French Toast Soufflé

Submitted by: Susan Gottlieb, Judaic Studies


  1. - 1 pound challah
  2. - 12 large eggs
  3. - 4 ½ cups milk
  4. - 3 tablespoons granulated sugar
  5. - 1 ½ teaspoons vanilla extract
  6. - ½ teaspoon ground cinnamon
  7. - Butter
  8. - Maple syrup


Slice challah into 20 ½” slices. Pierce slices with fork. Arrange slices in generously buttered 9 x 13” flat baking dish in tow rows overlapping slices. In a large bowl, combine eggs, milk, sugar, vanilla and cinnamon. Beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over bread slices, making sure to cover all evenly with mixture. Spoon some of the mixture between slices. Dot the top with butter. Cover with foil and refrigerate overnight. Preheat oven to 350 degrees. Bake 40 minutes until puffed and lightly golden. Serve with maple syrup. To make larger pan, i.e. a rectangular chafing dish, use 16 large eggs, 6 cups milk and increase baking time.