Mildly Decadent French Toast Souffle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Doris Beckert assembles this scrumptious puffy bread pudding the night before. If you don't have 8 soufflé dishes, assemple ingredients in a shallow 2 1/2- to 3-quart baking dish; bake 5 to 15 minutes longer. Ingredients:
1/2 pound croissants (2 or 3) |
about 1/2 cup (1/4 lb.) butter or margarine, at room temperature |
2 packages (3 oz. each) neufchatel cheese, at room temperature |
1 1/4 cups maple syrup |
10 large eggs |
3 cups lowfat milk |
1 teaspoon ground cinnamon |
2 tablespoons chopped pecans |
powdered sugar |
raspberries or edible flowers, such as rose petals or nasturtiums, rinsed and drained |
Directions:
1. Tear croissants into 1/2-inch chunks. Whirl in a food processor until coarsely chopped, or chop with a knife. Butter 8 soufflé dishes (1- to 1 1/4-cup size) and fill equally with croissant pieces.
2. In a food processor, combine neufchatel cheese, 1/2 cup butter, and 1/4 cup maple syrup; whirl until blended. (Or, in a bowl, beat with a mixer until smoothly blended.) Drop equal portions into each soufflé dish.
3. In a bowl, beat eggs to blend with 1/2 cup maple syrup and the milk. Pour equally into each soufflé dish. Sprinkle with cinnamon. Cover and chill at least 8 hours or up to 1 day. Set dishes slightly apart in a 10- by 15- inch pan.
4. Bake, uncovered, in a 350° oven until pudding-soufflés are richly browned and centers barely jiggle when gently shaken, 45 to 50 minutes.
5. About 5 minutes before pudding-soufflés finish baking, in a 1- to 1 1/2 quart pan over medium-high heat, frequently stir remaining 1/2 cup maple syrup until hot. Sprinkle pudding-soufflés with pecans, dust with powdered sugar, garnish with berries or flowers, and add hot syrup to taste.
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