Orange Breakfast Souffle with Dried Cherries Recipe

Orange Breakfast Souffle with Dried Cherries Recipe
Orange Breakfast Souffle with Dried Cherries Recipe photo by Taste of Home
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Orange Breakfast Souffle with Dried Cherries Recipe

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Our family often took this decadent breakfast souffle to a local park on Father's Day. It's easy to make the night before, pop in the oven the next morning and go!—Sharon Ricci, Mendon, New York
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 45 min. + standing
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 45 min. + standing

Ingredients

  • 1/2 cup orange juice
  • 3/4 cup dried cherries, divided
  • 6 large eggs
  • 2 cups 2% milk
  • 1/4 cup sugar
  • 1 tablespoon grated orange peel
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 8 cups cubed brioche or egg bread
  • 1-1/2 cups (6 ounces) cubed Havarti cheese
  • 1 cup maple syrup
  • Confectioners' sugar

Directions

Pour orange juice over 1/2 cup cherries in a small bowl; let stand 15 minutes. In a large bowl, whisk eggs, milk, sugar, orange peel, vanilla, cinnamon and salt until blended. Stir in cherry mixture. Gently stir in bread cubes; transfer to a greased 8-in. square baking dish. Sprinkle with cheese. Refrigerate, covered, several hours or overnight.
Preheat oven to 350°. Remove souffle from refrigerator while oven heats. Bake 45-55 minutes or until puffed, golden and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
In a small saucepan, combine maple syrup and remaining cherries; heat through. Serve with souffle; dust with confectioners' sugar. Yield: 9 servings.
Originally published as Orange Breakfast Souffle with Dried Cherries in Breakfast & Brunch Bookazine 2014, p55

  • 1/2 cup orange juice
  • 3/4 cup dried cherries, divided
  • 6 large eggs
  • 2 cups 2% milk
  • 1/4 cup sugar
  • 1 tablespoon grated orange peel
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 8 cups cubed brioche or egg bread
  • 1-1/2 cups (6 ounces) cubed Havarti cheese
  • 1 cup maple syrup
  • Confectioners' sugar
  1. Pour orange juice over 1/2 cup cherries in a small bowl; let stand 15 minutes. In a large bowl, whisk eggs, milk, sugar, orange peel, vanilla, cinnamon and salt until blended. Stir in cherry mixture. Gently stir in bread cubes; transfer to a greased 8-in. square baking dish. Sprinkle with cheese. Refrigerate, covered, several hours or overnight.
  2. Preheat oven to 350°. Remove souffle from refrigerator while oven heats. Bake 45-55 minutes or until puffed, golden and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
  3. In a small saucepan, combine maple syrup and remaining cherries; heat through. Serve with souffle; dust with confectioners' sugar. Yield: 9 servings.
Originally published as Orange Breakfast Souffle with Dried Cherries in Breakfast & Brunch Bookazine 2014, p55

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