Croissant Bread Pudding
Makes about 10 servings
1 (8- ounce) package cream cheese, softened
1 stick butter, softened
1/2 cup maple syrup
1/4 cup orange juice
Grated zest of 1 orange
8 large croissants
8 large eggs
2 cups half & half
3/4 cup dried cranberries
1 teaspoon cinnamon
Powdered sugar, for garnish
Break up croissants into large pieces and scatter into a greased 9x13 inch baking dish. Combine cream cheese, butter, maple syrup, orange juice and orange zest until well mixed.
Using a spatula, gently spread cream cheese mixture over croissants.
Beat eggs, half & half, cranberries and cinnamon; pour over ingredients in baking dish. Cover and refrigerate overnight.
The next day, preheat oven to 350. Remove souffle from refrigerator, uncover and let come to room temp. ( I don't - it is still great)
Bake for 45 minutes, or until golden brown. Dust with powdered sugar to serve.