Total Time
24hrs 50mins
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

Ingredients Nutrition

Directions

  1. Coarsely chop croissants; distribute evenly in greased 13X9 inch casserole dish.
  2. Combine cream cheese, butter, and 1/3 cup maple syrup; spread evenly over chopped croissants.
  3. In large bowl, beat eggs, ½ cup maple syrup, and half-and-half; pour over mixture.
  4. Sprinkle with cinnamon.
  5. Cover and refrigerate overnight.
  6. In the morning, remove from refrigerator. Preheat oven to 350 degrees.
  7. 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.).
  8. In small saucepan, heat ½ cup butter and ½ cup maple syrup and pour over warm soufflé.
  9. Sprinkle with powdered sugar and chopped pecans.