Petite French Toast Soufflé – Guest Post by Jenny Steffens

Jenny Steffens Hobick, a home entertaining and lifestyle blogger, makes entertaining accessible and enjoyable.  From table settings to recipes, her creative tips and resourceful methods inspire her readers to make Everyday Occasions special whether it be a family style feast, elegant cocktail party or intimate dinner for two.  Jenny believes that entertaining is best when done often with an effortless and easy style.  Visit her blog at 
Brunch is one of my favorite parties to host.  In the morning, everyone is relaxed and casual- my style of “entertaining.”  Oh, and you have an excuse to serve cocktails at 10 a.m.!  As a caterer and event designer, I planned many brunches for baby showers, corporate meetings and send-off brunches for the day-after a wedding.  To survive these early morning events, I would design menus around recipes that could be made the night before because I quickly got tired of staying up late to make time consuming muffins and cinnamon rolls from scratch.
Almost out of necessity, I came up with this very simple recipe that takes 10 minutes to put together, can be made the day before, baked in the morning and is beautiful to serve.  Did I mention how good they are?!  The bread soaked in the vanilla, cinnamon and maple syrup custard puffs up to create a light and fluffy souffle that is toasted on top, dusted with powdered sugar… do I need to go on?

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
maple syrup

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.

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