This strata-inspired take on French toast gets extra flair from a brioche base, sweet cinnamon vanilla custard and individual servings for extra elegance.

Preparation

Heat oven to 350°F. 

Dice brioche into ¾-inch pieces. Place egg yolks, vanilla, cinnamon, cream, brown sugar and salt in a work bowl. Mix with a spatula to combine. Add half of the cut brioche and toss to combine. Let sit for 5 minutes—the brioche in the egg mixture will almost completely break down.

While the brioche is soaking, grease two 8-ounce ramekins or baking dishes with butter and then coat with granulated sugar.

In a work bowl, whip egg whites to stiff peaks. Fold remaining bread into egg mixture until evenly coated and then fold in the whipped egg whites ⅓ at a time.

Transfer soufflé mixture into the ramekins and bake for 15–20 minutes, until soufflé has risen and reaches an internal temperature of 150°F. (Soufflés will fall slightly when removed from oven.)

Soufflés can be served immediately either topped with powdered sugar, maple syrup and berries or turned out onto a dish by gently running a sharp knife around the edge.