Vanilla Maple Croissant Bread Pudding

I've been experimenting with croissants recently, trying to recreate a creme brulee croissant french toast I had in Vegas a couple months ago. Last night's experiment turned out fantastic and was so easy to make because you prep the night before. What I love about this recipe is that it's soft and delicate with a crunchy top-- contrasting textures are my favorite. Plus the little splash of rum goes great with the vanilla, maple and hint of orange flavor.

This is a super easy make-ahead breakfast--all you have to do in the morning is pop it in the oven when you wake up and by the time you're done with your shower, you've got a light, fluffy, crunchy bread pudding to nosh on with your morning tea. But it'd be awesome as a dessert with some ice cream and fruit! Just prep in the morning and by the time dinner rolls around, you're ready to go.

VANILLA MAPLE CROISSANT BREAD PUDDING
Serves 4

Ingredients
1 stick unsalted butter (1/2 cup)
3/4 cup brown sugar
2 teaspoons pure maple syrup
4 eggs
1.5 cups half & half (or heavy cream, if you wish)
1 teaspoon pure vanilla extract (a little goes a long way here)
1 tablespoon orange juice
1 teaspoon dark rum
1/4 teaspoon salt
3 large croissants, halved horizontally
(optional) 1 cup semi-sweet chocolate chips

Preparation1) Melt butter in a small skillet, then add brown sugar and maple syrup. Mix until smooth and combined. Spread mixture evenly onto the bottom of a 9 x 13 x 2 baking pan.
2) Place sliced croissants, cut side down, over the brown sugar mixture; sprinkle with chocolate chips, if desired
3) In a mixing bowl, beat eggs (careful not to overbeat) and add half & half, vanilla, orange juice, rum and salt
4) Pour egg mixture over the croissant and cover with plastic wrap; refrigerate for 8-10 hours
5) When ready to bake, place baking pan into the oven at 375 degrees (I didn't preheat and it turned out great) for 40 minutes or until the tops of the croissants are crunchy and brown.
6) Nom nom nom!

Eat me, I'm delicious!