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(160)
Notes
Read community notes

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
160 user ratings
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Cooking Notes

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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

Christine RC

I made this exactly per recipe. While the lemon zest was a great addition, I found this to be too sweet for my taste. I served it with fresh raspberries/blueberries and was again underwhelmed. Perhaps adding maple syrup? But again would make it uber sweet. Best addition I quickly tried was a good quality cherry jam (French )that went beautifully with this recipe, enjoying it more when I had a bit of each with each bite.

Monica D.

Made on Mother's Day. Was delicious. Made 1/2 recipe as there are only 2 of us. Soaked overnight. I used a tall (2.5 qt) Corning Ware baking dish, so the slices fit. Was able to "mostly" get the bread to stand up. I put it directly from fridge to oven @350deg. convection. Butter (or spray oil) well, I didn't butter the sides and the toast got baked on, so it was a chore to get some of it out. It looked messy on the plate, but the flavor was very yummy. Plan to make again.

Erica Jacobs

I have looked everywhere for the video. Can someone post a photo of the “headnote” that links to the video? What keeps vertical slices from tipping over?

Gina

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

Jenine

If I use a 3 Qt deep stoneware pan will this still work? I don't have a smaller one.

Tarn

Excellent. Made with 1.5 lb challah so adjusted recipe 1.5x. Toasted bread (on rack & flipped halfway through despite instructions) in 330 deg convection oven. Soaked overnight, flipped bread again in morn and let warm on counter 1hr. 1.5 lbs of challah fit well in 9x9x2 pan. Baked at 330 convection, 10 min uncovered, 25 min covered w foil, uncovered & sprinkled with lemon sugar, then 25 more minutes. Served w lemon syrup (juice of 3 juicy lemons & 5/8 cup sugar simmered 6 min).

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?

tREXgirl

Made as directed except I used the brioche loaf of bread from TJ's. It was amazing! We all loved it. Made it with a simple berry salad with mint and candied bacon. That plus some mimosas made such a special Mom's Day brunch. Will say that the overnight soak made it hard to make the slices stand up, but even slumpy, it was delicious!!

Kathleen

I must’ve done something terribly wrong because mine turned out….not so great. I tried “layering” the extremely soggy bread slices in a casserole dish as directed & all the bread underneath the top overlapping slices were soggy, gummy, grainy & awful. The bottom was almost burnt but still edible & that was kinda good. Not a keeper for me in the least, and I love bread pudding and soufflés.

Diana

Made this today for Mother’s Day and served it with blueberries and a simple lemon syrup.

Anne M

This is exquisite. Perfect balance of velvety richness, just enough sweetness and hint of tang. Used the “my favorite challah” recipe from Noam Nathan for the challah. This is my new go to brunch recipe.

Anne M

Oops! My Favorite Challah recipe from JOAN Nathan. Sorry Joan!

ChrisA

My husband made this for us for Mother’s Day and it was incredible. Definitely flip the bread (or keep an eye on it) when toasting. He used almond milk and plain lactose-free yogurt because I can’t do dairy and it came out great.

Hillary

We halved the recipe and loved the lemon flavors that really shine. Doesn't need anything added. Lovely brunch recipe for a group.

Elena

Made exactly as instructed, and it was delicious and so easy to prepare! The lemon flavor was just right. Will definitely be making this again.

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