Individual French Toast ‘Souffles’

A long time ago, a recipe for “Overnight French Toast” on caught my attention, and I have been meaning to try it ever since. I must admit, I put it off mostly because it seemed that it would take too much time (two days to make breakfast?), and that is something we have precious little of around here. While I was intrigued by the idea that this could be assembled the night before, I was scared that it would be a soggy mess by the time all was said and done. Some of the reviews stated that the ‘built-in syrup’ became so hard it was inedible if it sat too long before consuming, and others confirmed the soggy factor. My last concern was the lack of aesthetic appeal that piles of eggy bread offer…so I decided to play with the recipe a bit to see if I could change all those factors the first time. I decided to create a mock-souffle with my new prep bowl set that double as ramekins and change up the ingredients a bit.

Instead of dredging whole slices of bread in the traditional egg mixture, standing over the skillet and frying each side to golden perfection, while hungry mouths await their breakfast one…slow…piece…at…a…time, this recipe offers imediate satisfaction (after baking in the oven and tantalizing your nose for 40 minutes, that is). The original recipe was an excellent springboard, and it turns out my playing around was very effective! We enjoyed a perfect, not-at-all-soggy, golden, caramelley breakfast this morning!

Individual French Toast ‘Souffles’

I had only a half loaf of french bread, so I scaled the recipe down to suit that. You can double ingredients (less one egg) for a whole loaf.

  • 1/2 loaf day-old french bread, cubed into about 1 inch pieces
  • 1/4 cup butter
  • 1/4 cup brown sugar
  • 1/4 cup pure maple syrup
  • 3 eggs
  • 1 cup milk
  • 2 teaspoons cinnamon
  • dash nutmeg
  • pinch salt

6 ramekins, buttered (1 c or 175 ml capacity)

Cube bread and set aside.
In a small saucepan, combine butter, brown sugar and maple syrup and simmer until the mixture thickens.
In a large measuring cup or bowl with a pour spout, whisk eggs, milk, cinnamon, nutmeg and salt together.
Pour the brown sugar “syrup” into the bottom of each ramekin.
Evenly distribute the bread over the syrup.
Pour the egg mixture over the bread, evenly coating it.

Cover and refrigerate overnight.

In the morning, bring the ramekins to room temperature and preheat the oven to 350 degrees Farenheit. Bake the “souffles” for about 25-30 minutes at 350, then bring the oven temp. up to 375 degrees and bake for about 15 minutes more.

Remove from the oven and invert onto plates drizzled with more brown sugar syrup and top with powdered sugar, soured cream, raspberries…or anything you love!

Prendre un bon petit déjeuner!

10 thoughts on “Individual French Toast ‘Souffles’

  1. geez. i barely got mine out of the box, and you’ve already made a recipe in them! haha!

    i personally love the o’nite french toast…just the regular way. i make it in my RECTANGULAR BAKER and i havent had a problem with sogginess OR the syrup hardening. and as a bonus…clean up is easy. *wink*

  2. your ramekins, your ramekins!!!

    (“kids kids!!”)

    That looks… orgasmic. It really does. You know, I have an awesome make-the-night-before breakfast casserole, too. I’ll share it soon but meanwhile… ngh. I adore french toast. ESPECIALLY with cinammon.

  3. Found your blog through The Girl Who Ate Everything– how lovely! I believe we’re having french toast this weekend….wheee! Thanks for the recipe.

  4. thank you all! glad you enjoyed this post – we sure did….

    fran, backyard chef and garrett – nice to meet you! thanks for stopping by!

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