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Decadent French Toast Soufflé

Taken from the Foothill House Bed and Breakfast in Calistoga, CA

Eight Servings

• 4 large or 5 medium croissants (baked)
• 8 ounces cream cheese, softened
• ½ cup butter, softened
• ¾ cup maple syrup, divided
• 10 eggs
• 3 cups half-n-half
• 1 tsp. ground cinnamon
• powdered sugar
• chopped pecans

 Sauce: 

• ½ cup butter
• ½ cup maple syrup

Coarsely chop croissants; distribute evenly in greased 13-by-9-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.  Remove from refrigerator.  Preheat oven to 350° oven.  Uncover and bake 45 to 50 minutes or until golden.  In small saucepan, heat ½ cup butter and ½ cup maple syrup; pour over warm soufflé.  Sprinkle with powdered sugar and chopped pecans.

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