Picture your Christmas morning with everyone waking up joyfully running to open their gifts, your home filled with the aromas of cinnamon, vanilla and maple. You smile knowing that the delicious breakfast soufflé baking in your oven was prepared the night before. You are relaxed, with your family, giddy, of course, because you’ve thought ahead to pull together a wake and bake Christmas morning hot maple breakfast soufflé.
This holiday moment could be yours with a few key dishes and a little forethought. While there are definite measurements in this recipe, the dish is forgiving. What’s important is that your bread has enough liquid and egg to soak up. If you like raisins, craisins or nuts or other dried fruits, feel free to add a handful here and there to make the dish your own.
Bake-Ahead Hot, Maple, French Toast Soufflé
While this soufflé is delicious as is, you may substitute 1/2 cup of the buttermilk with brandy for a more decadent and adult dish. The alcohol will burn off during the cooking process, but the flavors are certainly more mature.
To keep a cooked soufflé warm, set your oven on the lowest setting (170-200’). Cover with plastic wrap, and top with an additional layer of aluminum foil.
To freeze, prepare and bake recipe 3/4 the way through, for 45 minutes. Cover with plastic wrap and aluminum foil as above. Bake, covered from the frozen state in a pre-heated 325’ oven for 30-45 minutes.
- 1 Challah Bread, preferably a day or two old, with crusts cut off and cubed in 1″ pieces
- 1 small round country bread (find in day old section of grocery store), crusts cut off and cubed in 1″ pieces
- 2 c. buttermilk
- 1/2 c. heavy cream (may substitute with 1/2 and 1/2)
- 8 eggs or egg substitute product (if using eggs, beat)
- 2 tbs. melted unsalted butter
- 1 tsp. pure vanilla extract
- 3/4 c. pure maple syrup plus more for drizzling on finished dish
- 4 tsp. cinnamon sugar plus more for top of cooked soufflé
- 1 tsp. fresh lemon juice
- 1/4 tsp. salt
- In a large bowl, add cubed, stale bread
- In a separate large bowl, add remaining ingredients
- Pour incorporated ingredients over bread, pressing down to allow bread to soak up liquid
- Pour wet bread mix into 9″x12″ baking pan that has been buttered or sprayed with non-stick spray
- Cover tightly with plastic wrap or Glad Press n’ Seal and refrigerate overnight
- The next morning, preheat oven to 350′
- Take soufflé out of the refrigerator and allow to come to room temperature for 1/2 hour
- Remove plastic
- Sprinkle top of wet bread generously with cinnamon sugar, making sure to get into the corners
- Bake soufflé for 1 hour, or until a inserted toothpick comes out clean
- Serve with extra, warmed maple syrup, berries and powdered sugar
Want other items to add to your breakfast spread?
Cookies, Bars and Hot Turnovers