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1
Preheat the oven to 350u00b0. Butter a 9-by-2-inch round cake pan.
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2
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.
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3
Boil until the caramel is a light golden color or a candy thermometer registers 240u00b0, 5 to 8 minutes longer. Working quickly and carefully, remove the thermometer and pour the maple caramel into the prepared cake pan. Set aside.
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4
In a large bowl or baking dish, whisk the milk, eggs and the remaining 1/4 cup maple syrup.
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5
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.
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6
Pour any remaining custard over the croissants and let the bread soak and soften, pressing down occasionally to flatten the croissants.
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7
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.
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8
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.
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9
Remove the French toast from the hot-water bath, cut into wedges and serve warm.
