Decedent French Toast Soufflé

4 or 5 medium croissants (baked)
6 oz cream cheese, softened
½ cup butter, softened
¾ cup maple syrup, divided
10 eggs
3 cups half and half
1 tsp ground cinnamon
Powdered sugar and chopped pecans for topping
Sauce: ½ cup butter and ¼ cup maple syrup

Break apart croissants into bite size pieces and distribute evenly into 8 greased on-up soufflé dishes, ramekins, or 9×12” dish. In a food processor, combine cream cheese, butter and ½ cup maple syrup; dollop heaping teaspoon in the middle of the croissant pieces. In a large bowl, beat eggs, ½ cup maple syrup, and half and half; pour over mixture. Ensure that all the bread is soaked. Sprinkle with cinnamon. Cover and refrigerate overnight. Preheat oven to 350 degrees. Uncover and bake 40-45 minutes or until golden. In small saucepan, heat butter and syrup to create sauce, pour over warm soufflé. Sprinkle with chopped pecans and powdered sugar.

Serves 8

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