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1C Sugar
1/4C plus 2T Maple Syrup
2C Milk
2 Large Eggs
5 Croissants (cut in half horizontally)

Preheat the oven to 350 degrees. butter a 9x2 inch round cake pan. In a
small, heavy saucepan, bring the sugar, 2T 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 240 degrees, 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 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, about 45 minutes. Remove the pan from the roaster, cut
into wedges and serve warm.

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