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Peach & Blackberry Bread Pudding

Created by ellie on July 30, 2018

Step 1: Preheat oven to 325 degrees F. Spray a 12 inch cast-iron skillet with cooking spray.
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.
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.
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.
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.