French Toast Soufflé

Ingredients

Soufflé

• 4 large or 5 medium croissants, baked
• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup maple syrup, divided
• 10 eggs
• 3 cups Half-and-Half
• 1 teaspoon ground cinnamon
• Confectioners' sugar
• Chopped pecans (if desired)

Topping

• 1/2 cup butter
• 1/2 cup maple syrup

Instructions

Soufflé

1. Using your hands, coarsely rip croissants into 1-inch pieces. Distribute the pieces evenly in a greased 13 x 9-inch casserole dish.
2. Combine cream cheese, butter and 1/4 cup maple syrup. Spread the mixture evenly over the chopped croissants.
3. In a large bowl, beat the eggs, 1/2 cup maple syrup and Half-and-Half. Pour this over the croissants and cream cheese mixture in pan. Sprinkle with cinnamon. Cover and refrigerate overnight.
4. The next morning, remove the pan from the refrigerator.
5. Heat the oven to 350 degrees F. Uncover and bake for 45 to 50 minutes, or until puffed and golden.

Topping

1. Heat 1/2 cup butter and 1/2 cup maple syrup in a small saucepan. Pour over the warm soufflé as it is being served.
2. Sprinkle with confectioners' sugar and chopped pecans, if being used.