Decadent French Toast Souffle
Source of Recipe
Doris Beckert
List of Ingredients
1/2 lb croissants - (2 or 3)
1/2 cup butter or margarine - (1/4 lb) room temperature
2 pkt cream cheese - (3 oz ea) room temperature
1 1/4 cup maple syrup
10 lrg eggs
3 cup half-and-half (light cream)
1 tsp ground cinnamon
2 tbl chopped pecans
Powdered sugar for dusting
Raspberries rinsed, drained Recipe
Tear croissants into 1/2-inch chunks. Whirl in a food processor until coarsely chopped, or chop with a knife. Butter 8 souffle dishes (1- to 1 1/4-cup size) and fill equally with croissant pieces.
In a food processor, combine cream cheese, 1/2 cup butter, and 1/4 cup maple syrup; whirl until blended. (Or, in a bowl, beat with a mixer until smoothly blended.) Drop equal portions into each souffle dish.In a bowl, beat eggs to blend with 1/2 cup maple syrup and the half-and-half. Pour equally into each souffle dish. Sprinkle with cinnamon. Cover and chill at least 8 hours or up to 1 day. Set dishes slightly apart in a 10- by 15-inch pan.
Bake, uncovered, in a 350 degree oven until pudding-souffles are richly browned and centers barely jiggle when gently shaken, 45 to 50 minutes. About 5 minutes before pudding-souffles finish baking, in a 1- to 1 1/2-quart pan over medium-high heat, frequently stir remaining 1/2 cup maple syrup until hot. Sprinkle pudding-souffles with pecans, dust with powdered sugar, garnish with berries or flowers, and add hot syrup to taste. This recipe yields 8 servings.
Ok to assemble this puffy bread pudding the night before. If you don't have 8 souffle dishes, assemble ingredients in a shallow 2 1/2- to 3-quart baking dish; bake 5 to 15 minutes longer.
|
|
member logon
