Decadent French Toast Souffle


By Shannon O'Donnell

This is a scrumptious version of 'french toast'...cream cheese is baked right in to make it extra sinful, and like a bread pudding, you can make it the night before...just pop it in the oven the next morning, and breakfast is served!



4 or 5 medium croissants (baked)
6 ounces cream cheese softened
1/2 cup butter softened
3/4 cup maple syrup divided
10 eggs
3 cups half-and-half
1 teaspoon ground Cinnamon
Powdered sugar and chopped pecans for topping

Sauce: 1/2 cup butter
1/4 cup maple syrup

Optional:  edible flowers or fresh berries to top


1) Coarsly chop or tear up croissants; distribute evenly in 8 greased one-cup souffle dishes or 9x12" Pyrex dish.

2) In food processor or with a hand mixer, combine cream cheese, butter and 1/2 cup maple syrup; dollop heaping tablespoons-full in the middle of the croissant pieces.

3) In a large bowl, beat eggs, 1/2 cup maple syrup, and half-and-half; pour over the croissant/cream cheese mixture. Sprinkle with cinnamon.

4) Cover and refrigerate overnight.

5)  When ready to cook, preheat oven to 350 degrees Fahrenheit. Uncover and bake 45 to 50 minutes or until golden. In small saucepan heat butter and syrup to create sauce, pour over warm souffle. Sprinkle with chopped pecans and powered sugar. Garnish with edible flours or berries.

Shannon O'Donnell: Rainy Day Cafe


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About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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