Croissant Pudding

Croissant Pudding 4 large croissants sliced in thin small circles 4 T butter, softened 3 cups half n half 1/4 cup sugar sprinkle through croissant slices 1 1/2 tsp. vanilla extract 1 1/2 tsp. cinnamon 1/8 tsp. salt 4 large eggs beaten 1/2 cup raisens (optional) 3 tbs. maple syrup (I used pecan syrup to drizzle over top) Preheat oven 350 degrees Place sliced croissant pieces in mixing bowl. Add sugar through out the bread as you toss it gently in. In a square baking dish spray with cooking spray. Mix half n half, vanilla, cinnamon, salt & eggs. Pour mixture over bread. Add raisens. Mix well Pour into baking dish. Bake 45-50 minutes. until a toothpick inserted come out clean. Remove from rack. Drizzle maple syrup over the top. Cut like cake and serve. (also topped with some coolwhip)