July 14, 2018
This decadent Cinnamon French Toast Souffle’ is both delicious and really quite easy. I remember when I first opened the Apple Tree Lane Bed & Breakfast, Waupaca, WI, 12 years ago, and heard the word “souffle”, I automatically thought “difficult”. But this keeper of a French Toast recipe, is truly easy, and is made in a 13×9 inch pan, making it perfect for a larger group, brunch, or that special breakfast gathering. It will be sure to wow!
Interestingly enough, I found an adaptation of this recipe, years ago, stuck it in my recipe book binder, and never made it. It must have been that word, “souffle”!?
The reason it was finally tried was for two reasons. One, we have a delightful group that have come to stay at the B&B for the weekend for several years now. I try to make different recipes, so guests get the culinary variety! So I was in search of a new recipe I know I have not tried and served. Two, when grocery shopping, I came across “Monkey Bread” ~ a breakfast style bread made with cinnamon and raisins. It looked and smelled yummy, so I picked up two loaves and knew I would do some type of French Toast with it. I of course have heard of Monkey Bread, I am not sure I ever bought it.
You can use whatever bread you want for this recipe, such as a loaf of Raisin Bread or other good specialty bread. However, I would encourage you to try the Monkey Bread. And, oh, there was one piece of bread left, when I put the souffle in the oven, so I just toasted it and ate it with a hot cup of French-pressed coffee in my kitchen, while preparing the remainder of the meal. Yes, I did taste test the souffle too – a must for the Innkeeper prior to serving guests!
Here is the recipe…Enjoy!!
Decadent French Toast Souffle
1-1 1/2 loaves (depending on size of the loaf) of Monkey Bread (or specialty breakfast bread of choice) -cubed
12 oz. cream cheese, softened
6 oz. butter
3/4 cup real maple syrup, divided
3 cups 1/2 & 1/2
cinnamon & sugar
Place bread cubes in a well greased (butter) 13×9 inch baking pan
Mix cream cheese, butter, and 1/4 cup of the real maple syrup. Spread cream cheese mixture over top of bread.
Beat eggs, 1/2 & 1/2, and 1/2 cup of the real maple syrup. Pour mixture over the bread, cover, and refrigerate over night.
Sprinkle with sugar and cinnamon on top before baking. Bake in pre-heated, 350 degree oven, for 60-70 minutes. It puffs up and looks so pretty coming out of the oven, but note, it will “fall” upon cooling. All good though!
Dust with powdered sugar before serving!
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