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French Toast Soufle Recipe

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This recipe for French Toast Soufle, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Di Carlo - Atlantic Ward
Added: Monday, March 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 croissants torn into pieces
8 oz. Cream Cheese (room temp.)
1/4 Pancake Syrup
10 large eggs
3 cups Half and Half
1 tsp. cinnamon
2 T chopped pecans
Powdered Sugar
Raspberries or Jam

Directions:
Directions:
1. Tear Croissants into 1/2 inch chunks. Spray 9x13 pan and put the croissants into pan.
2. With a mixer, combine cream cheese and syrup combine until blended. Spread over croissant.
3. In bowl, beat eggs and half and half. Pour over croissants. Sprinkle with cinnamon. Cover and chill at least 8 hours or no more than one day.
4. Bake uncovered at 350 degrees until richly browned and center barely jiggles when gently shaken (45-50 minutes)
5. About 5 minutes before it's finished baking, sprinkle pecans over top.
6. Serve with raspberries and/or jam and powdered sugar dusted over top.

 

 

 

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