Orange Breakfast Souffle With Dried Cherries

• 1/2 cup orange juice
• 3/4 cup dried cherries, divided
• 6 large eggs
• 2 cups 2% milk
• 1/4 cup sugar
• 1 tablespoon grated orange zest
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 8 cups cubed brioche or egg bread
• 1-1/2 cups cubed Havarti cheese
• 1 cup maple syrup
• Confectioners' sugar

1. Pour orange juice over 1/2 cup cherries in a small bowl; let stand 15 minutes. In a large bowl, whisk eggs, milk, sugar, orange zest, vanilla, cinnamon and salt until blended. Stir in cherry mixture. Gently stir in bread cubes; transfer to a greased 8-in. square baking dish. Sprinkle with cheese. Refrigerate, covered, several hours or overnight.
2. Preheat oven to 350u0b0. Remove souffle from refrigerator while oven heats. Bake 45-55 minutes or until puffed, golden and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
3. In a small saucepan, combine maple syrup and remaining cherries; heat through. Serve with souffle; dust with confectioners' sugar.

orange juice, dried cherries, eggs, milk, sugar, orange zest, vanilla, ground cinnamon, salt, egg bread, cheese, maple syrup, confectioners

Taken from www.tasteofhome.com/recipes/orange-breakfast-souffle-with-dried-cherries/ (may not work)