Deadly bread pudding. Exquisite, always a hit at the Brunch. croissants butter, softened cream cheese, softened maple syrup (divided) eggs half-and-half cinnamon, to taste pecans, chopped (optional) Tear or cut croissants into 1/2-inch chunks. Pulse in food processor until coarsely chopped. Butter 8x8-inch mold. Spread croissant pieces evenly. With a mixer at low spead, blend together butter and cream cheese. Add 2 Tbsp maple syrup. Gently drop spoonfuls over croissant pieces. Don't worry about spreading it evenly, that's impossible: this stuff is thick. Just dollop it on, more or less over the whole thing, and try not to disturb the croissant pieces too much. Beat eggs. Add half-and-half and 1/4 cup maple syrup. Gently pour into pan. Sprinkle with cinnamon, cover, and refrigerate overnight. Bake, uncovered, at 350 degrees until browned and nearly set (center jiggles, but not too much), about 45 minutes to one hour. If you like, about 5 minutes before removing from oven, cover with chopped pecans. This is half of the original recipe (see link, above), and is enough for 4 hungry people. The original recipe calls for individual souffle dishes or ramekins... that's too fussy for me.