| | Directions | | Slowly melt butter, cream cheese, and syrup over low heat. Tear croissants and put in 2 buttered 13 X 9 pans. Pour syrup over bread. Combine and beat until smooth: eggs, half & half, and vanilla. Pour over bread. Cover pans and let sit overnight in refrigerator. Bake at 350° for 35-45 minutes, until golden brown. Dust with powered sugar. |
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| Ingredients | | - |  | 1/2 cup butter |
| - | | 6 croissants (large) |
| - | | 12 eggs |
| - | | 3 cups half & half |
| - | | 8 ounces cream cheese |
| - | | 1 cup maple syrup |
| - | | 1 1/2 teaspoons Vanilla |
| - | | powdered sugar |
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