Coat a 9 x 13 inch baking pan with non-stick cooking spray.

Cut croissants into 2 inch squares. and place in the prepared 9 x 13 pan.

In a bowl, whisk together the eggs, milk, vanilla, and salt until well combined. Pour the mixture slowly and evenly over the croissant pieces.

Arrange peaches over the top of the dish. Sprinkle brown sugar over the peaches followed by the cinnamon.

Cover with foil and refrigerate overnight.

In the morning, bake covered at 350 degrees for 30 minutes. Uncover and bake an additional 10 minutes.

Cut into 8 squares. Serve each square topped with maple syrup. Serves 8.