4 large croissants, toasted 8 oz. cream cheese, softened 1/2 C. butter, softened 3/4 C. maple syrup, divided 10 large eggs 3 C. half and half or whole milk 1 tsp. cinnamon 1 C. chopped pecans 1/2 C. butter for sauce 1/2 C. maple syrup for sauce
In food processor, finely chop croissants; distribute evenly in greased 13x9" pan. In food processor, combine cream cheese, butter and 1/4 cup maple syrup. Drop by spoonfuls over croissants and try to smooth out evenly. In large bowl, beat eggs, milk and 1/2 cup maple syrup. Pour over croissants. Sprinkle with cinnamon. Cover and refrigerate overnight. In the morning remove from refrigerator. Preheat oven to 350F. Uncover and bake for 50 to 60 minutes or until golden brown. Remove from oven and sprinkle with chopped pecans. In small saucepan, heat 1/2 cup butter and 1/2 cup maple syrup. Pour over warm French toast. Let rest for 15 minutes before cutting. Serves 10 to 12.