Ingredients
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2 large Pink Grapefruits
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8 oz [230 g] Cream Cheese
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8 large Egg
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1½ cups [360 g] Milk
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2/3 cup [160 ml] Half-and-Half
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2/3 cup [160 ml] pure Maple Syrup
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Seeds of 2 Vanilla Bean
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½ tsp Salt
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1 large Baguette
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Confectioners’ Sugar
Directions
Steps
|
1
Done
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The day before you plan to make the French toast, grate the zest of the grapefruits, making sure not to get any of the bitter white pith, and set aside. Separate the grapefruits into segments and store in a covered bowl in the fridge. |
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2
Done
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In the bowl of a stand mixer fitted with the paddle attachment on medium speed (or in a large bowl, using a handheld mixer), beat the cream cheese until smooth. Add the eggs, one at a time, mixing well after each addition and scraping down the bowl as needed. Add the milk, half-and-half, maple syrup, vanilla bean seeds, salt, and the reserved grapefruit zest. Mix until well combined. With the mixer off, add the bread cubes and stir with a wooden spoon to coat them completely in the custard. |
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3
Done
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Butter a 1½- to 2-qt [1.4- to 2-L] soufflé dish, and pour the bread mixture into the dish. You might have some custard left over; just fill the dish to the top, and discard any leftover liquid. Alternatively, you can bake this in a buttered 9 by 13 in [23 by 33 cm] baking dish. Cover the dish with plastic wrap and refrigerate for at least 8 hours before baking. |
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4
Done
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When you’re ready to bake, remove the dish from the fridge and let it sit on the counter for 30 minutes. Meanwhile, preheat the oven to 350°F [180°C]. Bake the soufflé until set in the center, 45 to 50 minutes. Dust generously with confectioners’ sugar and serve with warm maple syrup and the reserved grapefruit segments. |
