Our favorite make-ahead breakfast entrée.

Print Recipe

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