• Preheat oven to 350ºF. Scatter the torn croissants evenly in a single layer on a baking sheet. Bake until dry and toasted, about 8-10 minutes.**
• Place the walnuts in a single layer on a sheet pan and bake for 8 to 10 minutes, or until golden brown and fragrant. Remove from the oven and let cool.

Make the Custard:

• In a large bowl, whisk the maple syrup, brown sugar, egg yolks, egg, vanilla, cinnamon, and salt together until smooth. Stir in the heavy cream and milk until combined. Gently fold in the croissants until every piece of bread is completely saturated in the custard. Then fold in the walnuts.
• Pour mixture into a greased 8-inch square baking dish, gently pressing down on the bread to ensure that all of the pieces are completely saturated in the custard. Allow to sit and soak for at least two hours***.
• Preheat the oven to 350ºF. Sprinkle the 1 tablespoon of sugar evenly over the bread pudding. Bake in the oven for 40-45 minutes, or until golden and toasty.

Make the Sauce:

• Combine the sugar, flour, and salt in a small bowl. In a medium saucepan, melt the butter over medium-low heat. As the butter melts, it’ll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma. 
• Once browned and nutty, whisk in the sugar-flour mixture until combined. Gradually pour in the heavy cream, and continue whisking until sauce is thickened and coats the back of a spoon. Once thickened, remove saucepan from stove and stir in maple syrup and vanilla.
• To serve, slice/scoop bread pudding into bowls. Drizzle sauce on top, and enjoy!