Fallen Souffle

I am usually not a fan of anything involving soggy bread, this includes bread pudding and stuffing. So I was a bit apprehensive to try this recipe but I wanted a lazy way to make french toast on the weekends. I love making breakfast on the weekend but am often lucky to get out of bed by lunchtime, so this recipe seemed perfect to throw together the night before and bake off in the morning (or early afternoon!)

When I first took this out of the oven, it smelled divine but was a bit too soggy in the center for my taste so after putting it in a bit longer, it puffed up and solidified nicely. Evan loved this, and he shares my feelings of soggy bread. This has a lovely crunchy crust and a perfectly soft center. This would also be great with some pecans or walnuts thrown on top.

French Toast Casserole
serves 2-4

5 cups of thickly sliced bread, cut into cubes if desired
4 eggs
1 1/2 cups milk
2 T. sugar
1 t. vanilla
3/4 t. salt
1 t. cinnamon
1/2 t. nutmeg

Topping:
2 T. butter cubed
2 T. sugar
2 T. cinnamon

1. Place bread in a greased 8×8 or 9×9 baking dish.

2. In a mixing bowl, beat eggs, milk, sugar, vanilla, salt, cinnamon, and nutmeg. Pour over bread.

3. Cover and refridgerate for atleast 8 hours or overnight.

4. Remove form fridge 30 minutes before baking.

5. Dot with butter. Sprinkle cinnamon sugar over the top.

6. Cover and bake at 350 degrees for 40-45 minutes or until puffed up and golden. Toothpick inserted should come out clean.

7. Let stand 5 minutes before dousing in maple syrup and enjoying!

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This entry was posted on Thursday, July 6th, 2006 at 5:13 pm and is filed under Breakfast. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.