Ingredients
- 10 -12 plain croissants
- a few days old
- torn into chunks
- 3 cups heavy cream
- 1 12 cups granulated sugar
- 1 tablespoon vanilla extract
- 12 teaspoon kosher salt
- 34-1 teaspoon freshly grated cinnamon
- 6 large egg yolks (freeze the whites for omelets)
- 2 large eggs
- 8 -10 peaches
- pitted
- peeled and chunked or 1 (28 ounce) can canned peaches
- drained and chunked
- 1 cup berries
- defrosted or perferably fresh (your choice
- raspberries
- blackberries
- blueberries
- strawberries
- boysenberries even blackcherries)
Instructions
- Heat oven to 300 degrees.
- Butter a 13 x 9 baking dish.
- In a large sauce pan over low heat, combine cream, sugar, vanilla and salt, stirring till warm, (no boiling), stir in cinnamon.
- Add croissants to mix, stirring to saturate.
- Chill about 30 minutes.
- With an electric mixer, blend egg yolks and eggs.
- Gently stir into croissant mixture, fold peaches and berries into mix.
- Pour mix into baking dish.
- Bake for 1- 1 1/2 hours or until pick inserted comes out clean.
- Cool, serve topped with sweetened whipped cream or ice cream.
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