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Breakfast Souffle Recipe

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This recipe for Breakfast Souffle is from Johns Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

Day old French bread
8 eggs
1 cup sour cream
1 cup heavy cream
1 cup milk
¼ cup maple syrup
1 tsp vanilla
½ tsp cinnamon
¼ tsp nutmeg
pinch of salt
Honey butter (this is the secret ingredient to be used as a topping)
Syrup
Directions:
Directions:
Cut bread into 1 in cubes. Place bread cubes in a 9x13 pan coated with baking spray. Combine sour cream, heavy cream and milk. Add eggs, 1 at a time. Mix well. Add maple syrup, vanilla, cinnamon, nutmeg and salt. Mix well until well blended. Pour mixture over bread; cover and refrigerate overnight. Bake 350 for 30-45 min or until eggs are fully cooked. The secret ingredient is to top with honey butter and syrup of your choice: maple, berry, Maglebys, etc. So delicious!! Especially with the melted honey butter on top.

 

 

 

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