Decadent French Toast Souffle

• For Souffle
• 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
• 10 eggs
• 3 cups half-and-half
• 1 teaspoon ground cinnamon
• powdered sugar
• chopped pecans
• For Sauce
• 4 ounces butter
• 1/2 cup maple syrup

1. Coarsely chop croissants; distribute evenly in greased 13X9 inch casserole dish.
2. Combine cream cheese, butter, and 1/3 cup maple syrup; spread evenly over chopped croissants.
3. In large bowl, beat eggs, 1/2 cup maple syrup, and half-and-half; pour over mixture.
4. Sprinkle with cinnamon.
5. Cover and refrigerate overnight.
6. In the morning, remove from refrigerator. Preheat oven to 350 degrees.
7. 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.).
8. In small saucepan, heat 1/2 cup butter and 1/2 cup maple syrup and pour over warm souffle.
9. Sprinkle with powdered sugar and chopped pecans.

croissants, cream cheese, butter, maple syrup, eggs, ground cinnamon, powdered sugar, pecans, for sauce, butter, maple syrup

Taken from www.food.com/recipe/decadent-french-toast-souffle-511844 (may not work)