*You can use a blender or food processor to blend the batter and/or filling. I only used a mixer because it was easier clean up for me.
* I used low fat ingredients wherever possible to help lighten it up a bit, but you can use full fat if that's your preference.
*You can make this dish the night before (unbaked) and bake the next morning after letting it come to room temperature.
*Souffle is best served immediately, but leftovers are fine gently reheated in the microwave. I reheated individual slices for about 20-30 seconds.
Souffle recipe slightly adapted from a college lunch lady friend
Syrup recipe from The Merchant Baker.
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