AUTUMN POND FRENCH TOAST
SOUFFLE
Christine Quinn
6 large croissants
10 eggs
3 cups half and half
3/4 cup real maple syrup (divided into 1/4 cup and 1/2 cup)
8 oz cream cheese, softened
4 oz real butter, softened
Cinnamon and sugar (I used large crystal sugar)
Chop croissants into inch-sized pieces and place in a 9x13 buttered glass
pan (I used Pam spray). Whip softened cream cheese, butter, and 1/4 cup
maple syrup until smooth, and spread on top of the croissants.
Blend eggs, then add half and half and the remaining 1/2 cup syrup. Pour
over the croissants. Cover and refrigerate over night.
Oops. I forgot to say that you sprinkle the cinnamon and
sugar on top just
prior to baking! Sorry.
Bake at 350 degrees for 45-60 minutes, uncovered. Serve hot with butter and Buttery Maple Syrup.
BUTTERY MAPLE SYRUP
1 cup real maple syrup
1 cup butter
1 egg, beaten
Heat butter slowly, then add syrup. Add one beaten egg VERY SLOWLY while
beating with an electric mixer.
prior to baking! Sorry.
Bake at 350 degrees for 45-60 minutes, uncovered. Serve hot with butter and Buttery Maple Syrup.
BUTTERY MAPLE SYRUP
1 cup real maple syrup
1 cup butter
1 egg, beaten
Heat butter slowly, then add syrup. Add one beaten egg VERY SLOWLY while
beating with an electric mixer.
That sounds really delicious!
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