French Toast Souffle

French Toast Souffle


"This is a scrumptious casserole of bread, cream cheese, eggs, and milk. Tastes just like regular French toast but it's made the night before and baked in the oven. This is not really sweet so you might like more maple syrup with it."


9 h 20 m servings 241 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place bread cubes in a lightly greased 9x13 inch baking pan.
  2. In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, and refrigerate overnight.
  3. The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  4. Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 349 Ratings


Try this; it's much easier and includes butter--which will add flavor and depth to this recipe: In a SMALL bowl, stir 4 OZ of softened cream cheese, 1/2 stick butter, and 1/4 c syrup. Then simp...

Let me just start by saying that I know zip about cooking and/or eggs. I went to the store to buy eggs for this thing, and figured, hey I'll just get the jumbo size (the idea being that bigger i...

Delicious for brunch! My kids don't want regular french toast anymore. To avoid sogginess, I bake it (covered) for 30 minutes and then remove the cover and bake 15 minutes more. Yum!

This recipe is so amazing. We made it today for my son's second birthday and it turned out wonderfully. I started the dish out with a thick french bread and then I coated the bread in sugar and ...

I have made this several times adding cinnamon, nutmeg, brown sugar and pecans to the bread before pouring the milk mixture over top. To help with the sogginess, stir well and then stir again a...

Great! I used a loaf of day-old sourdough (day-old bread is really cheap from the bakery section of my local grocery store). I really liked the sourdough taste and texture with this dish. It ...

I modified the recipe slightly and it came out perfect! I bought a loaf of THICK cinnamon swirl bread (they sell it at Costco), which I think was key. I reduced the eggs to 5 and also added 2/...

I have been making this for the last 2 Christmas brunches. My extended family demands it :-) I have started making it with 6 eggs and keep it in the oven a tad bit longer because we like it le...

Meh. Made exactly to spec, and wasn't too impressed. Bottom was more of a bread pudding than a french toast. Top was better, but not that impressive. Won't make again.