- 1 cup sugar
- 1/4 cup pure maple syrup, plus
- 2 tablespoons pure maple syrup
- 2 cups whole milk
- 2 large eggs
- 5 croissants, cut in half horizontally
- Preheat the oven to 350°. Butter a 9-by-2-inch 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, and cook for 5 minutes.
- Boil until the caramel is a light golden color or a candy thermometer registers 240º, 5 to 8 minutes longer. Working quickly and carefully, remove the thermometer and pour the maple caramel into the prepared cake pan. Set aside.
- In a large bowl or baking dish, whisk the milk, eggs and the remaining 1/4 cup maple syrup.
- Soak the croissant halves in the custard until moistened, then layer the croissants on top of the maple caramel in the prepared cake pan, pressing down gently to flatten.
- Pour any remaining custard over the croissants and let the bread soak and soften, pressing down occasionally to flatten the croissants.
- Set the cake pan in a large roasting pan and carefully pour enough hot water into the roasting pan to reach halfway up the sides of the cake pan.
- Bake until the croissants are golden and the custard is set (a toothpick inserted in the center of the French toast should come out clean), about 45 minutes.
- Remove the French toast from the hot-water bath, cut into wedges and serve warm.