"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Decadent French Toast Soufflé Recipe

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This recipe for Decadent French Toast Soufflé, by , is from Trickey Pond Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kathy Schew


For the Soufflé:
4 large or 5 medium croissants, baked
8 oz cream cheese, softened
1/2 cup butter, softened
3/4 cup maple syrup, divided
10 eggs
3 cups half-and-half
1 tsp ground cinnamon
powdered sugar
chopped pecans (optional)

For the Topping:
1/2 cup butter
1/2 cup maple syrup

Using your hands, coarsely rip croissants into 1-inch pieces. Distribute the pieces evenly in a greased 13 x 9 casserole dish. Combine cream cheese, butter, and 1/4 cup maple syrup. Spread the mixture evenly over the chopped croissants.

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.

The next morning, remove the pan from the refrigerator. Preheat the oven to 350 degrees. Uncover and bake 45 to 50 minutes or until puffed and golden.

For the topping, 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.

Sprinkle with powdered sugar and chopped pecans, if you like.

Personal Notes:
Personal Notes:
"Decadent" doesn't begin to describe this confection. It's ooey, gooey, and absolutely guaranteed to satisfy anyone's sweet tooth.




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