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Wayside Inn Cranberry/Orange Croissant Souffle

Important: This must be made the night before!

Serves 10-12


  • 1 Cup Cream Cheese (softened)
  • 1⁄2 Cup Butter (softened)
  • 1⁄2 Cup Maple Syrup
  • 1⁄4 Cup Orange Juice
  • Zest of 1 Large Orange (finely diced)
  • 7 or 8 Large French Croissants
  • 8 eggs
  • 2 Cups Half and Half
  • Approx. 3⁄4 Cup Dried Cranberries
  • 2 tsp. Ground Cinnamon
  • 1/8 teaspoon salt
  • 1/3 Cup Grand Marnier Orange Liquor


  • Combine cream cheese, butter, maple syrup, orange juice and orange zest in a
    blender or food processor until well blended.
  • Break up croissants and place evenly in buttered 9 by 13 inch baking dish
  • Using a spatula spread cream mixture all over broken pieces of croissants
  • Spread the dried cranberries evenly over the cream…press down lightly
  • In a large mixing bowl, beat eggs thoroughly, then add half and half, cinnamon, salt,
    and Grand Marnier. Beat with wire whisk until all ingredients are completely blended.
  • Slowly pour egg mixture over cream and croissants until it soaks into mixture.
    Sometimes you may need to poke a couple of holes in the croissants with the handle end
    of your whisk to allow egg mixture to soak into the croissants.
  • Cover and allow to sit in the refrigerator overnight.
  • In the morning, preheat oven to 350F. and pull dish out of the refrigerator, uncover and
    allow to warm up a little while oven is preheating.
  • Bake uncovered at 350F. for 45-50 minutes until golden brown on top.
    Let sit for at least 5 minutes to allow cream to settle down slightly.
  • Cut into 10-12 pieces and serves on warm dishes garnished with powdered sugar
    and more dried cranberries if desired. Serve with a salty meat such as ham or bacon to
    counterbalance the sweetness of the main dish.

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