Mmmmm….this French Toast Souffle is SO yummy!
Back by popular demand, here’s one of our favourite crop recipes again…
| Cinnamon Raisin French Toast Soufflé (from Autumn Pond Bed & Breakfast) | |
| 1 large loaf Cinnamon Raisin Bread (chopped — enough to fill 13 x 9 in. pan) 12 oz. Cream Cheese, softened 6 oz. Butter, softened 3/4 cup Maple Syrup (divided) 10 eggs 3 cups Half & Half Cinnamon Sugar Buttered Maple Syrup (50:50 mix of butter and maple syrup)Place chopped cinnamon raisin bread in a well buttered 13 x 9 in. glass pan. Mix cream cheese, butter and 1/4 cup maple syrup until smooth. Spread on top of bread, leaving some openings through which to pour egg mixture. Beat eggs, half & half and 1/2 cup maple syrup. Pour over bread and sprinkle with cinnamon sugar. Cover and refrigerate overnight. Uncover and bake 50 to 55 minutes at 350°. Cut into squares and sprinkle with powdered sugar. Serves 8 – 12I will have to get Dixie’s breakfast recipe for her egg casserole from her so we can share it too! ~Pauline |
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Now here’s what I am looking for!
I need a recipe for 6 to 8 people for a dinner at a Writer’s Retreat. It should be fairly easy or quick to prepare or doable ahead of time. It also should not contain red meat. Chicken is okay or vegetarian….hot or cold…so…what can YOU give me?
Please post your recipes in the comment section or email it to me at thescrapbookroom@sympatico.ca and of course, time is of the essence!
Also….I just may make a mini book with all the recipes so if you’d like to be in my mini book, get emailing me now!
~Pauline
thanks for the recipe! Shannon made the egg one last weekend and it was very yummy! I would post a recipe but most of my recipes start in the phone book…671-7171 – Hello Toppers?
Haha…funny Summer….no Toppers here though! LOL