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French Toast Souffle

The French Toast Souffle is our signature dish. We usually serve this dish on Sunday mornings. It is an overnight casserole which means you prepare it the night before, place it in the refrigerator overnight, then pop it into the oven to bake fresh the next day.  It is easy to make! Don’t worry about the calories. Just enjoy.

Prep Time: 30 Minutes
Cook Time: 45 Minutes
Total Time: 60 Minutes
Servings: 8


  • 5 Large Croissants, Baked
  • 1/2 cup raisins
  • 6 ounces Cream Cheese, Softened
  • 1/2 cup Butter, Softened
  • 1/3 cup Maple Syrup & 1/2 cup Maple Syrup
  • 1 tbsp vanilla
  • 10 Eggs
  • 3 cups Half and Half
  • 1/4 cup Cinnamon Sugar
  • Powdered Sugar
  • Chopped Pecans


  1. Coarsely chop (break apart) croissants; distribute evenly in a butter greased 13x9-inch casserole dish. Sprinkle raisins on top. Combine cream cheese & butter in microwavable dish with lid. Microwave on defrost setting until semi-soft. Whip butter & cream cheese together until soft and creamy. Heat 1/3 cup maple syrup in microwave about 15 sec on High setting. Stir in with butter/cream cheese. Drop spoonfuls of cream cheese/syrup/butter mixture & spread evenly over chopped croissants. In large bowl, beat eggs, ½ cup maple syrup, vanilla, and half-and-half. Pour over mixture. Sprinkle the casserole with cinnamon sugar. Cover and refrigerate overnight. Remove from refrigerator about ½ hour before putting in oven. Preheat oven 350 degrees. Uncover and bake 45 minutes or until golden on top.

    Cut into 8 pieces. Sprinkle each piece with powdered sugar and chopped pecans. Serve with maple syrup.

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