Decadent French Toast Soufflé
Notes: Doris Beckert assembles this scrumptious puffy bread pudding the night before. If you don't have 8 soufflé dishes, assemble ingredients in a shallow 2 1/2- to 3-quart baking dish; bake 5 to 15 minutes longer.
Prep and cook time: About 1 hour, plus 8 hours to chill
More From Sunset
- Calories: 666
- Calories from fat: 61%
- Protein: 15g
- Fat: 45g
- Saturated fat: 25g
- Carbohydrate: 54g
- Fiber: 0.9g
- Sodium: 531mg
- Cholesterol: 359mg
- 1/2 pound croissants (2 or 3)
- About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
- 2 packages (3 oz. each) cream cheese, at room temperature
- 1 1/4 cups maple syrup
- 10 large eggs
- 3 cups half-and-half (light cream)
- 1 teaspoon ground cinnamon
- 2 tablespoons chopped pecans
- Powdered sugar
- Raspberries or edible flowers, such as rose petals or nasturtiums, rinsed and drained
- 1. Tear croissants into 1/2-inch chunks. Whirl in a food processor until coarsely chopped, or chop with a knife. Butter 8 soufflé dishes (1- to 1 1/4-cup size) and fill equally with croissant pieces.
- 2. In a food processor, combine cream cheese, 1/2 cup butter, and 1/4 cup maple syrup; whirl until blended. (Or, in a bowl, beat with a mixer until smoothly blended.) Drop equal portions into each soufflé dish.
- 3. In a bowl, beat eggs to blend with 1/2 cup maple syrup and the half-and-half. Pour equally into each soufflé dish. Sprinkle with cinnamon. Cover and chill at least 8 hours or up to 1 day. Set dishes slightly apart in a 10- by 15-inch pan.
- 4. Bake, uncovered, in a 350° oven until pudding-soufflés are richly browned and centers barely jiggle when gently shaken, 45 to 50 minutes.
- 5. About 5 minutes before pudding-soufflés finish baking, in a 1- to 1 1/2-quart pan over medium-high heat, frequently stir remaining 1/2 cup maple syrup until hot. Sprinkle pudding-soufflés with pecans, dust with powdered sugar, garnish with berries or flowers, and add hot syrup to taste.
Only you will be able to view, print, and edit this note.Add Note