Ingredients and Weight:
- 1 large brioche loaf (1.5 pounds)
- 1 cup whole milk
- 1/2 cup heavy cream
- 4 large eggs
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Unsalted butter for greasing the dish
- Powdered sugar for dusting
Preparation Time: 30 minutes
Cooking Time: 40-45 minutes
Difficulty Level: 3 out of 5
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Butter a 9x13 inch baking dish.
- Cut the brioche into 1-inch cubes and place in a large bowl.
- In a separate bowl, whisk together the milk, cream, eggs, maple syrup, vanilla, cinnamon, and nutmeg.
- Pour the wet ingredients over the bread cubes and let soak for 15 minutes.
- Transfer the soaked bread mixture to the prepared baking dish and bake for 40-45 minutes, or until golden brown and puffed up.
- Dust with powdered sugar before serving.
Nutritional Information:
- Calories: 220 per serving
- Fat: 10 grams
- Carbohydrates: 25 grams
- Protein: 8 grams
Dish Characteristics:
- Light and fluffy
- Rich and flavorful
- Perfect for a special occasion or weekend brunch
User Comments:
- "This soufflé was absolutely delicious! The brioche was perfectly cooked and the custard was rich and creamy."
- "I love the hint of cinnamon and nutmeg. It really gave it a classic French toast flavor."
- "I'm not usually a fan of French toast, but this soufflé was a game-changer. It was so light and fluffy, I couldn't get enough."
- "Perfect for a crowd! Everyone at my brunch party raved about this dish."
- "I used half whole wheat brioche and half white brioche, and it turned out just as good."
Special Precautions and Tips:
- Do not overmix the batter once the wet ingredients have been added to the bread cubes.
- Let the soufflé rest for a few minutes before serving to allow it to settle.
- Serve with fresh fruit or whipped cream for an extra special touch.
