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.
Ingredients
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1/2 cup butter
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6 croissants (large)
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12 eggs
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3 cups half & half
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8 ounces cream cheese
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1 cup maple syrup
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1 1/2 teaspoons Vanilla
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powdered sugar
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