I baked covered and then uncovered the last 10. Next time I'll go covered the full time to avoid the french toast croutons! Depends if you want crunch or not.

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