Cranberry French Toast Souffle

Yum

I have been eyeing this recipe for a while. It really never rose to the top for me, for whatever reason. I was looking for something different but easy to make for breakfast on Christmas. This was literally perfect. Not only was it delish and super easy to make, it fit perfectly with the snowy Christmas morning we had. I was able to let it do it’s thing (with minimal frustration) while we opened gifts. I wasn’t sure about the fresh cranberries. Honestly I thought they would be a bit too tart here, but I’ll admit it was a great balance. With the eggnog, maple syrup, and powdered sugar I lightly sprinkled on top, there was certainly a need for balance. Also, being from Massachusetts, I couldn’t pass up the cranberries. This is the perfect cold weather dish and it reheated very nicely. I was worried it might dry out too much when reheated, particularly at work, but it was just fine. My only issue was the cooking time. I baked it the longest time the original recipe suggested, and had to put it back in again…..then again…and one more time. Third time certainly is the charm, I guess! It could have been the dish I used or bread type, but once it was done it was worth that little frustration. I suppose I was just really excited to dig in.

 

Cranberry French Toast Souffle

Cranberry French Toast Souffle

Ingredients

Instructions

  1. Whisk eggs together in a large mixing bowl. Add the eggnog, maple syrup, and vanilla to the bowl, whisk to combine. Add in the cinnamon and nutmeg. Whisk again until the spices are evenly combined. Stir in the cubes of bread until they are evenly coated. Stir in the cranberries.
  2. Lightly grease a 2 quart baking dish. Pour the bread mixture into the prepared baking dish. Cover with plastic wrap and refrigerate at least 2 hours but preferably overnight.
  3. When you are ready to bake, preheat your oven to 350 degrees F. Remove the plastic wrap and bake for 25-35 minutes, or until puffed up and light golden brown. You will want to make sure a sharp knife inserted into the souffle comes out clean....I had to cook for at least another 15-25 minutes.
  4. Remove from the oven and let cool slightly. Serve with maple syrup or a dusting of confectioners sugar.

Notes

Original recipe from Everyday Annie.

Previous Story
Next Story

You Might Also Like

No Comments

Leave a Reply