Petite French Toast Soufflé
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 Blackberry Patch Roasted Pecan Syrup (plus more for serving)
- 1 teaspoon of vanilla
- 2 teaspoons of cinnamon
For Serving:
- 1/4 cup of powdered sugar
- Blackberry Patch Roasted Pecan Syrup
In a large bowl, whisk together eggs, half and half, Blackberry Patch Roasted Pecan Syrup, vanilla and cinnamon. Add bread cubes and toss until all of the cubes are coated. Pour into individual ramekins or one soufflé 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 soufflé. Serve warm with powdered sugar and Blackberry Patch Roasted Pecan Syrup.
