Sundays at my house were usually quiet without a ton of activities to rush off to in the early mornings. So, when my daughter was little we started to plan a ‘special’ Sunday breakfast. One we could sit about in pajamas, with a movie on the television, and just be lazy for the morning.
Sunday French Toast Soufflé. This is a staple at my house for all “holiday morning” breakfasts, it brings a dramatic flair to the table and is absolutely delicious.
What you need:
1 loaf of bread – preferably a “sweet” eggy bread like Challah or Portuguese Sweet Bread
1 stick butter, melted
½ cup sugar
1 tsp. cinnamon, ground
1 cup half and half
1 cup milk
Cinnamon/sugar mixed (as you would have on toast) about 1/3 cup – set aside
Soufflé dish, buttered or a glass casserole no larger than 9 X 9
Slice the bread into 1” thick slices, and then slice into quarters. You can remove the crust (if thick) or leave it on for added crunch. Melt the butter; add into the milk and half and half in a medium bowl. Mix well. Add sugar, cinnamon and a pinch of salt.
In a small bowl – whip eggs until frothy, add into milk/cream mixture and incorporate well.
Into your soufflé or casserole, be sure to butter bottom and sides. Lay the bread out in a single layer, fitting pieces in to completely cover the bottom and sides. Sprinkle lightly with the set-aside cinnamon and sugar, repeat layering bread in another layer, filling in and covering any holes. Sprinkle with the cinnamon sugar mixture and repeat. Continue in this pattern until your bread is used, I usually have 5 layers.
Gently pour in the egg and milk mixture – a butter knife will help to move the liquid through the bread and distribute it evenly. Cover tightly with cling film, and refrigerate at least overnight, but this will sit comfortably for 2 days just soaking.
On baking day: remove dish from the refrigerator, remove the cling film and let it sit and rest on the countertop as your oven is coming to temperature. Set oven to 425°. When oven is at temperature – put the soufflé in for 40 minutes WITH NO PEEPING. At 40 minutes, check to see that the bread has risen and is puffy, it should be a darker brown on the edges and feel crispy on the top. If it is still ‘spongy’ to the touch in the center – leave in for another 5 or 10 minutes, watching carefully.
Remove and sprinkle lightly with cinnamon and sugar, and serve immediately before it falls.
You can do the same with individual serving sizes – these bake for only 25 minutes and will make 4 individual soufflés. Use a measuring cup to distribute the milk mixture evenly.
Want a French Toast that your whole family can enjoy, without waiting? See more
So – you want french toast but don’t want to have the kids lined up waiting and fighting over the first piece.
What you need:
1 loaf of bread – any type but sliced into 1″ slices
3/4 cup of milk
1/2 cup of half and half
1/4 cup sugar
1/2 tsp. cinnamon
11 x 13 casserole dish – enough to lay out all the bread in a single layer.
Mix eggs, milk, cream, sugar and cinnamon together, incorporating well. Arrange sliced bread in the dish in a single layer. Pour milk mixture over the top, cover with cling film. Refrigerate overnight, although this will also keep for up to 2 days.
To bake. Set oven to 425°. Using a cookie sheet that has been lightly buttered, gently lift out each piece of soaked bread and arrange on the sheet. Bake for 10 minutes, remove and turn over, return to oven for an additional 10 minutes or until golden brown and puffy. Remove from oven, dust with cinnamon and sugar or powdered sugar and serve.