Decadent French Toast Souffle

READY IN: 1hr
Recipe by Alskann

A friend gave me this recipe. Not sure where she got it, but the name sure fits. This makes a wonderful weekend brunch dish!

Top Review by Chef Mommie

Yum! Yum! This is my kind of breakfast or brunch, either one...dessert even! I used a 9x13 pan and it worked out just fine. Thank you Alskann!!! I will try it again when I get some ramikens for single servings. Better yet, I think I will try it again before I get some ramekins. I can't imagine this any better than it already is by using them. Though it was fabulous warmed with syrup, Dh and I enjoyed it even more-so cold, for the next three days. Thank you so much Alskann for the KEEPER! Made during ZWT3 by a Floozie- Remembering Amy.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Break apart croissants and place in food processor. Process into crumbs.
  3. Distribute evenly into 8 greased ramikens.
  4. In food processor, combine cream cheese, butter, 1/4 cup maple syrup and beat till creamy.
  5. Add heaping dollop into the middle of the croissant crumbs.
  6. In a large bowl, beat together eggs,1/2 cup Maple Syrup, and Half and Half.
  7. Pour over mixture so it's completely covered.
  8. Bake for 45-55 minutes or until golden.
  9. Sprinkle with chopped Pecans, cinnamon sugar and powdered sugar, swirl warm syrup over and serve.
  10. This is also good served with fresh berries.

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