Peach & Blackberry Bread Pudding

• heavy cream↗3 cups
• granulated sugar↗1 1⁄2 cups
• medium peaches, pitted, peeled & thinly sliced↗10
• vanilla extract↗1 tablespoon
• salt↗1⁄2 teaspoon
• blackberry↗1 cup
• croissants, cut into 1-inch cubes↗10
• large eggs↗2
• large egg yolks↗6
• vanilla ice cream

Step-by-step instructions

1. 1

   Preheat oven to 300 degrees. Butter a 9” x 13” baking dish. In a heavy 4-quart pan, combine cream, sugar, vanilla and salt. Warm over medium-low heat, just until steam comes off surface. Do not boil. Remove from heat, pour over cut-up croissants and let stand for 30 minutes

2. 2

   In a large bowl, whisk together egg yolks and eggs. Gently stir in croissant mixture. Fold in peaches and blackberries. Pour into baking dish and bake for 1 1/2 hours or until a knife inserted in center comes out clean. Cool slightly.

3. 3

   To serve: Cut into 12 squares, place one on each dessert plate, and serve with ice cream.