French Toast Soufflés for 2

  

     French Toast Soufflé is something a little different for breakfast or brunch. I made it for two but, of course, you can double the recipe and make the soufflé for four if you prefer . . . or increase to serve six, or even eight.

     This recipe just happened to be a great way to use some of the leftover bread (which I made into crumbs and put in the freezer) from Mushroom Sandwiches.

French Toast Soufflé    Makes 2 (8 oz.) soufflés

2 oz. cream cheese, room temperature

2 eggs

½ cup vanilla almond milk

2 tablespoons maple syrup

1 ½ cups bread crumbs (about 2 or 3 slices)

2 tablespoons sliced almonds

For serving, if desired: powdered sugar and extra maple syrup

1. Preheat oven to 350°.
2. In the bowl of a mixer, whisk cream cheese until smooth.
3. Add eggs, one at a time, whisking after each addition.
   
4. Stir in milk and maple syrup until mixture is well blended.
5. Divide bread crumbs among 2 greased 8-oz. ramekins or custard cups.
   
6. Pour egg mixture equally over bread crumbs.
7. Place ramekins on baking sheet and bake in center of oven for about 30 minutes or until they puff and a knife inserted in the center comes out clean, adding almonds slices about the last 10 minutes of baking.

   

   After 20 minutes I added the almonds to the partially puffed soufflés. 

   

   During the final 10 minutes of baking, soufflés finish puffing. 
8. Serve with a sprinkle of powdered sugar and a drizzle of maple syrup, if desired.

Recipe without photos . . .

French Toast Soufflé    Makes 2 (8 oz.) soufflés

2 oz. cream cheese, room temperature

2 eggs

½ cup vanilla almond milk

2 tablespoons maple syrup

1 ½ cups bread crumbs (about 2 or 3 slices)

2 tablespoons sliced almonds

For serving, if desired: powdered sugar and extra maple syrup

1. Preheat oven to 350°.
2. In the bowl of a mixer, whisk cream cheese until smooth.
3. Add eggs, one at a time, whisking after each addition.
4. Stir in milk and maple syrup until mixture is well blended.
5. Divide bread crumbs among 2 greased 8-oz. ramekins or custard cups.
6. Pour egg mixture equally over bread crumbs.
7. Place ramekins on baking sheet and bake in center of oven for about 30 minutes or until they puff and a knife inserted in the center comes out clean, adding almonds slices about the last 10 minutes of baking.
8. Serve with a sprinkle of powdered sugar and a drizzle of maple syrup, if desired.