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Petite French Toast Soufflé
makes 4 individual servings
1 small loaf of french bread, cut into 1-inch cubes (5 cups)
4 large eggs
1 cup of half and half
1/4 cup of maple syrup (plus more for serving)
1 teaspoon of vanilla
2 teaspoons of cinnamon
For Serving :
1/4 cup of powdered sugar
In a large bowl, whisk together eggs, half and half, maple syrup, vanilla and cinnamon. Add bread cubes and toss until all of the cubes are coated. Pour into individual ramekins or one souffle dish.
Cover and chill in the refrigerator for at least 1 hour and up to overnight. Bake at 375 degrees for 20-25 minutes (for individual ramekins), 30-35 for one larger souffle.
Serve warm with powdered sugar and maple syrup.