10 mini croissants (1-2 days old)
4 T butter, soft
3 c half & half
1/3 c sugar
1 1/2 t vanilla extract
1/8 t salt
4 eggs, beaten
3 T maple syrup, to drizzle on top
Cut croissants in half lengthwise. Spread butter on one side of each croissant. Place croissants in a 10 inch pan, overlap if necessary.
In a bowl, combine and mix well the half & half, sugar, vanilla, salt and eggs. Slowly pour mixture over croissants.
Bake at 350 degrees for 45-50 minutes, until a knife comes out clean.
Drizzle with maple syrup.
