• Champagne Brunch

    August 22, 2008

    What better way to celebrate a day off?! Our champagne brunch was wonderful— cheerful, laid-back, and delicious!
    We started off brunch with mimosas…

    Brunch table, set and ready to go…
    For brunch, I made a French Toast Souffle, which sounds pretty fancy, but the recipe is actually very easy to make. The French toast was moist, fluffy, and slightly sweet. It was also SUPER filling! I served myself a smallish serving and had some trouble finishing it– I fought through and conquered it though! 🙂
    French Toast Souffle
    Recipe from One Food Guy
    1 large loaf of challah – sliced 1-inch thick
    Butter or butter substitute – spread over both sides of the dry sliced bread
    8 large eggs
    2 tablespoons sugar
    2 teaspoons Madagascar vanilla
    3 cups low fat milk (Lactaid, plain soy milk or hemp milk okay)
    1/8 teaspoon freshly grated nutmeg

    Crack the eggs into a bowl and beat together with sugar, vanilla, milk and nutmeg. Spray a 9×12 baking dish with non-stick spray and arrange the buttered challah in the dish. Pour the egg mixture over the bread, cover, and refrigerate over night.

    Next day, preheat the oven to 325 degrees.Take the baking dish out of the fridge and uncover. Carefully flip the pieces of bread trying not to break them. You want both sides of the bread to soak up the eggy goodness. Bake for 45 minutes or until browned and puffy. Serve with your favorite toppings like powdered confectioners sugar and maple syrup. Fresh berries compliment the sweet French toast very well. I like mine with fresh raspberries and blackberries.

    Here’s the French Toast Souffle piping hot right out of the oven… this dish made our apartment smell so incredibly amazing! I wanted to dive right into it as soon as it finished cooking!

    My serving with fresh raspberries and maple syrup…
    Prior to brunch, I drank an iced coffee with soy milk and ate a bowl of Stonyfield yogurt with peach slices, and half of a Maple Almond Crunch Granola Plank. (Sorry no photo. I was feeling lazy.)
    KERF blog dinner tonight! Super excited! Can’t wait to meet some Beantown readers! Be back later with a full report!
    Pin It

    { 13 comments… read them below or add one }

    Melissa August 22, 2008 at 1:21 pm

    so gorgeous! I thought you were in a restaurant at first. Have fun at dinner, but how could you not?


    VeggieGirl August 22, 2008 at 1:28 pm

    What a SPECTACULAR brunch meal!! Love it!!

    Ahh, enjoy the KERF blog dinner!! Exciting!! :0)


    sloank August 22, 2008 at 1:43 pm

    i love your champagne glasses!! so pretty! brunch looks delicious!


    Danielle August 22, 2008 at 3:05 pm

    Brunch looks incredible… have a fabulous time at the KERF dinner! I’m so jealous 😉 can’t wait for the re-cap!


    twinksy August 22, 2008 at 3:37 pm

    Wow that looks FAB!
    Hey come to my website and help me pick dinner at a great restaurant tonight…


    dinner at:



    Caitlin August 22, 2008 at 6:39 pm

    HAVE FUN AT THE KERF DINNER! wish i could be there!

    love the mimosas!


    Rose August 22, 2008 at 7:23 pm

    I can’t get over how great those champagne glasses look! What a great brunch.


    Ryane August 24, 2008 at 6:49 pm

    The french toast looks fabulous!
    I make something very similar most sunday mornings… I highly recommend adding a splash of grand marnier for soaking!! ; )


    FinnFPM February 28, 2010 at 2:26 pm

    Baked french toast is certainly delicious, but a souffle this sure as hell is not.


    Emily February 28, 2010 at 2:46 pm

    Wow! I can’t wait to try that recipe, it looks so different from any of the french toast I’ve made that I know it will be a hit!


    Hillary [Nutrition Nut on the Run] February 28, 2010 at 2:54 pm

    Very pretty placemats. I certainly want to try making French Toast Souffle sometime. Enjoy your day off and KERF dinner!


    Scott May 17, 2010 at 10:37 am

    I’m glad the french toast SOUFFLE is such a hit at your brunches, it is at mine as well! I love how light, fluffy and airy the challah gets when it bakes up. So good! Soaking over night is definitely a key step.


    Suzanne Holt July 26, 2012 at 1:38 pm

    We always make French Toast at our house– it’s a favorite. But normally we just use whole wheat bread, and don’t add anything fancy. This sounds amazing, and now I know we have to try it. My kids are never going to want the regular kind again. I can’t wait to try it! Thanks for the recipe!


    Leave a Comment

    { 3 trackbacks }

    Previous post:

    Next post: