French Toast Souffle

4 large or 5 medium croissants, baked
8 ounces cream cheese, softened
1/2 cup butter, softened
3/4 cup maple syrup, divided
10 eggs
3 cups half-and-half
1 teaspoon ground cinnamon
Confectioners' sugar
Chopped pecans (if desired)

Topping:
1/2 cup butter
1/2 cup maple syrup

Using your hands, coarsely rip croissants into 1-inch pieces. Distribute the pieces evenly in a greased 13 x 9-inch casserole dish.

Combine cream cheese, butter and 1/4 cup maple syrup. Spread the mixture evenly over the chopped croissants.

In a large bowl, beat the eggs, 1/2 cup maple syrup and half-and-half. Pour this over the croissants and cream cheese mixture in pan. Sprinkle with cinnamon. Cover and refrigerate overnight.

The next morning, remove the pan from the refrigerator.

Heat the oven to 350 degrees F. Uncover and bake 45 to 50 minutes, or until puffed and golden.

For the topping, heat 1/2 cup butter and 1/2 cup maple syrup in a small saucepan. Pour over the warm souffle as it is being served.

Sprinkle with confectioners' sugar and chopped pecans, if being used.