Ingredients
- 420 grams croissants (6 large, cut or torn into 1 inch pieces)
- 1 1/2 cups milk
- 1 1/2 cups heavy whipping cream
- 3/4 cup granulated sugar (plus one tablespoon, divided)
- 6 egg yolks
- 1 large egg
- 1 tablespoon vanilla
- 3/4 teaspoon kosher salt
- 2 cups peaches, diced
- 1 cup blackberries, halved
- 2 tablespoons butter, melted
- 2 tablespoon brown sugar
How to Make
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Step 1: Preheat oven to 325 degrees F. Spray a 12 inch cast-iron skillet with cooking spray.
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Step 2: On a rimmed cookie sheet place the croissant pieces so they do not touch each other and bake for 15 minutes or until toasted. Let cool and then receive 2 cups of the pieces for topping.
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Step 3: In a bowl whisk together the milk, cream, 3/4 cup sugar, and next 4 ingredients (-salt). Stir in toe toasted croissant pieces (except for the 2 cups that are being reserved for topping) and then fold in the fruit. Pour mixture into prepared skillet and using a spatula press down and then cover with the milk mixture. Cover and let stand for 30 minutes.
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Step 4: Uncover pan and place the reserved 2 cups of the croissant pieces on top and brush with melted butter. In a cup or bowl combine brown sugar and 1 tablespoon white sugar and sprinkle over top of pan.
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Step 5: Bake for 50-60 minutes or until pulled and knife inserted near center comes out clean. Let stand 15 minutes before serving with ice cream or whipped cream.
Tips & Variations
- Cast iron skillet
We hope you enjoy this recipe!
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