Prep 24 hrs
Cook 50 mins
Taken from “Foothill House Bed and Breakfast” in Calistoga, CA There's another recipe here with the same name on here. this one is a bit of a variant in the fact that you need to store it overnight before baking. i think this makes all the ingredients time to soak up. this recipe makes 8 Servings
- 4 -5 medium croissants (baked, I used 6 large ones from Costco)
- 8 ounces cream cheese, softened or 8 ounces neufchatel cheese
- 4 ounces butter, softened
- 3⁄4 cup maple syrup, divided
- 10 eggs
- 3 cups half-and-half
- 1 teaspoon ground cinnamon
- powdered sugar
- chopped pecans
- 4 ounces butter
- 1⁄2 cup maple syrup
- Coarsely chop croissants; distribute evenly in greased 13X9 inch casserole dish.
- Combine cream cheese, butter, and 1/3 cup maple syrup; spread evenly over chopped croissants.
- In large bowl, beat eggs, ½ cup maple syrup, and half-and-half; pour over mixture.
- Sprinkle with cinnamon.
- Cover and refrigerate overnight.
- In the morning, remove from refrigerator. Preheat oven to 350 degrees.
- Uncover and bake 45 to 50 minutes or until golden. (It will be very light and puffy; let it sit for 5-10 minutes while you make the sauce; once it settles down a little, you will be able to pour the sauce and put nuts on it more easily.).
- In small saucepan, heat ½ cup butter and ½ cup maple syrup and pour over warm soufflé.
- Sprinkle with powdered sugar and chopped pecans.