Daybreak recipe: Overnight French Toast Soufflé

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by STACY FAWCETT

WFAA contributor

Posted on November 16, 2013 at 8:49 AM

Updated Saturday, Nov 16 at 9:20 AM

Stacy Fawcett visited News 8 Daybreak Saturday to show us how to make a mouth-watering (and carb-loaded) delicious treat to get the holiday season started.


INGREDIENTS

  • 1 loaf cinnamon bread (I used Cinnabon brand, but you can use any cinnamon loaf; Great Harvest is great!)
  • 1 (8 oz.) block cream cheese
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 2 Tbsp. light Karo syrup
  • 6 eggs
  • 2 cups heavy cream
  • 2 Tbsp. cinnamon

DIRECTIONS

  1. Melt butter, brown sugar and corn syrup in sauce pan over medium heat until sugar is melted.
  2. Pour mixture into the bottom of a 9" x 13" pan.
  3. Cut bread into 1 inch squares.
  4. Cut cream cheese into small squares.
  5. Layer half of bread squares over brown sugar mixture in the 9" x 13" pan.
  6. Sprinkle a layer of cream cheese squares in the pan and top with remaining bread squares.
  7. Whisk eggs, cream and cinnamon in a bowl until beaten thoroughly. Pour over bread, making sure to cover all the bread (Press bread down if necessary).
  8. Cover and store in refrigerator overnight.
  9. Cook uncovered at 350 degrees F for 35-45 minutes or until brown and set. Sprinkle with a little powdered sugar if desired.

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