Peaches and ...? Bread Pudding

• 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)

1. Heat oven to 300 degrees.
2. Butter a 13 x 9 baking dish.
3. In a large sauce pan over low heat, combine cream, sugar, vanilla and salt, stirring till warm, (no boiling), stir in cinnamon.
4. Add croissants to mix, stirring to saturate.
5. Chill about 30 minutes.
6. With an electric mixer, blend egg yolks and eggs.
7. Gently stir into croissant mixture, fold peaches and berries into mix.
8. Pour mix into baking dish.
9. Bake for 1- 1 1/2 hours or until pick inserted comes out clean.
10. Cool, serve topped with sweetened whipped cream or ice cream.

croissants, heavy cream, sugar, vanilla, kosher salt, freshly grated cinnamon, egg yolks, eggs, peaches, berries

Taken from www.food.com/recipe/peaches-and-bread-pudding-49105 (may not work)