Instructions: Tear croissants into 1/2-inch chunks. Whirl in a food processor until coarsely chopped, or chop with a knife. Butter 8 souffle dishes (1- to 1 1/4-cup size) and fill equally with croissant pieces.

In a food processor, combine neufchatel cheese, 1/2 cup butter, and 1/4 cup maple syrup; whirl until blended. (Or, in a bowl, beat with a mixer until smoothly blended.) Drop equal portions into each souffle dish.

In a bowl, beat eggs to blend with 1/2 cup maple syrup and the milk. Pour equally into each souffle dish. Sprinkle with cinnamon. Cover and chill at least 8 hours or up to 1 day. Set dishes slightly apart in a 10- by 15-inch pan.

Bake, uncovered, in a 350 degree oven until pudding-souffles are richly browned and centers barely jiggle when gently shaken, 45 to 50 minutes.

About 5 minutes before pudding-souffles finish baking, in a 1- to 1 1/2-quart pan over medium-high heat, frequently stir remaining 1/2 cup maple syrup until hot. Sprinkle pudding-souffles with pecans, dust with powdered sugar, garnish with berries or flowers, and add hot syrup to taste.

This recipe yields 8 servings.

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