Cinnamon Raisin French Toast Souffle
Cinnamon Raisin Bread (cubed pieces, filling 9x13 pan ¾ full)
8 oz. cream cheese, softened
6 oz. butter, softened
¼ C maple syrup
Place cubed raisin bread in greased 9x13 pan. Mix cream cheese, butter and ¼ C maple syrup until smooth and drizzle over bread, leaving openings for egg mixture.
1 C half and half
2 C milk
½ maple syrup
Beat all ingredients together and pour over bread and sprinkle with cinnamon. Bake one hour or until center is stiff (eggs are thoroughly cooked).
Serve with buttered maple syrup – equal parts of butter and maple syrup well blended.
½ cup butter
1 cup brown sugar
¼ cup light corn syrup
Melt butter first in microwave. Add sugar and syrup and microwave in 20 second intervals until mixture blends thoroughly.
Well grease a 9 x 13 pan. Pour mixture into bottom of pan and immediately lay waffles on top.
1-1½ cups milk or ½ and ½
3 tbsp vanilla
2-3 tbsp cinnamon
Dash of clove
Whisk together above ingredients and pour over waffles. Bake at 350 degrees for 45-60 minutes.
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