Duck Inn Lake Palestine Bed & Breakfast
Sunrise Souffle: Breakfast-Brunch
Prep time:45 minutes
4 oz cream cheese
1/2 cup butter
3/4 cup maple syrup
1/2 loaf, sliced French bread
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
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.
Creme Fraiche: Whip 1/2 cup cream and 1/4 cup sour cream and leave covered, at room remperature, overnight.
Next morning, bake souffle at 350', uncovered, for 45 minutes until light amber and puffed. Cool slightly.
Pecan Syrup: Heat 3 tblspn brandy, 3/4 cup maple syrup, 2 tspns chopped pecans and flame.
Cut souffle into four sections, drizzle with Pecan Syrup, top with Creme Fraiche, chopped pecans, a slice of orange and a mint leaf.