Decadent French Toast Souffle

Total Time
Prep 15 mins
Cook 45 mins

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


  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.
Most Helpful

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.

Chef Mommie June 19, 2007

This is wonderful! It has a nice balance of savory and sweet, and is not heavy at all. I cut the recipe in half and used an 8 x 8 pan, but cooked it for the full amount of time. I used lowfat cream cheese and egg substitute - it came out great. I just dusted the top with powdered sugar and served with fresh blueberries and strawberries on the side. Perfect! I will be making this one again. Thanks, Alskann!

Recipe Reader March 29, 2008

Oh My Word!! This is fantastic! an ooey gooey maple goodness in the middle of mapley, eggy cake. I'll need to triple this in the future to feed my crew to satisfaction. Everyone cleaned their plates in minutes and was hunting for more. It smelled so good coming out of the oven I forgot the pecan topping. It was great without it though. I was a little nervous about the crumbs in the bottom as I'm not a "soggy bread" fan, but I think the crumbs are just enough to give it some substance so it doesn't crumble into a heap of eggs. This is plenty sweet without the additional maple syrup and cooks up fine in a casserole dish. This is definitely going to become a regular in our Sunday morning rotation.

Cuistot March 23, 2008