| Oven: 325° Convection
1 cup cream cheese, softened
½ cup butter, softened
½ cup maple Syrup
¼ cup orange juice
1 large Orange (ZEST of Orange ONLY)
8 large baked croissants
2 cups half & half cream
1 tsp cinnamon ¾ cup dried cranberries.
||Cream together cream cheese & sugar. Incorporate butter, maple syrup, orange juice & orange zest. Mix will be lumpy like cottage cheese. Set aside.
||Using your hands, break up the croissants into large pieces.
||Scatter the chunky pieces of croissant into a well-greased 9" x 13" baking dish.
||In a large bowl, beat the eggs, cream and cinnamon. Pour the egg mixture over the croissants.
||Next spread the cream cheese mixture over the croissants using a spatula.
||Sprinkle dried cranberries all over the top of cream cheese mixture.
||Spray foil with Pam, place over top of soufflé, and then refrigerate overnight.
||In the a.m. preheat oven to 325º F convection/ 350º F oven. Remove soufflé from the refrigerator, and bring to room temperature for about 10 minutes.
||Bake the soufflé covered with foil for about 1 hour at 325º F.
||Once removed from oven, remove foil and let sit for 15-20 minutes.
||Pour Citrus Syrup over top, or serve on the side of soufflé . Remaining Citrus Syrup can be kept for up to month in a glass jar in the refrigerator.
||Can also top the warm soufflé with candied citrus peel and serve.
1 cup brown sugar ½ cup sweet dessert style White Wine 1 large Orange (Zest and juice Orange) 1 tsp. lemon juice Zest orange into long strips and mince. Squeeze the orange and retain the juice for use in the syrup. Combine the ingredients for the Citrus Syrup in a non-reactive saucepan, and bring to a boil over high heat. Reduce the heat to a simmer and cook, while stirring occasionally until all the sugar is dissolved (about 5 minutes.)