Maple Croissant Souffle

Maple Croissant Soufflé


6 croissants

1 (8 ounce) package cream cheese, at room temperature

½ cup (1 stick) butter, at room temperature

1 cup pure maple syrup, plus more for serving

10 large eggs

3 cups heavy cream

1 teaspoon ground cinnamon

2 Tablespoons powdered sugar in a shaker for serving



Coarsely chop the croissants and distribute evenly over the bottom of a

9x13inch baking dish or casserole.  In a food processor with a metal blade, combine the cream cheese, butter, and ¼ cup of the maple syrup until smooth.  Spread evenly over the croissants.  In a large bowl, beat the eggs, remaining maple syrup, and the cream.  Pour over the croissant mixture and sprinkle with the cinnamon.  Cover and refrigerate overnight. 


Preheat the oven to 350 degrees.  Uncover the soufflé and bake for 45-50 minutes or until puffed and golden.  Sprinkle with powdered sugar and serve with warm maple syrup.  Serves 8-10