Creme Brulee Croissant French Toast

This is our new Christmas tradition. I absolutely LOVED being able to prepare this the night before Christmas so that on Christmas morning I didn't have to spend all morning in the kitchen and yet still had this amazing dish to serve my family. I have made overnight french toasts before and they are either not moist enough...or too mushy to even get down. This was absolutely perfect...sweet as all get out...but absolutely divine! My whole family raved about it and pleaded that it be made every Christmas from here on out. When served with a few strawberries over the top and some bacon on the side...that right there my friends is a winning breakfast and worthy of a Christmas morning!

3/4 cup butter
1 1/2 cup brown sugar
3 Tbsp corn syrup
12 medium sized croissants torn into bite sized pieces
9 eggs
3 cups half and half
1 1/2 tsp vanilla
1 1/2 tsp maple syrup
3/4 tsp salt

 In a sauce pan over medium heat, melt butter. Add brown sugar and corn syrup and stir until the sugar is dissolved and the mixture becomes slightly translucent. Pour caramel sauce into a greased 10x13 pan and spread evenly. Put the torn pieces of croissant evenly over the sauce. Whisk the remaining ingredients together and pour over the croissants trying to cover all the pieces. Cover with foil and refrigerate overnight. Bake at 350 for 45 minutes, or until the tops of croissants are crispy and golden brown. Serve with syrup, sliced berries, and whipped cream. In case it wasn't already sweet enough...hahahahaha