Del Monte Cinnamon & Brown Sugar Diced Peaches4-pack
2croissantspreferably day old
1cupheavy cream
½cupsugar
2eggs
1tsp.vanilla extract
pinchsalt
Instructions
Preheat oven to 350°.
Whisk together: cream, eggs, sugar, vanilla and salt.
Rip the croissants into bite size pieces and add to cream mixture. Stir, to ensure the croissants are fully coated, so they will absorb the liquid evenly.
Open the edge of each peach cup, and drain off most of the liquid, then put peaches in bottom of custard cups.
Scoop the cream-croissant mixture on top of the peaches.
Place the custard cups on a baking sheet, and bake until custard sets and top is starting to lightly brown (approximately 25 minutes).
Serve warm or cold.
Notes
*You will need (4) 10 oz. custard cups. I picked up a 4 pack of Anchor Hocking ones at Walmart ($4.97), while buying the peaches.