Recipe: Decadent French Toast Souffle

recipelink.com Chat Room Recipe Swap - 2001-03-11
From: Nancy,.SanFran

Decadent French Toast Souffle
Source: Sunset Magazine; February 2000; Page 101
Recipe By : Foothill House, Calistoga, CA
Serving Size : 8

1/2 pound croissants -- (2 or 3)
1/2 cup butter or margarine -- at room temperature
6 ounces cream cheese -- at room temperature
1 1/4 cups maple syrup
10 large eggs
3 cups half and half -- (light cream)
1 teaspoon ground cinnamon
2 tablespoons chopped pecans
Powdered sugar
Raspberries
or edible flowers such as rose petals or n

Tear croissants into 1/2-inch chunks. Whirl in a food processor until coarsely hopped, or chop with a knife. Butter 8 souffl 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 souffl dish.

In a bowl, beat eggs to blend with 1/2 cup maple syrup and the half-and-half. Pour equally into each souffl 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 oven until pudding-souffl s are richly browned and centers barely jiggle when gently shaken, 45 to 50 minutes.

About 5 minutes before pudding-souffl s finish baking, in a 1- to 11/2-quart pan over medium-high heat, frequently stir remaining 1/2 cup maple syrup until hot. Sprinkle pudding-souffl s with pecans, dust with powdered sugar, garnish with berries or flowers, and add hot syrup to taste.

MILDLY DECADENT FRENCH TOAST SOUFFL

Follow recipe for decadent French toast souffl (preceding), but use low-fat milk instead of half-and-half, and Neufchatel cheese instead of cream cheese.