French Toast Souffle


4 1/2 croissants - torn coarsely
9 eggs
3/4 maple syrup
2 1/4 half & half
1 stick butter
1/2 cinnamon
6 oz. cream cheese

1/2 cup chopped pecans
powdered sugar


Spray 8 souffle dishes (each 3 1/2" in diameter that hold 1 cup fluid) or a 9x9" casserole dish (dish should hold 2 quarts of fluid) with cooking spray. Put the torn croissants into the food processor and whirl until torn to about walnut size. Divide equally into the souffle dishes or pack tightly into casserole dish.

Using blender, make the egg mixture: Whirl together eggs, maple syrup, half & half, butter and cinnamon (if using), until well mixed, about 30 seconds. Add cream cheese and blend until mixture is smooth. Pour over croissants in dishes, dividing equally. Sprinkle with additional cinnamon. Cover and refrigerate overnight or for at least 8 hours.

Preheat oven to 375. Remove dishes from refrigerator and place on cookie sheet; bake uncovered for 45-50 minutes for individual souffles and closer to 60 minutes for 9x9" dish. Test for doneness by inserting knife or pick in center. Remove and sprinkle with chopped pecans and dust with powdered sugar.