5croissantsfresh from the bakery, cut in half horizontally
Instructions
Preheat the oven to 350 degrees F.
Grease a round 9" cake pan and set aside.
Put the sugar, 2 tbs maple syrup, and water in a small saucepan over medium-high heat.
Bring to a boil without stirring, and cook until amber in color and a candy thermometer reads 240 degrees, about 10 - 13 minutes.
Remove from heat, pour into the prepared cake pan and set aside.
Whisk the milk, eggs and remaining syrup in a large bowl.
Dip each of the croissant pieces in to coat.
Arrange in two or three layers over the caramel sauce in the cake pan, pressing to flatten.
Carefully pour any of the remaining milk mixture over the croissants.
Place the cake pan in a large roasting pan.
Pour just enough water into the roasting pan that it comes halfway up the outside of the cake pan with the croissants in it.
Carefully place in oven and bake for 45 minutes, until golden brown and set.
Carefully remove from the hot water bath, slice and serve.
Notes
(I would try flipping this next time, so that the caramel spills out over the top. Not sure if it would work, but worth a go).Rachael Ray Magazine Online