Decadent French Toast Souffle Food

DECADENT FRENCH TOAST SOUFFLE

Steps:

• Coarsely chop croissants; distribute evenly in greased 13X9 inch casserole dish.
• Combine cream cheese, butter, and 1/3 cup maple syrup; spread evenly over chopped croissants.
• In large bowl, beat eggs, ½ cup maple syrup, and half-and-half; pour over mixture.
• Sprinkle with cinnamon.
• Cover and refrigerate overnight.
• In the morning, remove from refrigerator. Preheat oven to 350 degrees.
• Uncover and bake 45 to 50 minutes or until golden. (It will be very light and puffy; let it sit for 5-10 minutes while you make the sauce; once it settles down a little, you will be able to pour the sauce and put nuts on it more easily.).
• In small saucepan, heat ½ cup butter and ½ cup maple syrup and pour over warm soufflé.
• Sprinkle with powdered sugar and chopped pecans.

DECADENT FRENCH TOAST SOUFFLE

Steps:

• Preheat oven to 350.
• Break apart croissants and place in food processor. Process into crumbs.
• Distribute evenly into 8 greased ramikens.
• In food processor, combine cream cheese, butter, 1/4 cup maple syrup and beat till creamy.
• Add heaping dollop into the middle of the croissant crumbs.
• In a large bowl, beat together eggs,1/2 cup Maple Syrup, and Half and Half.
• Pour over mixture so it's completely covered.
• Bake for 45-55 minutes or until golden.
• Sprinkle with chopped Pecans, cinnamon sugar and powdered sugar, swirl warm syrup over and serve.
• This is also good served with fresh berries.

DECADENT FRENCH TOAST

Steps:

• In a shallow bowl, whisk the eggs, half-and-half, and granulated sugar until well combined.
• In a large skillet, melt 2 tablespoons butter or oil over medium heat.
• Dip each slice of bread into the egg mixture, completely coating both sides, cook on hot skillet until all slices have been made into French Toast.
• combine the cream cheese and confectioners' sugar mix well.
• Spread cream cheese mixture diagonally on each piece of bread.
• Place a dollop of Strawberry Topping on top of cheese mixture and fold over making a half. Add more topping if you like and sprinkle with powdered sugar.
• Serve and Enjoy!

FRENCH TOAST SOUFFLE

Steps:

• Butter 2 7x11 baking dishes, fill half full with bread cubes.
• In a small bowl mix softened butter, cream cheese, and syrup.
• Spoon mixture over bread cubes and distribute evenly.
• In a large bowl beat eggs, half and half, and vanilla.
• Pour egg mixture over bread, making sure all bread cubes are moistened.
• Dust with cinnamon, cover, and store overnight in refrigerator.
• In the morning, bake for 55-60 minutes in a 350°F oven.
• Dust with powdered sugar.
• Serve with fruit, maple syrup, and crushed walnuts to sprinkle on top.

FRENCH TOAST SOUFFLE

Steps:

• DAY BEFORE: Place bread cubes in a well greased 13x9 baking dish. (See note in step 3).
• Beat softened cream cheese at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Add milk, half-and-half, maple syrup, vanilla and salt. Mix until smooth.
• Pour cream cheese mixture over top of bread. Cover and refrigerate overnight. (NOTE: I mix the bread and cream cheese mixture together first, then pour it into the pan.).
• SERVING DAY: Remove bread mixture from refrigerator. Let stand on counter for 30 minutes.
• Preheat oven to 375 degrees. Bake for 50 minutes or until set.
• Serving suggestions: Sprinkle souffle with 2 tablespoons powdered sugar and serve with maple syrup.

DECADENT FRENCH TOAST

Steps:

• Spray a 13x9 baking dish liberally with cooking spray.
• Mix brown sugar, butter, & corn syrup (add a touch of cinnamon) in a saucepan and cook until bubbly. Pour into baking dish. Sprinkle with chopped pecans.
• Slice French bread, layer in pan.
• Mix well in a bowl; eggs, milk and cinnamon. Pour over bread. Make sure to get some of the milk mixture on each slice.
• Cover and refrigerate overnight.
• Bake at 325 degrees for 30 � 45 minutes. Invert on to serving platter or another baking dish. Enjoy!
• ***I add cinnamon to taste. I use between a teaspoon & a tablespoon for the whole recipe. I don�t measure, just shake. I also cut French bread slices in half and put cut side down. You can also serve this with whipped cream & strawberries. I prefer warm syrup. I like to invert onto something I can put into the oven to help everything to �set-up� better & keep it warm so I can get everything else done.

FRENCH TOAST SOUFFLE

Steps:

• Place bread cubes in a lightly greased 9x13 inch baking pan.
• In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, and vanilla until mixture is smooth. Pour cream cheese mixture over the bread; cover, and refrigerate overnight.
• The next morning, remove souffle from refrigerator, and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake, uncovered, for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with confectioners' sugar, and serve warm.

KITTENCAL'S OVERNIGHT LAYERED CARAMEL FRENCH TOAST

Steps:

• Butter a 13 x 9-inch baking pan.
• In a small saucepan combine the corn syrup, butter and brown sugar; simmer stirring until syrupy.
• Pour the mixture over the bottom of a buttered baking pan.
• Lay 6 slices of bread over the brown sugar mixture.
• In a bowl whisk together the eggs with half and half cream or milk, vanilla and salt.
• Pour half of the egg mixture over the bread slices in the pan.
• Then layer the remaining 6 slices on top.
• Pour the remaining egg/milk mixture over the top (make sure that all the bread is covered with the mixture).
• Cover the pan with plastic wrap and refrigerate overnight.
• The next day remove from the fridge.
• Set the oven to 350 degrees F.
• Bake uncovered for 45 minutes.