Recipe

Decadent French Toast Soufflé Recipe

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Ingredients

Raspberries or edible flowers, such as rose petals or nasturtiums, rinsed & drained
3 c half-and-half (light cream)
2 tbsps sliced pecans
10 large eggs
1 tsp ground cinnamon
1/2 lb croissants (2 or 3)
About 1/2 c (1/4 lb.) butter or margarine, at about room temp
Powdered sugar
2 packages (3 oz. each) cream cheese, at about room temp
1 1/4 c maple syrup

Directions

Step #1 Tear croissants into 1/2-inch chunks.
Step #2 Whirl in a food processor/blender until coarsely sliced, or chop with a knife.
Step #3 Butter 8 soufflé dishes (1- to 1 1/4-c size) & fill equally with croissant pieces.
Step #4 In a food processor/blender, 1/2 c butter, mix cream cheese, & 1/4 c maple syrup; whirl until mixed.
Step #5 (Or, in a bowl, beat with a mixer until smoothly mixed.
Step #6 ) Drop equal portions into each soufflé dish.
Step #7 In a bowl, beat eggs to mix with 1/2 c maple syrup & the half-and-half.
Step #8 Pour equally into each soufflé dish.
Step #9 Sprinkle top with cinnamon.
Step #10 Cover up & chill at least 8 hrs or up to 1 day.
Step #11 Set dishes slightly apart in a 10- by 15-inch pan.
Step #12 Bake, uncovered, in a 350° oven until pudding-soufflés are richly browned & centers barely jiggle when carefully shaken, 45 to 50 mins.
Step #13 About 5 mins before pudding-soufflés finish baking, in a 1- to 1 1/2-quart pan over medium-high heat, frequently stir remaining 1/2 c maple syrup until hot.
Step #14 Sprinkle top pudding-soufflés with pecans, dust with powdered sugar, garnish with berries or flowers, & add hot syrup to taste.
Enjoy the Decadent French Toast Soufflé recipe

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