Overnight French Toast Soufflé |
This breakfast is SO easy and literally heaven in your mouth!
- 1 loaf Cinnamon Bread, I used Cinnabon brand, but you can use any cinnamon loaf. Great Harvest is great!
- 1 (8 oz.) block cream cheese
- ½ cup brown sugar
- ½ cup butter
- 2 Tbsp. light karo syrup
- 6 eggs
- 2 cups heavy cream
- 2 Tbsp. cinnamon
- Melt butter, brown sugar and corn syrup in sauce pan over medium heat until sugar is melted.
- Pour in the bottom of a 9x13 pan.
- Cut bread into 1 inch squares.
- Cut cream cheese into small squares.
- Layer half of bread squares over brown sugar mixture in the 9x13. Next sprinkle a layer of cream cheese squares. Top with remaining bread squares.
- Whisk eggs, cream and cinnamon in a bowl until beaten thoroughly. Pour over bread making sure to cover all the bread. Press bread down if necessary.
- Cover and Store in fridge overnight.
- Cook uncovered at 350 degrees F for 35-45 minutes or until brown and set. Sprinkle with a little powdered sugar if desired.
Recipe by Chef in Training at https://www.chef-in-training.com/overnight-french-toast-souffle/
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