Easter is one of my very favorite holidays for so many reasons and one of those being my mom’s big after church brunch she puts on every year. She always whips up some sort of yummy french toast bake as one of the main dishes for her Easter brunch. And when I stumbled across this photo of a pretty petite french toast soufflé I instantly thought of her (of course my second thought was…. I. AM. SO. HUNGRY.) and quickly e-mailed her the recipe!
I hope you have a wonderful Easter weekend and I’ll be keeping my fingers crossed that you too will be enjoying a petite french toast soufflé on Sunday afternoon!
Happy Easter! xx- AB
Petite French Toast Soufflé
makes 4 individual servings
1 small loaf of french bread, cut into 1-inch cubes (5 cups)
4 large eggs
1 cup of half and half
1/4 cup of maple syrup (plus more for serving)
1 teaspoon of vanilla
2 teaspoons of cinnamon
For Serving :
1/4 cup of powdered sugar
In a large bowl, whisk together eggs, half and half, maple syrup, vanilla and cinnamon. Add bread cubes and toss until all of the cubes are coated. Pour into individual ramekins or one souffle dish.
Cover and chill in the refrigerator for at least 1 hour and up to overnight. Bake at 375 degrees for 20-25 minutes (for individual ramekins), 30-35 for one larger souffle.
Serve warm with powdered sugar and maple syrup.