Preheat oven to 350 degrees F.
Cut croissants into 1-inch cubes and place in a large mixing bowl. Soak croissant cubes in half & half until completely saturated.
Whisk the remaining ingredients together in a separate bowl. Add to bowl with bread mixture and mix well.
Spray a 9×13 pan with cooking spray. Pour mixture into pan and spread evenly. Bake until egg is set (about 50 minutes).
Remove from oven and let cool until it has deflated slightly but is still warm.
Pour maple syrup over pudding and serve with fresh whipped cream. Enjoy!