Heat oven to 325. Slice the croissants into very small cubes, about 1/2 inch. Place the cubes in a greased 9x13 pan. In a large bowl, whisk eggs with the sugar, maple syrup and vanilla, mixing well. Whisk in the heavy cream. Pour this mixture over the croissants. Press the croissants down with a fork to ensure that they are all well moistened with the custard. Let stand for at least 10 min., or until the croissants have absorbed the liquid. Cover the pan with foil and place in oven. Bake for 20 min. Remove the foil and continue baking until the top is nicely browned and custard is nearly set; from 10 - 20 minutes. Remove from oven and set aside. The custard will continue to set as it cools. Serve warm with rum sauce.
Rum sauce- Combine cream and brown sugar in a large saucepan over med - high heat; bring to a boil. In a small bowl, whisk, together the cornstarch and the rum until smooth and then add it to the cream mixture and whisk constantly 8- 10 min. or until
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