Cranberry Orange Croissant Soufflé       Oven:  350       Serves:  10

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
8 eggs
2 cups half & half cream
1 tsp cinnamon
¾ cup dried cranberries

1. Cream together cream cheese & sugar. 
    Incorporate butter, maple syrup, orange juice & orange zest. 
    Mix will be lumpy like cottage cheese. Set aside.

2. Using your hands, break up the croissants into large pieces.

3. Scatter the chunky pieces of croissant into a 
    well-greased 9" x 13" baking dish. 

4. In a large bowl, beat the eggs, cream and cinnamon. 
    Pour the egg mixture over the croissants. 

5. Next spread the cream cheese mixture over the croissants 
    using a spatula.

6. Sprinkle dried cranberries all over the top of cream cheese mixture. 

7. Spray foil with Pam, place over top of soufflé, 
     and then refrigerate overnight.

8. 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.

9. Bake the soufflé covered with foil for about 1 hour at 325º F.

10. Once removed from oven, remove foil and let sit for 15-20 minutes.

11. 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.

12. Can also top the warm soufflé with candied citrus peel and serve.

CITRUS SYRUP
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.)