Ingredients

1/2 c. Butter
1 tsp, cinnamon 2 T. sugar Mixed together
3 c. Half and half
8 large eggs
4-5 med croissants
3/4 c. Fresh Chile Company Wildflower Honey
8 oz. cream cheese
1 c. Chopped pecans

Topping: (optional)

1/2 c. Butter
1/2 c . Honey

Coarsely rip baked croissants into 1” pieces and place evenly in the bottom of a 13x9 pan. Combine cream cheese, butter and1/4c. Honey in a mixer then spread evenly over croissants.

In a large bowl beat eggs, 1/2c. honey, and half & half. Pour over croissants/cream cheese mixture, cover with cinnamon/sugar mixture and chopped pecans.

Cover and refrigerate over night.

Next morning remove from refrigerator, uncover and bake in a 350 oven for 50-55min. Or until puffed and golden.


Topping: In microwave safe bowl heat remaining butter and honey drizzle over Soufflé.

Serve hot.