Blueberry French Toast Soufflé

Blueberry French Toast Soufflé Recipe via Kiki & Co.

This recipe comes straight from my mother, and is one that I absolutely love. It’s a perfect make-ahead breakfast that’s easy enough, with an end result that is impressive and indulgent. Fresh blueberries and powdered sugar top it off, making it perfect for Sunday brunch, or anytime you’re feeling fancy.

Blueberry French Toast Soufflé


1 pint of fresh blueberries, washed & drained

1 French baguette cut into 1 inch slices

6 eggs

2 cups whole milk

3/4 cup of sugar

1/2 teaspoon salt

1 Tablespoon vanilla

1/4 cup of butter

Powdered Sugar


Butter a 9x13 casserole dish. Arrange bread in a single layer.

In a large bowl, with a hand mixer, beat the eggs, milk, sugar, salt and vanilla until well blended. Fold in blueberries and pour the egg mixture over the bread. Cover with foil and refrigerate overnight.

The next morning, uncover the bread and dot with butter. Bake at 350 until light brown and puffy, about 30 minutes.

Dust with powdered sugar and serve with warmed maple syrup.