French Toast Souffle

You're welcome...in advance...

Super easy and super delicious. Brought these souffles to a brunch at my cousin's house this morning!

French Toast Souffle

(recipe makes one souffle)

French toast:

one challah (or loaf of crusty bread). I use challah

2 cups regular milk

1/2 cup heavy whipping cream

8 eggs

2 Tbsp vanilla

3/4 cup sugar

topping:

1/2 cup flour

1/2 cup packed light brown sugar

1 tsp cinnamon

1 stick salted butter, cut up into pieces

Grease a 9X13 in baking pan. I skipped this step today and it was a mistake because I really had to scrape to get it all out. 

Mix together the milk, cream, vanilla, eggs and sugar. Pour over the bread, which is torn into small pieces (I cut it up). Store in fridge overnight or for a few hours.

When you are ready to bake it, make the topping. Mix flour, brown sugar and cinnamon. Then cut the butter in (I use a pastry cutter) until it looks pebbly. 

Place in 350 degree oven. 45 minutes for a bread pudding texture. 60 minutes for a dryer french toast. My ideal time is 50 minutes. 

Drizzle with maple syrup as needed.

 The challah torn and cut up with the egg mixture. It's best if it sits in the fridge over night.

 The topping before I smashed it with the pastry cutter.

 The topping should look crumbly like this!

Topping on and ready to hit the oven.

Finished product among the multitudes of food they served. But this was definitely a winner!

ENJOY