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1
The Night Before: Place croissants in a large food processor and roughly chop croissants into 1/2-inch each pieces. Avoid creating crumbs. Set 11/2 cups of chopped croissants aside. Transfer remaining croissants to a well-greased 9x13-inch pan.
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2
Wipe croissant crumbs from food processor with a paper towel (it's ok if some crumbs remain). Add cream cheese, butter, and 1/2 cup maple syrup. Puree until mixture is combined. Transfer cream cheese mixture to a heavy gallon Ziploc bag. Cut a hole in one corner of the bag, using a pastry tip if possible, and pipe cream cheese evenly over croissants.
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3
Combine eggs, remaining maple syrup and half & half in a large bowl. Whisk to combine well. Slowly pour mixture over the cream cheese mixture.
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4
Sprinkle remaining 11/2 cups of chopped croissants over entire casserole, assuring cream cheese spots are covered.
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5
Combine 1/2 cup powdered sugar and cinnamon in a small bowl and sprinkle over the top of the croissants. Cover and refrigerate at least 6 hours, or overnight if possible.
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6
When Ready to Serve: Preheat oven to 350u00b0. Bake French Toast covered with foil for 30 minutes. Remove foil and cook 30 minutes more. Note that the souffle will rise as it cooks.
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7
Let souffle rest on counter at least 20 minutes before serving to set the cream cheese mixture.
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8
Make Buttered Rum Syrup: In small saucepan, warm rum and bring to low boil to cook off the alcohol.
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9
Whisk in butter and syrup. Reduce heat to low and stir until butter is melted and syrup comes together.
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10
Sprinkle souffle with pecans and remaining powdered sugar if desired. Serve with warm syrup or buttered rum syrup.
