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Preheat oven to 400°F. Grease a 9" X 13" deep sided baking dish.
In a small saucepan melt the butter over medium heat.
Add the brown sugar and mix into the butter until combined and the brown sugar is dissolved. Pour the brown sugar mixture into the bottom of the prepared baking dish. Spread it out evenly over the bottom.
Add the cubed stale croissants evenly over top of the brown sugar mixture.
Add the eggs, milk, vanilla, salt and spices to a large bowl and whisk until fully combined. Pour the egg mixture evenly over top of the croissant cubes. Press down gently on the top of the croissant cubes for a second or two making sure that they are coated with the egg mixture.
Bake uncovered for 30-35 minutes or until the top is golden brown and the egg mixture is no longer runny. If the top browns too quickly before this recipe is fully baked, place a sheet of aluminum foil gently overtop to prevent further browning.
When ready remove from the oven and let rest 5 minutes before serving.