Break the eggs into the jar of your blender. Add 1.5 cup of whole milk or half and half and 1 teaspoon of vanilla. Blend well and pour the custard mix into a large cake pan.
Place a rack in the center of your oven and turn oven on to 375F. Place 3 large or 6 small croissants bottom-side-down into the custard mix. Allow to set for 2 minutes, then turn over and allow to soak another 2 minutes.
Spray a half-sheet pan with vegetable spray and place the pan next to the cake pan containing the drenched croissants. Move the croissants to the sheet plan and place them top-side-up.
Repeat step 2 with the remaining croissants and move them to the sheet pan. Spray the tops of all the croissants with vegetable oil.
When oven reaches 375F, place the sheet pan into the oven and bake for 15 minutes. If the croissants are well-set inside and crusty on the top; if not, cook for another 10 minutes. When croissants are done, remove from the oven. Plate and serve with maple syrup, accompanied by poached pears with walnut caramel sauce and sage sausage.