Decadent French Toast Souffle
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 teaspoon ground cinnamon
- 3 cups half-and-half
- 1/2 cup maple syrup
- chopped pecans
- 4 ounces butter
- powdered sugar
- 10 eggs
- 4 -5 medium croissants (baked i used 6 large ones from costco)
- 8 ounces cream cheese softened or 8 ounces neufchatel cheese
- 4 ounces butter softened
- 3/4 cup maple syrup divided
- Carbohydrate 44.7968137753116 g
- Cholesterol 333.303450273693 mg
- Fat 108.357389332638 g
- Fiber 0.3360750015378 g
- Protein 25.9630792445755 g
- Saturated Fat 66.4530033734049 g
- Serving Size 1 1 Units US (860g)
- Sodium 676.693894303615 mg
- Sugar 44.4607387737738 g
- Trans Fat 6.89792028712884 g
- Calories 1233 calories
Coarsely chop croissants; distribute evenly in greased 13X9 inch casserole dish. Combine cream cheese, butter, and 1/3 cup maple syrup; spread evenly over chopped croissants. In large bowl, beat eggs, ½ cup maple syrup, and half-and-half; pour over mixture. Sprinkle with cinnamon. Cover and refrigerate overnight. In the morning, remove from refrigerator. Preheat oven to 350 degrees. Uncover and bake 45 to 50 minutes or until golden. (It will be very light and puffy; let it sit for 5-10 minutes while you make the sauce; once it settles down a little, you will be able to pour the sauce and put nuts on it more easily.). In small saucepan, heat ½ cup butter and ½ cup maple syrup and pour over warm soufflé. Sprinkle with powdered sugar and chopped pecans.
