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Caramel Souffle French Toast

Caramel Souffle French Toast

Product Code: R0034

Our favorite make-ahead breakfast entrée.

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INGREDIENTS

1 stick unsalted butter
1 cup light brown sugar
2 tablespoons corn syrup
8 slices firm white bread (crusts removed)
5 eggs
1 1/2 cups half and half
1 teaspoon LorAnn Madagascar Vanilla Extract or Vanilla Bean Paste
1/2 teaspoon salt
1/8 teaspoon LorAnn Orange Brandy super strength flavor

DIRECTIONS

  1. Melt butter, brown sugar and corn syrup in a saucepan over medium heat; stirring until smooth. Pour into a 9" x 13" baking dish. 
  2. Arrange bread slices in a single layer over sugar mixture. 
  3. In a medium bowl, whisk together remaining ingredients until well combined and pour over bread. Cover and refrigerate at least 9 hours or overnight. 
  4. When ready to bake, bring soufflé to room temperature and bake in a preheated 350ºF oven for 35 - 40 minutes or until puffed and golden brown. 
Serve immediately. Serves 4 - 6

Caramel Souffle French Toast


Caramel Souffle French Toast
By
An excellent make ahead of time breakfast dish flavored with LorAnn's Madagascar Vanilla Bean Paste and Orange Brandy Super Strength flavoring.
Ingredients
  • 1 stick unsalted butter
  • 1 cup light brown sugar
  • 2 tablespoons corn syrup
  • 8 slices firm white bread (crusts removed)
  • 5 eggs
  • 1 1/2 cups half and half
  • 1 teaspoon LorAnn Madagascar Vanilla Extract or Vanilla Bean Paste
  • 1/2 teaspoon salt
  • 1/8 teaspoon LorAnn Orange Brandy super strength flavor
1. Melt butter, brown sugar and corn syrup in a saucepan over medium heat; stirring until smooth. Pour into a 9" x 13" baking dish.2. Arrange bread slices in a single layer over sugar mixture.3. In a medium bowl, whisk together remaining ingredients until well combined and pour over bread. Cover and refrigerate at least 9 hours or overnight.4. When ready to bake, bring soufflé to room temperature and bake in a preheated 350ºF oven for 35 - 40 minutes or until puffed and golden brown.
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