Challah French Toast Soufflé with Cinnamon & Maple Syrup


By Debbie Kornberg

This cinnamon french toast souffle, made with challah is a perfect weekend breakfast dish. Have it at home with your family, or take it with you to impress any potluck.


1 loaf challah, torn into medium size pieces,

6 eggs

1 cup milk (can substitute with almond milk)

1 cup heavy cream (can substitute with hazelnut milk)

1 cup maple syrup, (pick Grade A and high quality one)

1/4 cup for base of Pyrex dish

1/2 cup for egg mixture

1/4 cup to drizzle on top after baked

1 tsp. vanilla extract

3 tsp. ground cinnamon

1 tsp. for egg mixture

2 tsp. for powdered sugar mixture

1/4 tsp. ground nutmeg

A pinch ground cloves

1/2 tsp. sea salt

1/4 cup unsalted butter, melted

3 Tbsp. powdered sugar

Cooking spray


  1. Using baking dish, coat with baking spray. Then add 1/4 cup maple syrup on bottom of dish.
  2. Tear apart challah into pieces and place into baking dish.
  3. In a separate mixing bowl, combine eggs, milk, heavy cream, 1/2 cup maple syrup, vanilla, cinnamon, nutmeg, cloves and salt. Blend well.
  4. Pour over challah and let sit for at least two hours or overnight in refrigerator.
  5. Bake at 350 degrees for about 45 minutes. Should be crispy brown on top.
  6. Remove from oven and baste soufflé with melted butter. Then drizzle remaining 1/4 cup syrup on top.
  7. In a small bowl, combine remaining cinnamon with powdered sugar. Sprinkle on top of French toast soufflé. Enjoy!!

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