Duck Inn Lake Palestine Bed & Breakfast

Sunrise Souffle: Breakfast-Brunch

Servings: 4

Prep time:45 minutes

Ingredients:

• 

  4 oz cream cheese

• 

  1/2 cup butter

• 

  3/4 cup maple syrup

• 

  1/2 loaf, sliced French bread

• 

  5 eggs

• 

  2 cups half and half

• 

  1 teaspoon vanilla essence

• 

  1 tablespoon orange zest

• 

  2 tablespoons orange marmalade

• 

  1/4 teaspoon cinnamon

• 

  1/4 teaspoon nutmeg

Step 1:

Butter 12"x6"3" pan. Blend 1/2 cup 1/2 & 1/2, butter and cream cheese and spread over bread, cut in slices and loosely layer. Beat other ingredients, cover & refrigerate overnight.

Step 2:

Creme Fraiche: Whip 1/2 cup cream and 1/4 cup sour cream and leave covered, at room remperature, overnight.

Step 3:

Next morning, bake souffle at 350', uncovered, for 45 minutes until light amber and puffed. Cool slightly.

Step 4:

Pecan Syrup: Heat 3 tblspn brandy, 3/4 cup maple syrup, 2 tspns chopped pecans and flame.

Step 5:

Cut souffle into four sections, drizzle with Pecan Syrup, top with Creme Fraiche, chopped pecans, a slice of orange and a mint leaf.