Wednesday, May 28, 2008

French Toast Soufflé

This soufflé is wonderful, and you can make it ahead of time! We prepared a triple batch for a family brunch where it was devoured with many complements.

It is from Better Homes & Gardens Annual Recipes 2004.

French Toast Soufflé

PREP: 20 minutes CHILL: 4 to 24 hours

BAKE: 40 minutes STAND: 15 minutes

1 cup packed brown sugar

½ cup butter

2 Tbsp. light corn syrup

1 1-lb. loaf unsliced cinnamon bread, sliced 1 inch thick

8 eggs, beaten

3 cups half-and-half or light cream

2 tsp. vanilla

½ tsp. salt

1 Tbsp. orange liqueur (optional)

  1. In a medium saucepan combine brown sugar, butter and corn syrup; cook and stir until mixture comes to a boil. Boil, uncovered, 1 minute. Pour into a 3-quart rectangular baking dish.
  2. Arrange bread slices on top of brown sugar mixture. In a bowl, combine eggs, half-and-half, vanilla, and salt; pour over bread slices. Cover and chill in the refrigerator for 4 to 24 hours.
  3. Preheat oven to 350°F. Let baking dish stand at room temperature while oven preheats. Bake, uncovered, for 40 to 45 minutes or until top is browned and puffed and a knife inserted near center comes out clean. Let stand 15 minutes before serving. If desired, drizzle with orange liqueur. Makes 8 servings.

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