French Toast Souffle
Description: Prepare this dish the night before and bake in the morning. There is nothing easier than serving this for a Father's Day brunch.
|2 cans||708 mL Carnation® Regular, 2% or Fat Free Evaporated Milk|
|1/3 cup||75 ml brown sugar, packed|
|1 tbsp||15 mL vanilla extract|
|1 tsp||5 mL cinnamon|
|12 cups||3 L unsliced egg bread cut into 1" (2.5 cm) chunks (1 large bread)|
|¼ cup||50 mL butter, melted|
|¼ cup||50 mL maple syrup|
- Combine eggs, Carnation®, brown sugar, vanilla and cinnamon in a large bowl Add bread, stir to combine. Cover and refrigerate overnight.
- Preheat oven to 350ºF (180ºC). Butter a 9” x 13” (3 L) baking dish.
- Transfer mixture to prepared baking dish. Drizzle melted butter over bread.
- Bake in preheated oven 45 minutes, or until puffed and browned. Drizzle maple syrup over hot souffle. Cool 10 minutes before serving.