Decadent French Toast Soufflé

• 1/2 pound croissants (2 or 3)
• About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
• 2 packages (3 oz. each) 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 nasturtiums, rinsed and drained

1. Tear croissants into 1/2-inch chunks. Whirl in a food processor until coarsely chopped, or chop with a knife. Butter 8 souffle dishes (1- to 1 1/4-cup size) and fill equally with croissant pieces.
2. 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 souffle dish.
3. In a bowl, beat eggs to blend with 1/2 cup maple syrup and the half-and-half. Pour equally into each souffle 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.
4. Bake, uncovered, in a 350u0b0 oven until pudding-souffles are richly browned and centers barely jiggle when gently shaken, 45 to 50 minutes.
5. About 5 minutes before pudding-souffles finish baking, in a 1- to 1 1/2-quart pan over medium-high heat, frequently stir remaining 1/2 cup maple syrup until hot. Sprinkle pudding-souffles with pecans, dust with powdered sugar, garnish with berries or flowers, and add hot syrup to taste.

croissants, butter, cream cheese, maple syrup, eggs, light cream, ground cinnamon, pecans, powdered sugar, raspberries

Taken from www.myrecipes.com/recipe/decadent-french-toast-souffl (may not work)