Wayside Inn Cranberry/Orange Croissant Souffle
Important: This must be made the night before!
- 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.