Breakfast

Fluffy French Toast Souffle

rosaliepoirier

by rosaliepoirier · Apr 21, 2026 · 7 · —/5 · 0

Serves 8

Prepare Time 20

Cooking Time 50

Calories 580

Difficulty Easy

Make-ahead brunch genius: this French toast souffle is assembled the night before, rests in the fridge overnight to soak deeply, then puffs up gloriously in the oven in the morning. Thick cubes of brioche or challah soak in a custard enriched with cream cheese, cinnamon, vanilla and maple syrup, creating a hybrid between bread pudding and souffle that's crisp on top, custardy in the middle and full of caramelized edges. Dust with icing sugar, drizzle with warm maple syrup and top with fresh berries. Feeds a crowd with minimal morning work.

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rosaliepoirier

Grillades, marinades et cuisine extérieure, c'est mon dada.

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Fluffy French Toast Souffle | WellCooked — Made to Be Shared

Fluffy French Toast Souffle

Breakfast Apr 21, 2026

Fluffy French Toast Souffle

Serves8 People

Prepare Time20

Cooking Time50

Calories580

DifficultyEasy

Make-ahead brunch genius: this French toast souffle is assembled the night before, rests in the fridge overnight to soak deeply, then puffs up gloriously in the oven in the morning. Thick cubes of brioche or challah soak in a custard enriched with cream cheese, cinnamon, vanilla and maple syrup, creating a hybrid between bread pudding and souffle that's crisp on top, custardy in the middle and full of caramelized edges. Dust with icing sugar, drizzle with warm maple syrup and top with fresh berries. Feeds a crowd with minimal morning work.

Ingredients

☐1 loaf (500 g) day-old brioche or challah, cut into 3 cm cubes
☐225 g cream cheese, cubed and softened
☐8 large eggs
☐2 cups whole milk
☐1 cup heavy cream
☐1/2 cup maple syrup, plus more for serving
☐2 tsp pure vanilla extract
☐1 1/2 tsp ground cinnamon
☐1/4 tsp ground nutmeg
☐1/2 tsp salt
☐3 tbsp butter, melted
☐Icing sugar and fresh berries, to serve

Directions

The night before: generously butter a 23 x 33 cm baking dish. Spread half the brioche cubes in the bottom.
Scatter the softened cream cheese cubes evenly over the bread, then top with the remaining brioche cubes.
In a large bowl, whisk together the eggs, milk, cream, maple syrup, vanilla, cinnamon, nutmeg and salt until smooth and fully combined.
Pour the custard mixture evenly over the bread. Gently press the top layer down so all the bread gets soaked.
Drizzle the melted butter over the top. Cover tightly and refrigerate for at least 8 hours or up to overnight.
The next morning, remove the dish from the fridge 30 minutes before baking. Preheat the oven to 180 C (350 F).
Uncover and bake for 45-55 minutes until puffed, deeply golden on top, and set in the middle (no longer jiggly). If the top is browning too fast, loosely cover with foil for the last 15 minutes.
Let rest for 10 minutes; it will settle slightly.
Dust with icing sugar, top with fresh berries, and serve with warm maple syrup on the side.