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