Sometimes you discover a recipe that becomes an instant family favorite. This Overnight French Toast Soufflé is one of those recipes: easy to prepare the night before and impressive on the table the next morning.
Imagine bringing this warm, just-from-the-oven casserole to a weekend brunch, a holiday breakfast, or even to the office — it travels well and always gets asked for again. The texture is light and custardy, and the flavor is rich from cream cheese and pure maple syrup.
What you’ll need to make your Overnight French Toast Soufflé
- Hearty white bread – Cut into 1-inch cubes. Day-old bread or a dense peasant loaf works especially well.
- Butter or cooking spray – For greasing the baking dish.
- Cream cheese – At room temperature. It adds richness and a subtle tang. You can substitute Neufchâtel for a lighter option.
- Eggs – Large eggs, added one at a time for a smooth custard.
- Milk – Reduced-fat (2%) or whole milk will both work.
- Half-and-half – Adds silkiness and extra richness to the custard.
- Pure maple syrup – I recommend pure maple syrup for its natural flavor and superior taste.
- Pure vanilla extract – Use real vanilla for the best aroma and depth of flavor.
- Confectioners’ (powdered) sugar – For dusting before serving.
I love how everything can be assembled the night before. It’s a quick, hands-off process: place the baking dish in the refrigerator and forget it until morning. The next day, bake it while you prepare sides like bacon or a fruit salad.
Preparation overview
- Cut the bread into 1-inch cubes and arrange them in a 13 x 9-inch baking dish greased with softened butter or cooking spray. If you’re using a metal pan, lining it with parchment before greasing makes removal easier.
- Beat room-temperature cream cheese at medium speed until smooth. Add the eggs one at a time, mixing well after each addition.
- Stir in the milk, half-and-half, 1/2 cup maple syrup, and vanilla. Mix until the custard is smooth and well combined.
- Pour the cream cheese custard evenly over the bread cubes, cover the dish, and refrigerate overnight (about 8 hours).
Next morning
- Remove the baking dish from the refrigerator and let it sit on the counter for about 30 minutes so it comes closer to room temperature. You’ll notice most of the custard has been absorbed by the bread cubes.
- Preheat the oven to 375°F (190°C).
- Bake the soufflé at 375°F for about 50 minutes, or until set in the center and lightly golden on top.
- Dust with confectioners’ sugar and serve with additional maple syrup.
Overnight French Toast Soufflé
Adapted from Cooking Light — a make-ahead casserole that elevates classic French toast into a crowd-pleasing brunch dish.
Details
- Prep time: 20 minutes
- Resting time in refrigerator: about 8 hours
- Cook time: 50 minutes
- Total time: roughly 9 hours 10 minutes including chilling
- Servings: 12
- Author: Rosemary Stelmach
Ingredients
- 10 cups hearty white bread, 1-inch cubes (about 16 ounces)
- Softened butter or cooking spray for the pan
- 8 ounces cream cheese, at room temperature
- 8 large eggs
- 1 1/2 cups 2% reduced-fat milk (or whole milk)
- 2/3 cup half-and-half
- 1/2 cup pure maple syrup (for the custard)
- 1 teaspoon pure vanilla extract
- 2 tablespoons confectioners’ sugar, for serving
- 3/4 cup pure maple syrup, for serving
Instructions
- Place the bread cubes in a greased 13 x 9-inch baking dish.
- Beat the cream cheese at medium speed with a hand mixer until smooth. Add the eggs one at a time, mixing well after each addition.
- Add the milk, half-and-half, 1/2 cup maple syrup and the vanilla. Mix until the custard is smooth.
- Pour the custard evenly over the bread cubes. Cover and refrigerate overnight.
- The next morning, preheat the oven to 375°F.
- Remove the dish from the refrigerator and let it stand at room temperature for 30 minutes. Bake at 375°F for about 50 minutes, or until set in the center.
- Sprinkle with confectioners’ sugar and serve with additional pure maple syrup.
Tip: The original version used a lower-fat cream cheese, but using regular full-fat cream cheese gives a richer result. Either version works well; choose according to your preference.
While the soufflé bakes, prepare breakfast sausage, crispy bacon, or a fresh fruit salad to round out the meal. Serve with good-quality maple syrup and extra confectioners’ sugar for guests who enjoy a sweeter touch.
Disclosure: Some images or product references on the original source may have been affiliate links. This rewrite includes no external links.
More brunch inspiration
Try pairing this soufflé with other easy brunch ideas for a memorable morning spread: mini breakfast pizzas, apple-filled ebelskivers (Danish pancakes), or overnight cinnamon rolls with chai frosting. These dishes complement the soufflé and make a festive, satisfying brunch for family and friends.
