Best 7 Cinnamon Raisin French Toast Soufflé Recipes

CINNAMON RAISIN FRENCH TOAST SOUFFLé

Steps:

• 1. Place chopped cinnamon raisin bread in a well buttered 13 x 9 in. glass pan.
• 2. Mix cream cheese, butter and 1/4 cup maple syrup until smooth.
• 3. Spread on top of bread, leaving some openings through which to pour egg mixture.
• 4. Beat eggs, half & half and 1/2 cup maple syrup. Pour over bread and sprinkle with cinnamon sugar.
• 5. Cover and refrigerate overnight.
• 6. Uncover and bake 50 to 55 minutes at 350°.
• 7. Cut into squares and sprinkle with powdered sugar and/or Buttered Maple Syrup. Serves 8-12 people. Enjoy!!

FRENCH TOAST SOUFFLE

Steps:

• Place bread cubes in a lightly greased 9x13 inch baking pan.
• In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, and refrigerate overnight.
• The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.

RAISIN BREAD FRENCH TOAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8-inch baking pan.
• Pour bread cubes into the prepared pan.
• Beat milk, eggs, sugar, and vanilla extract together in a bowl until evenly mixed; pour mixture over bread cubes. Arrange butter chunks atop bread mixture. Set aside for bread to absorb liquid, about 10 minutes. Sprinkle with cinnamon.
• Bake in the preheated oven until top is golden, 45 to 50 minutes.

CINNAMON RAISIN FRENCH TOAST SOUFFLE

Steps:

• Place chopped cinnamon raisin bread in a well buttered 13 x 9 inch glass pan.
• Mix cream cheese, butter and 1/4 cup maple syrup until smooth.
• Spread on top of bread, leaving some openings through which to pour
• egg mixture.
• Beat eggs, half & half and 1/2 cup maple syrup.
• Pour over bread and sprinkle with cinnamon sugar.
• Cover and refrigerate overnight.
• Uncover and bake 50 to 55 minutes at 350°.
• Cut into squares and sprinkle with powdered sugar.

CINNAMON RAISIN FRENCH TOAST SOUFFLE

Steps:

• 1. Place chopped cinnamon raisin bread in a well buttered 13 x 9 inch glass pan.
• 2. Mix cream cheese, butter and 1/4 cup maple syrup until smooth.
• 3. Spread on top of bread, leaving some openings through which to pour egg mixture.
• 4. Beat eggs, half & half and 1/2 cup maple syrup.
• 5. Pour over bread and sprinkle with cinnamon sugar.
• 6. Cover and refrigerate overnight.
• 7. Uncover and bake 50 to 55 minutes at 350°.
• 8. Cut into squares and sprinkle with powdered sugar.

CINNAMON-RAISIN FRENCH TOAST CASSEROLE

Steps:

• Butter a shallow 2-quart baking dish. In a large bowl, whisk together eggs, milk, sugar, cinnamon, and salt. Dip brioche in egg mixture, then arrange in dish, overlapping slightly and sprinkling raisins between slices. Pour remaining egg mixture over brioche and let stand 30 minutes or refrigerate up to overnight. Preheat oven to 325 degrees.
• Bake until puffed and custard is just set in center, 55 to 65 minutes (tent with foil, if browning too quickly). Let cool at least 15 minutes before serving.

CINNAMON-RAISIN FRENCH TOAST

Steps:

• Whisk first 6 ingredients in 13x9x2-inch glass baking dish. Add bread to egg mixture and let soak 20 minutes, pressing down occasionally.
• Preheat oven to 350°F. Melt 2 tablespoons butter in heavy large skillet over medium heat. Working in batches, add bread to skillet. Cook until golden brown, turning once and adding more butter as needed, about 3 minutes. Transfer to baking sheet. Bake until bread puffs up and is firm in middle, about 30 minutes. Serve warm with maple syrup, if desired.