Saturday, October 29, 2011

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.

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.