Peach Croissant Breakfast/brunch Dish
1 tablespoon Vanilla
1 ½ cups Half & Half or (3/4 cup each Heavy Cream and Milk)
Dash of cinnamon
3 or 4 large croissants (few days old is better)
1 stick butter
2 tablespoons maple syrup
1 cup Brown Sugar
1 large can (30 oz) sliced peaches – Drained
Grease a 9 X 13 baking dish.
Combine butter, brown sugar and maple syrup in a sauce pan and melt over medium heat until foamy and almost burnt. Pour into baking dish and spread evenly while still hot.
Place drained peaches evenly on top of the sauce at the bottom of the dish. Slice croissants length wise and place over peaches with the inside of the croissants facing down.
In a bowl mix eggs, half & half, vanilla and a dash of cinnamon.
Pour egg/milk mixture over croissants into baking dish evenly.
Cover and refrigerate overnight so croissants can soak up mixture.
Pre-heat oven and bake at 375 to 400 degrees for 50 minutes – 60 minutes. Top of croissants should be ark brown (almost burned)
Cool down a few minutes and cover with a large cookie sheet. Drain excess liquid and then flip it over onto the cookie sheet so peaches are on top.
(Optional) Mix 1 cup of Mascarpone Cheese with 1 tablespoon of powdered sugar and 1 teaspoon Vanilla. Place a dollop of Mascarpone Cheese mix and dust with powdered sugar.