Tuesday, February 18, 2014
Challah Breakfast Soufflé
This is based on the recipe that I use for baked french toast, which has significantly less sugar than the majority that I see elsewhere.
However, over the weekend when I made this substituting in Challah bread for my usual sourdough, it puffed up SO much that it resembled more of a soufflé and so, the change began!
You can make this in a regular pan, but you can also make it in ramekins and serve it in real soufflé style. I like the ramekins because it's so much easier to serve them in the bowl they were baked in, and they look so lovely!
Either way is delicious, however, and I really appreciate that this recipe is so reduced in sugar. I've seen some that have as much as 2 cups!
Slice up your challah into 1 inch slices and then divide in half. At this point, layer them in either a pyrex style pan OR into large ramekins.
I have made this with greased and ungreased pans and found no difference. It seems to be a messy cleanup no matter what, but when I do grease, I use coconut oil.
3/4 c. milk of choice (we use almond)
1 tbs. raw organic sugar (or honey, agave... sweetener of choice)
1/4 tsp. cinnamon
1/4 tsp. cardamom
Flip the pieces so that the ones which have been soaking all night are now on top. Slice 1-2 tbs of butter (we use Kerrygold) and place pats on top throughout. Heat oven to 350.
It's such an easy recipe and so delicious- perfect for a lazy Saturday brunch. Enjoy. All the best, and as always, thanks for reading!