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Recipe Collection

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Challah French Toast Soufflé

Challah French Toast Soufflé Related:   gluten-free option, low-fat, pareve or dairy, vegetarian

Prep time: 20 min

Cook time: 45 min

Yield: 6 servings

Healthy and brunch are two words that don’t often go together, but this make-ahead recipe is high in fiber with whole-grain challah, low in fat and full of cancer-fighting antioxidants and rich flavors. As an added bonus, if you keep kosher, you can make it pareve to serve with lean meats or for lactose-intolerant guests.


  • ½ cup coconut sugar (see here for more information on coconut sugar)
  • ½ cup water
  • 2 tablespoons coconut oil
  • 1 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups almond milk (see recipe below), or milk of choice
  • 4 large egg whites
  • 1 large egg
  • 1 cup fresh or frozen blueberries or berries of choice
  • 1 loaf whole-grain challah, sliced into thick pieces (use gluten-free challah if desired)


Oil an 8x13 baking dish. Combine coconut sugar, water and coconut oil in a small saucepan and heat over medium heat until the sugar has dissolved and the oil has melted. Meanwhile, beat together the cinnamon, vanilla, milk and all eggs in a large bowl. Add the berries, gently stirring to mix in. Pour the sugar mixture evenly into your baking dish. Place the challah slices on top of the sugar mixture. Pour the blueberry-egg-milk mixture evenly over the challah slices. Cover and refrigerate for at least 4 hours – overnight is even better! Preheat the oven to 350 degrees. Bake uncovered for 30-45 minutes, until golden brown. Serve immediately.

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