Spray slow cooker with cooking spray, and turn heat to high.

Place the Croissants on a cutting board, or mat, and cut into 1-inch cubes. Add to the slow cooker

Cut the Jumbo pumpkin muffins into 1-inch cubes. Add to the slow cooker.

Toss the croissants and muffins together gently with your hands to blend. Place lid on the slow cooker.

Place the cream cheese in a large microwavable bowl. Microwave for about 1 minute, stirring halfway through, to soften the cream cheese, making it easy to stir.  Stir the cream cheese with a large spoon until it's smooth and creamy. 

Stir the sugar into the cream cheese until the sugar is completely blended. 

Add the can of pumpkin, and stir to blend. 

Add the sweetened condensed milk, egg, cinnamon, pumpkin pie spice, and vanilla, and stir until blended and smooth. 

Pour the mixture over cubed croissants and pumpkin muffins, and stir to mix. 

Cook on high for about 1 to 1/2 hours, and then turn the heat to low. Finish cooking, for about 2 - 3 hours, or until a knife inserted in the middle comes out clean.

Melt the butter in a heavy bottom saucepan over medium-high heat.

Add the milk and brown sugar. Stir to combine until the brown sugar is dissolved. 

Continue to cook until the sauce begins to boil. Add the vanilla. Then, turn the heat to low, and continue to stir. This must be stirred the whole time it's cooking, or it will stick to the bottom. 

Continue to stir until the mixture begins to thicken. When it starts to thicken, keep stirring and cook for about 5 minutes.

Remove the saucepan from the heat, and stir in the maple syrup.  If you serve this right away, it will stay the same consistency.  If you serve at a later time, the sauce may thicken until it resembles thick cold gravy. To thin it back out, put the pan back on low heat, and stir in about 1 tablespoon of butter, and a few drops to several drops of milk, and stir.  The sauce will begin to thin.  Just keep adding a few drops of milk at a time until you get it to the consistency you prefer. 

To serve, you can either spoon the Bread Pudding from the slow cooker or cut it in pieces and remove it with a cake server.  Place the bread pudding on a dessert dish, or bowl, and spoon caramel sauce over the top.