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Oven:  325° Convection Serves:  10

1 cup cream cheese, softened
½ cup butter, softened
½ cup maple Syrup
¼ cup orange juice
1 large Orange (ZEST of Orange ONLY)
8 large baked croissants
8 eggs
2 cups half & half cream
1 tsp cinnamon ¾ cup dried cranberries.


1. Cream together cream cheese & sugar. Incorporate butter, maple syrup, orange juice & orange zest. Mix will be lumpy like cottage cheese. Set aside.
2. Using your hands, break up the croissants into large pieces.
3. Scatter the chunky pieces of croissant into a well-greased 9" x 13" baking dish.
4. In a large bowl, beat the eggs, cream and cinnamon. Pour the egg mixture over the croissants.
5. Next spread the cream cheese mixture over the croissants using a spatula.
6. Sprinkle dried cranberries all over the top of cream cheese mixture.
7. Spray foil with Pam, place over top of soufflé, and then refrigerate overnight.
8. In the a.m. preheat oven to 325º F convection/ 350º F oven. Remove soufflé from the refrigerator, and bring to room temperature for about 10 minutes.
9. Bake the soufflé covered with foil for about 1 hour at 325º F.
10. Once removed from oven, remove foil and let sit for 15-20 minutes.
11. Pour Citrus Syrup over top, or serve on the side of soufflé . Remaining Citrus Syrup can be kept for up to month in a glass jar in the refrigerator.
12. Can also top the warm soufflé with candied citrus peel and serve.


1 cup brown sugar ½ cup sweet dessert style White Wine 1 large Orange (Zest and juice Orange) 1 tsp. lemon juice Zest orange into long strips and mince. Squeeze the orange and retain the juice for use in the syrup. Combine the ingredients for the Citrus Syrup in a non-reactive saucepan, and bring to a boil over high heat. Reduce the heat to a simmer and cook, while stirring occasionally until all the sugar is dissolved (about 5 minutes.)