Taste of Home
Orange Breakfast Souffle with Dried Cherries
TOTAL TIME: Prep: 20 min. + chilling Bake: 45 min. + standing
YIELD: 9 servings.
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
Ingredients
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1/2 cup orange juice
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3/4 cup dried cherries, divided
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6 large eggs
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2 cups 2% milk
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1/4 cup sugar
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1 tablespoon grated orange zest
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2 teaspoons vanilla extract
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1 teaspoon ground cinnamon
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1/4 teaspoon salt
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8 cups cubed brioche or egg bread
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1-1/2 cups cubed Havarti cheese
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1 cup maple syrup
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Confectioners' sugar
Directions
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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 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.
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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.
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3.
In a small saucepan, combine maple syrup and remaining cherries; heat through. Serve with souffle; dust with confectioners' sugar.
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