Ed Santiago Recipes French Toast Souffle

French Toast Souffle

Deadly bread pudding. Exquisite, always a hit at the Brunch.

Ingredients

Directions

1. Tear or cut croissants into 1/2-inch chunks. Pulse in food processor until coarsely chopped.
2. Butter 8x8-inch mold. Spread croissant pieces evenly.
3. With a mixer at low spead, blend together butter and cream cheese . Add 2 Tbsp maple syrup . Gently drop spoonfuls over croissant pieces. Don't worry about spreading it evenly, that's impossible: this stuff is thick. Just dollop it on, more or less over the whole thing, and try not to disturb the croissant pieces too much.
4. Beat eggs . Add half-and-half and 1/4 cup maple syrup . Gently pour into pan. Sprinkle with cinnamon , cover, and refrigerate overnight.
5. Bake, uncovered, at 350 degrees until browned and nearly set (center jiggles, but not too much), about 45 minutes to one hour. If you like, about 5 minutes before removing from oven, cover with chopped pecans .

Notes

This is half of the original recipe (see link, above), and is enough for 4 hungry people. The original recipe calls for individual souffle dishes or ramekins... that's too fussy for me.