Croissant French Toast

We had so much yummy food during our Thanksgiving vacation!  This french toast recipe was used for breakfast the day after Thanksgiving.  All I have to say is that Rachel Ray is a genius!  I hate french toast but this was custardy and I loved it.  This came out of Rachel Ray's holiday magazine for this year.  You may be seeing some of the fabulous recipes from that magazine.

1 c. sugar

1/4 c. + 2 tbsp. pure maple syrup

2 c. whole milk

2 large eggs

5 croissants, cut in half horizontally

Preheat oven to 350F.  Butter a 9" round cake pan.  In a small heavy saucepan, bring the sugar, 2 tablespoons maple syrup and 1/2 cup water to a boil over medium-high heat, without stirring.  Boil until the caramel is light golden and registers 240F on a candy thermometer, about 10 minutes.  Working quickly and carefully pour the maple caramel into the prepared pan.  In a large bowl or baking dish, whisk together the milk, eggs and remaining maple syrup.  Soak the croissant halves in the custard until moistened, then layer the croissant on top of the maple caramel in the pan, pressing down to flatten.  Pour any remaining custard over the croissants and let the bread soak and soften.  Set the cake pan in a large roasting pan and carefully pour enough hot water in the pan to reach halfway up the sides of the cake pan.  Bake until croissants are golden, the custard is set and a toothpick inserted comes out clean.