Peach & Blackberry Bread Pudding

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

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

heavy cream, sugar, peaches, vanilla, salt, blackberry, croissants, eggs, egg yolks, vanilla ice cream

Taken from www.food.com/recipe/peach-blackberry-bread-pudding-238657 (may not work)