KY3's Ozarks Today got a private cooking lesson at Silver Dollar City's Culinary and Craft School.
Here's a special holiday breakfast recipe that won't keep you in the kitchen long.
Cinnamon Raisin French Toast Souffle’
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1 large loaf of cinnamon raisin bread
3/4 cup of maple syrup, divided
12 ounces of cream cheese, softened
6 ounces of butter, softened
10 eggs, beaten
3 cups of half and half
Place chopped/broken bread in a well -buttered 9 x 13 inch glass pan. Mix cream cheese, butter and 1/4 cup maple syrup until smooth. Spread on top of the bread, leaving space to pour the egg mixture through.
Beat eggs, half and half and 1/2 cup of maple syrup. Pour over bread and sprinkle with pecans and cinnamon sugar. Cover and refrigerate overnight.
Uncover and bake 50-55 minutes at 350 degrees. Cut into squares and sprinkle with powdered sugar.
Serves 12.
Options: Use fat-free coffee-mate or fat-free half & half instead of regular half & half.
For those who enjoy the sweet and savory mix, cook some pork sausage, drain well, and add to the filling. How much sausage? For a full recipe, about 1/2-3/4 lb, finely crumbled.
Kids don't like raisins? Just get cinnamon bread!
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