• Butter a 9” x 9” glass baking dish or spray with Pam.

Dice Croissants and Prep Ingredients

• Slice and cut croissants into bite-sized pieces and set aside.

  In a large, 4-cup glass measuring cup add half-and-half, sugar, vanilla extract and eggs. Whisk to combine.
• Place ½ the croissants in a baking dish and top with half of the fruit, creating a first layer. Next, place what's left of the croissants and fruit on top of that first layer.

  Pour the liquid from the measuring cup over the diced croissants and fruit. Set aside and allow the dish to rest for 30 minutes or cover with plastic wrap and refrigerate overnight.

  Note: If refrigerating overnight, remove the baking dish from the refrigerator in the morning and set it on the kitchen counter at room temperature for 30 minutes before baking. Remove the plastic wrap and bake as directed. Since the ingredients were chilled, it may need a few extra minutes in the oven.

Bake

• Preheat oven to 350° F.
• Bake for 30-40 minutes or until the croissants are lightly browned on top and bubbling around the edges. If baking after refrigeration, it may need a few extra minutes.
• Serve immediately. If for brunch or breakfast, enjoy with coffee or orange juice.

  For dessert, serve as-is or top with a dusting of powdered sugar or a dollop of whipped cream. I like to garnish with a sprig of fresh mint.