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Soufflés are delicious, but can be tricky to make — usually you need to separate the eggs, whip the whites till they turn stiff instead of liquid, and hope the whole thing doesn’t fall as it’s baking. Not this one! Already-baked (and already puffed) croissants are soaked in an egg mixture overnight, then baked in the morning for a special hot breakfast or brunch, or maybe even dessert. Cream cheese adds a touch of richness, and orange, maple, cranberry and cinnamon flavors come together to brighten any winter day. From the Andon-Reid Inn Bed and Breakfast in Waynesville, NC, where your motorcycle is welcome.
Once you have your soufflé confidence, give this Strawberry Soufflé a try.
- 1 (8-ounce) package of cream cheese, softened
- 1 stick butter, softened
- ½ cup maple syrup
- ¼ cup orange juice
- Grated zest of 1 orange
- 8 large croissants
- 8 large eggs
- 2 cups half & half
- ¾ cup dried cranberries
- 1 tsp cinnamon
- Powdered sugar, for garnish
- Break up croissants into large pieces and scatter into a greased 9 x 13-inch baking dish. Combine cream cheese, butter, maple syrup, orange juice and orange zest until well mixed. Using a spatula, gently spread cream cheese mixture over croissants.
- Beat eggs, half & half, cranberries and cinnamon; pour over ingredients in baking dish. Cover and refrigerate overnight.
- The next day, preheat oven to 350 degrees F. Remove soufflé from refrigerator, uncover and let come to room temperature.
- Bake for 45 minutes, or until golden brown. Dust with powdered sugar to serve. Makes 10 servings.
