Today was another beautiful snowy day. I love the snow. I also love the smell of something cinnamon baking, especially on a snowy day. And I have an affinity for small ramekin-sized servings of breakfast, dessert, or whatever. So today I thought it would be fun to try out an individual french toast souffle. It was so easy! Perfect to serve to friends or family on a wintry morning.
CHANGE SERVING SIZEramekins
- 1/2 loaf day old french bread cut into 1-inch cubes
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 3 eggs
- 1 cup milk
- 2 tsp cinnamon
- 1 pinch salt
- In a small saucepan, combine butter, brown sugar, and syrup and simmer until the mixture thickens.
- In a medium bowl, whisk together eggs, milk cinnamon, and salt.
- Pour the brown sugar mixture into the buttered ramekins.
- Evenly distribute the bread cubes over the brown sugar mixture.
- Pour the egg mixture over the bread, evenly coating it. Cover and refrigerate overnight.
- In the morning, bring ramekins to room temperature.
- Preheat oven to 350 degrees F.
- Bake the souffles for about 25 minutes.
- Then increase heat to 375 degrees F and bake another 15 minutes more. Remove from oven.
Can be eaten right from the ramekin with additional syrup or inverted onto a plate with a drizzle of syrup and your own choice of toppings.