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
Orange Breakfast Souffle with Dried Cherries
Orange Breakfast Souffle with Dried Cherries
Prep Time
20 min
Cook Time
45 min
Yield
9 servings
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 zest
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 cups cubed brioche or egg bread
- 1-1/2 cups 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 zest, 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.
