French Toast Caramel Individual Souffles

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.

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French Toast Caramel Individual Souffles
SERVINGS
6ramekins
CHANGE SERVING SIZE
ramekins
COOK TIME
40minutes
PREP TIME
READY IN
overnight

Ingredients

Instructions

  1. In a small saucepan, combine butter, brown sugar, and syrup and simmer until the mixture thickens.
  2. In a medium bowl, whisk together eggs, milk cinnamon, and salt.
  3. Pour the brown sugar mixture into the buttered ramekins.
  4. Evenly distribute the bread cubes over the brown sugar mixture.
  5. Pour the egg mixture over the bread, evenly coating it. Cover and refrigerate overnight.
  6. In the morning, bring ramekins to room temperature.
  7. Preheat oven to 350 degrees F.
  8. Bake the souffles for about 25 minutes.
  9. 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.

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