"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

French Toast Soufle Recipe

  Tried it? Rate this Recipe:


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.

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


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

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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!