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1
Preheat oven to 375 degrees F.
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2
Butter a 9 by 9-inch baking dish and line it with plastic wrap going up the walls of the pan.
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3
Cut up the croissants into 1-inch cubes and place them on a sheet pan.
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4
Place in oven and toast for 10 to 15 minutes until slightly crisp, then place them in a bowl.
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5
Meanwhile, in a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan.
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6
When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat.
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7
Set aside to infuse for 10 minutes.
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8
In a large mixing bowl, whisk the eggs and sugar together.
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9
Whisking constantly, gradually add the hot cream mixture.
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10
Strain over the croissant cubes to remove the vanilla bean, and let soak 15 minutes, gently turning the cubes over once.
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11
Empty the mixture into the baking dish.
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12
Let soak another 30 minutes, or overnight, in the refrigerator.
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13
Heat the oven to 350 degrees F.
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14
Place the baking dish in a hot water bath.
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15
Bake until just set and very light golden brown on top, about 25 to 30 minutes.
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16
Let cool, then chill in the refrigerator 4 hours or overnight.
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17
The next day, turn out the pudding and cut round 3-inch plugs from the pudding, place them on a microwave-proof pan and cover with plastic wrap.
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18
To serve, warm maple syrup in a saucepan and keep warm.
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19
Warm the plugs of bread pudding in the microwave and serve topped with hot maple syrup.
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20
Serve with ice cream.
