Spray a 13 x 9-in. baking dish with non-stick cooking spray. Set aside.

In a large mixing bowl, whisk eggs, cream, vanilla, cinnamon, orange zest, maple syrup, and salt together. Submerge croissant halves in liquid until completely soaked.

Arrange croissants in the prepared baking dish, overlapping slightly if necessary.  Cover with plastic wrap and refrigerate overnight.

 When ready to bake, remove dish from fridge and sit at room temperature for 30 minutes.

Preheat oven to 375°. Bake uncovered for 25 to 30 minutes, until golden brown. 

Serve with berries, whipped cream and maple syrup. Serves 6.