Mother's Day: Cherry French Toast Souffle

Cherry French Toast Soufflé

For a Mother’s Day brunch, or better yet breakfast-in-bed, or the graduation celebration coming up, this decadent French toast recipe serves a large group and is versatile. While baking, the toast mixture puffs up like a soufflé making an impressive presentation with all that gooey cherry filling. You can experiment using your favorite pie filling such as apple, peach, or blueberry. Also, this recipe can be cut in half easily to serve a smaller group.

20 slices French baguette, 1 inch thick

21 ounces can cherry pie filling

7 eggs, beaten

2 cups milk

2 teaspoons vanilla

½ teaspoon cinnamon

¼ teaspoon nutmeg

Topping:

1 cup brown sugar

½ cup cold butter, cubed

1 cup chopped walnuts

2 tablespoons corn syrup

In a prepared 13 x 9 baking pan, layer the first 10 slices of the baguette.  Pour the pie filling on top of the slices.  Arrange the remaining slices on top of the filling.  In a large mixing bowl, whisk together the eggs, milk, vanilla, cinnamon and nutmeg.  Pour the egg mixture over the bread.  Refrigerate over night.  For the topping, combine the brown sugar and cubed butter with a pastry blender, or a fork, or your fingers to blend. Add in the nuts and corn syrup and stir till blended.  The next morning remove the soufflé from the refrigerator and spread the topping to cover.  Bake uncovered at 350 for 35 – 40 minutes.  Serves 10 - 12.

Tip:  It is easier to slice a baguette after it is frozen.  I cut the baguettes into thirds, place the thirds in a freezer bag, and freeze it. Slice the baguette while frozen and it will hold its shape much better.