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Coconut Crumble French Toast Soufflés


  • Author: Julie
  • Total Time: 50 mins
  • Yield: 12 1x

Description

Makes 12 individual Soufflés, serve this tropical brunch treat straight from the oven. Serve it with your brunch spread and watch how much everyone enjoys it!


Ingredients

Scale
  • 1 (16 ounce) loaf brioche (1012 slices), cut into ½ inch cubes
  • 3 eggs, beaten
  • 3/4 cup milk
  • 1/4 teaspoon salt
  • ½ tsp cinnamon
  • 4 Kiwifruits, (cut, scooped and chopped)

    Crumble:

  • 1 Tbsp softened butter
  • 1/2 cup shredded sweetened coconut
  • 2 Tbsp brown sugar
  • ½ cup rolled oats
  • 1 Tbsp flour
    Equipment:
  • Standard 12 cup muffin tin
  • Parchment paper (You will need 2/3 cup brown sugar and ¼ cup softened butter in total to line all of the parchment squares.)

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, add eggs, milk, salt and cinnamon together. Whisk until well combined.
  3. Cut the bread into small, half inch cubes.
  4. Add the bread to the bowl with the egg mixture. Stir to completely coat the bread. Let the bread sit in the eggs for 10 minutes to allow the bread to saturate. Use your hands to stir twice during this process.
  5. Cut parchment paper into 12 4”x4” squares. Spread softened butter over each square and Sprinkle brown sugar over the butter. Put one buttered parchment square into one of the muffin cups and spoon ¼ cup of the bread mixture into the muffin cup. Press the bread mixture down into the parchment-lined muffin cup (the weight of the bread should prevent the parchment paper from popping up). Repeat until all 12 cups are lined with the buttered parchment paper and filled with the bread mixture.
  6. Cut and scoop out your kiwifruit. Dice into ½ inch cubes. Disperse one diced kiwifruit among 3 muffin cups. Continue until all the cups are topped with diced kiwifruit.
  7. Make the crumble, add softened butter, shredded coconut, brown sugar, rolled oats, and flour in to a medium-sized bowl. Using your fingers, incorporate all of the dry ingredients with the butter. Top each muffin cup with about 1 tablespoon of the crumble, making sure the crumble topping is evenly distributed among the 12 muffin cups.
  8. Bake in preheated oven until beginning to firm and the edges turn golden brown (about 20 to 25 minutes). Remove the tray from the oven and let cool for 10 minutes. Remove the French toast soufflés from the muffin cups and put on a plate. Dust with powdered sugar before serving and serve with maple syrup.
    NOTES:
  9. *I used brioche bread although, regular sliced bread will work if it’s what you have on hand.
  10. *Store any leftover soufflés in a sealed container in the refrigerator for up to 2 days. Reheat before enjoying them again.
  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Cuisine: Brunch, dessert