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    You are in: Home / Recipes / Decadent French Toast Souffle Recipe
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    Decadent French Toast Souffle

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on June 19, 2007

      Yum! Yum! This is my kind of breakfast or brunch, either one...dessert even! I used a 9x13 pan and it worked out just fine. Thank you Alskann!!! I will try it again when I get some ramikens for single servings. Better yet, I think I will try it again before I get some ramekins. I can't imagine this any better than it already is by using them. Though it was fabulous warmed with syrup, Dh and I enjoyed it even more-so cold, for the next three days. Thank you so much Alskann for the KEEPER! Made during ZWT3 by a Floozie- Remembering Amy.

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    • on March 29, 2008

      This is wonderful! It has a nice balance of savory and sweet, and is not heavy at all. I cut the recipe in half and used an 8 x 8 pan, but cooked it for the full amount of time. I used lowfat cream cheese and egg substitute - it came out great. I just dusted the top with powdered sugar and served with fresh blueberries and strawberries on the side. Perfect! I will be making this one again. Thanks, Alskann!

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    • on March 23, 2008

      Oh My Word!! This is fantastic! an ooey gooey maple goodness in the middle of mapley, eggy cake. I'll need to triple this in the future to feed my crew to satisfaction. Everyone cleaned their plates in minutes and was hunting for more. It smelled so good coming out of the oven I forgot the pecan topping. It was great without it though. I was a little nervous about the crumbs in the bottom as I'm not a "soggy bread" fan, but I think the crumbs are just enough to give it some substance so it doesn't crumble into a heap of eggs. This is plenty sweet without the additional maple syrup and cooks up fine in a casserole dish. This is definitely going to become a regular in our Sunday morning rotation.

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    • on January 31, 2008

      At this point, I can't comment on the instructions or the timing for this recipe - my friend, Judy, served it for brunch last Sunday. Although my husband (Mr. Sweet Tooth) poured additional local maple syrup over his portion, I didn't think it was necessary. A slice of canteloupe, blueberry yogurt & some fresh blueberries on the side were quite refreshing. This decadent dish will definitely be prepared in my home in the near future - probably this Sunday! Thanx Alskann!

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    • on June 24, 2007

      This was an excellent recipe, very easy to make. We found the taste to improve as it cooled down a little. I cut the recipe in half as there are only two of us and it took 45 minutes to cook. I used light cream cheese and next time I think I will use fat free half and half. Would recommend it for a cold winter night supper

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    Nutritional Facts for Decadent French Toast Souffle

    Serving Size: 1 (247 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 582.3
     
    Calories from Fat 374
    64%
    Total Fat 41.6 g
    64%
    Saturated Fat 23.7 g
    118%
    Cholesterol 370.9 mg
    123%
    Sodium 484.1 mg
    20%
    Total Carbohydrate 38.7 g
    12%
    Dietary Fiber 0.7 g
    2%
    Sugars 22.3 g
    89%
    Protein 14.6 g
    29%

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