Thursday, April 01, 2010

April Recipe of the Month - Overnight Fruit Croissant Bake -Happy April Fools



My co-worker had this a her golf luncheon and said it was to die for. She said they were all laughing about having the telephone near just in case they had to call a cardiologist.

OVERNIGHT CROISSANT BAKE
1/2 croissants 2-3 large or 8 to 10 small, can be day old
1 stick butter room temperature
8 ounces cream cheese, room temperature
1.5 cup real maple syrup
12 eggs
3 cups heavy cream
2 tablespoons cinnamon
1/2 cup chopped pecans
5 cups sliced fresh peaches or fresh raspberries
Powdered sugar (optional)

Tear croissants into small pieces and line the bottom of a 9 x 12 pan. Pan should be as deep as a standard cake pan or lasagna pan.

In a food processor, mix butter, cream cheese, 1/4 cup of syrup until smooth and creamy. Place spoonfuls evenly across top of croissants. With a large spatula, gently spread like frosting over entire top of croissants.

In electric mixer, blend eggs, cream, 1/2 syrup, Cinnamon. Beat until frothy. Pour half over croissant mixture. Let soak in (around two minutes) and add the rest.

Cover and refrigerate up to 24 hours ahead of cooking time.

Place remaining 3/4 cup syrup, pecans and fruit in covered container and refrigerate until use.

To cook, uncover baking dish and bake in 350 degree over 45 to 55 minutes, until souffle is golden and jiggles slightly when shaken.

Warm fruit mixture in sauce pan or microwave.

Serve souffle with spoonfuls of fruit mixture poured over top. Fruit mixture will be runny but will soak somewhat into the souffle. If desire, garnish with powdered sugar.

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