French Toast Soufflé

  1. The Night Before: Place croissants in a large food processor and roughly chop croissants into 1/2-inch each pieces. Avoid creating crumbs. Set 11/2 cups of chopped croissants aside. Transfer remaining croissants to a well-greased 9x13-inch pan.
  2. Wipe croissant crumbs from food processor with a paper towel (it's ok if some crumbs remain). Add cream cheese, butter, and 1/2 cup maple syrup. Puree until mixture is combined. Transfer cream cheese mixture to a heavy gallon Ziploc bag. Cut a hole in one corner of the bag, using a pastry tip if possible, and pipe cream cheese evenly over croissants.
  3. Combine eggs, remaining maple syrup and half & half in a large bowl. Whisk to combine well. Slowly pour mixture over the cream cheese mixture.
  4. Sprinkle remaining 11/2 cups of chopped croissants over entire casserole, assuring cream cheese spots are covered.
  5. Combine 1/2 cup powdered sugar and cinnamon in a small bowl and sprinkle over the top of the croissants. Cover and refrigerate at least 6 hours, or overnight if possible.
  6. When Ready to Serve: Preheat oven to 350u0b0. Bake French Toast covered with foil for 30 minutes. Remove foil and cook 30 minutes more. Note that the souffle will rise as it cooks.
  7. Let souffle rest on counter at least 20 minutes before serving to set the cream cheese mixture.
  8. Make Buttered Rum Syrup: In small saucepan, warm rum and bring to low boil to cook off the alcohol.
  9. Whisk in butter and syrup. Reduce heat to low and stir until butter is melted and syrup comes together.
  10. Sprinkle souffle with pecans and remaining powdered sugar if desired. Serve with warm syrup or buttered rum syrup.

ingredients, croissants, cream cheese, butter, maple syrup, eggs, heavy cream, milk, ground cinnamon, pecans, syrup, dark rum, butter, maple syrup

Taken from food52.com/recipes/81709-french-toast-souffle (may not work)

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