Lemon Soufflé French Toast

By Melissa Clark

Updated May 13, 2024

Lemon Soufflé French Toast
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
5 hours 20 minutes
Prep Time
5 minutes
Cook Time
1 hour 15 minutes, plus 4 hours’ soaking
Rating
4(205)
Comments
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Like a cross between bread pudding and a fancy soufflé, this golden, puffed French toast casserole makes for the most elegant of brunch dishes. Baking the challah slices before soaking gives a rich, toasty flavor and helps dry them out, allowing them to absorb maximum custard. Lemon zest and orange liqueur give this a deep citrus flavor that’s punctuated with nutmeg and a burnt sugar topping. Serve it on its own or with fruit on the side. And while this nicely sweetened breakfast doesn’t need any syrup or extra sugar, a squeeze of lemon adds just the right tang.

Featured in: 2 French Toast Recipes to Make Mother’s Day Brunch Unforgettable

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Ingredients

Yield:6 to 8 servings
  • 1(1-pound) challah loaf, cut into 1-inch-thick slices
  • ½cup/100 grams granulated sugar
  • 2lemons, zest finely grated
  • 6large eggs
  • 1½cups/355 grams whole milk
  • ½cup/120 grams heavy cream
  • 1tablespoon Grand Marnier or orange juice
  • 1teaspoon fine sea salt
  • ¼teaspoon grated nutmeg
  • 2tablespoons melted unsalted butter, for the pan
  • Lemon wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

379 calories; 17 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 12 grams protein; 450 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 375 degrees. Place challah slices in a rimmed baking pan and toast for 10 to 15 minutes until slices are golden brown (you don’t have to flip).

  2. Step 2

    Meanwhile, add the sugar and lemon zest to a large bowl. Use your fingers to rub the zest into the sugar to create a lemon sugar. Reserve 2 tablespoons for later.

  3. Step 3

    To the lemon sugar, add the eggs, whisking until well combined. Whisk in whole milk, heavy cream, Grand Marnier, salt and nutmeg, and whisk to combine.

  4. Step 4

    Pour custard mixture on top of the toasted bread, then flip slices to coat both sides. Let bread soak in the refrigerator for 4 hours or overnight. Flip the bread once more halfway through soaking (or about an hour before baking).

  5. Step 5

    Heat oven to 350 degrees. Butter a 2-quart casserole dish with the melted butter and sprinkle the bottom of the dish with half of the reserved lemon sugar. Arrange the soaked bread slices upright in the pan. Bake for 30 minutes, then sprinkle the remaining lemon sugar on top. Continue baking until French toast is puffed and golden on top, 20 to 30 minutes more. Serve with lemon wedges, for squeezing.

Ratings

4 out of 5
205 user ratings
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Comments

Julie

This was stunning. We changed it up quite a bit: used brioche instead of challah, 3 hours soaking time only (1.5 hours on each side), halved the sugar and used only one cup of milk because I felt it would be too liquidy otherwise. We also added vainilla extract and were generous with the orange juice. It turned out creamy, citrusy and perfect. It was perfectly sweet too, needing no extra syrup, I can’t imagine using the whole half cup of sugar

lupi

I am having difficulty picturing the 2 quqrt dish that would allow you to put the slices in upright. Cam you provide approximate dimensions?

Gina

Here is the link to the video https://youtu.be/bAvEgCxI314?si=AUs59dSWBGhttouQ

MSB

I thought there was too much liquid, the bread couldn't soak up all of it and was sopping in the pan. But it turned out well, a delicious variation on French toast. I used zest from two very large lemons, served with berries. Don't skimp on the butter, so the toast doesn't stick. 45 minutes total baking was enough to solidify and puff it up.

Marisol

I made my version of this recipe in a more traditional style. This is how I made half of the recipe minus the heavy cream. 4 thick slices of brioche cut in halves and toasted. I combined all of the ingredients in a shallw rectangular pan and soaked the slices in the mixture until it was almost completely absorbed. Then I cooked all of the slices on a buttered griddle. I served the hot slices topped with maple syrup and blueberries. This version has become a new favorite at our house!

Sarah

This was very good, although I would cut down the sugar when making it again as it was more dessert-sweet than breakfast-sweet to us. I put the toasted bread directly in the baking dish I was going to bake it in and poured the custard mixture over the top (there was no way I was fitting a rimmed baking sheet full of liquid in my fridge overnight). With a full overnight soak, I had no problem with the tops of the bread being dry.

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