Growing up, classic French Toast was my breakfast of choice. My Nan always obliged and not only did she make it for me but for the rest of her grandchildren. Her recipe was simple yet full of flavor. I decided to turn up the flavor and add a crunchy and crispy outer layer with panko! It browns beautifully with the butter and adds that extra sumptuousness that makes breakfast worth getting out of bed.Read More
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Having people over for brunch is about to get even more delicious! My Goat Cheese French Toast Soufflé is the perfect dish to make when you want to sip champagne with friends and do the least amount of cooking possible. It’s packed with sweet (honey), savory (goat cheese), & citrus (orange) flavors and has the most airy-light texture.
You can also pair this with freshly sliced strawberries topped with julienned basil leaves. After making this, you may never want to make traditional French toast again. Happy brunch-ing!
Ingredients (serves 6)
Challah bread – 8 slices ¾-inch thick
Eggs – 4, extra-large, PLUS 1 extra-large yolk
Half-n-half – 3 cups
Honey – 3 tablespoon, divided
Light Brown Sugar – 2 tablespoon
Orange Zest – 3 tablespoon
Orange Juice – 1 tablespoon
Vanilla – 1 tablespoon, pure extract
Cinnamon – 1 ½ teaspoon
Nutmeg – ¾ teaspoon
Sea Salt – ½ teaspoon
Goat Cheese – 5-ounces, crumbled
Butter – 3 tablespoons, unsalted
Preheat the oven to 350 degrees F.
Start by arranging the first layer of bread in a 9-inch square by 2-inch deep baking dish. Make sure to fill in any gaps with small pieces of bread.
Next, evenly distribute the goat cheese onto the first layer. Then, drizzle with 1 tablespoon of honey.
Arrange the remaining slices of bread on top of the goat cheese and honey. Make sure to fill in any gaps with small pieces of bread. Set aside.
In a large glass bowl, whisk together the eggs, half-n-half, vanilla, sugar, salt, nutmeg, cinnamon, orange juice, orange zest, and remaining 2 tablespoons of honey.
Pour the custard over the bread, gently pressing the bread down. You may need to move the bread from the around the edges slightly in order for the custard to seep down. Allow the mixture to set for 10 minutes.
Dot the top of the bread with butter.
Place the baking dish in a larger pan and add enough hot tap water to the larger pan to come halfway up the side of the baking dish. This is called a water bath (or bain marie) and is used when baking a custard to slow down the cooking process so the milk will not boil and curdle the eggs.
Cover the larger pan tightly with aluminum foil, tenting it so the foil doesn’t touch the bread. Make two slits in the foil to allow steam to escape.
Lastly, bake for 45 minutes. Then remove the aluminum foil, and bake for another 35 to 40 minutes. The bread with be puffed up and golden brown.