French Toast Souffle


French Toast Souffle

French Toast Souffle
45 Min

Every Friday here in the Test Kitchen, we could always count on Mr. Food bringing us some bakery-fresh bread. This French Toast Souffle was one of many of his favorite ways to enjoy it.

What You'll Need

  • 14 slices to 16 slices hearty white bread, cut into 1-inch cubes (about 10 cups)
  • 1 (8-ounce) package cream cheese, softened
  • 8 large eggs
  • 1 1/2 cup reduced-fat milk
  • 2/3 cup half-and-half
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons confectioners' sugar

What to Do

  1. Coat a 9- x 13-inch baking dish with cooking spray. Place bread cubes in baking dish.
  2. In a large bowl, beat cream cheese with an electric mixer until smooth. Add eggs, beating well after each addition. Add milk, half-and-half, maple syrup, and vanilla; mix until smooth.
  3. Pour cream cheese mixture over top of bread cubes, cover, and chill for at least 2 hours, or as long as overnight.
  4. Preheat oven to 375 degrees F. Remove dish from refrigerator and let stand for 20 minutes. Bake 45 to 50 minutes, or until set. Sprinkle souffle with confectioners' sugar just before serving.

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I miss Mr Food. RIP

For best results you need to use Challah bread. That bread is heavy not fluffy. Regular bread is no good. It has to be real hearty, dense. I made it with firmer bread first, was good BUT. 2nd time with Challah bread came out great. Improvise with the taste. I put in peach chunks. Excellent. Made it twice already. Yes it is like bread pudding.

Made this and it was awesome. Souffle or fallen, it was good and I will make it again. Thanks Mr. Food!!!

I made this for Christmas breakfast , but instead of white bread I bought the round pan of Hawaiian Bread and cut it into 3/4" cubes and let them sit out to dry while I mixed the wet ingredients. It was delicious!

My family loved this recipe, but I made two additions -- First, I added a Tablespoon of cinnamon. Second, I sprinkled white chocolate chips on top when it was still hot. It fell as soon as we took it from the oven, but since no one was aware it was supposed to be a souffle, it wasn't a problem. Everyone loved it. It tasted like a cinnamon roll.

I made this on Christmas morning and wasn't too impressed. First, I used Texas Toast sized bread. I'll make it again and use regular sliced. I think it was too "bready" and more like a bread pudding. I think maybe a little more maple syrup will help also.

This recipe was just ok, I will not make it again , it raised high in oven, and then falls flat when it cools. Not much flavor, I used a thick cut bread, cut in cubes. I was disappointed and so was my family.

Do I just cut up already made bread in cubes

Just would like to know the calorie count-- Thanks---sounds like a wonderful recipe rate #1

Awesome and tasty

Do you bake it covered or uncovered? Sprinkling cinnamon on it gives it a wonderful aroma as it bakes and it is a real crowd pleaser.

I usually add a pint of blueberries or a couple of large, peeled and chopped peaches to the bread and mix 1 tsp cinnamon into the liquid ingredients. That really brings out the flavor.

Thanks.... your additions made a great receipe even better


This was really good. I would even say make it the day before you want it and heat it up the morning to eat. It is better the next day.

sounds lite a souped up bread pudding. do u warm it up or eat it chilled, either way sounds super!!

I made this and used cinnamon raisin can imagine the raves from my guests....thank you so much. It was as easy as it looks and oh so good! P.Lukens San Antonio, TX

wow! sounds so good!


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