Prep time: 15 minutes, baking: 60 minutes.
Ingredients:
- 6 day-old croissants, cut into 1-in cubes
- 3/4 cup of sugar
- 1 can coconut milk
- 4 eggs
- 1 tablespoon vanilla extract
- 2 cups of sliced peaches/mixed berries
- 1 cup of white/semi-sweet dark chocolate, chopped
In a large bowl, combine croissants, sugar, coconut milk, eggs, and vanilla, cover in plastic wraps, and refrigerate for at least 2 hours (or overnight is best). Preheat oven to 325F. Remove croissant mixture from refrigerator and add peaches (or berries) and chocolate, and toss to combine. Line a muffin pan or lightly oil a 9×9-in square (or round) baking pan. Pour mixture evenly into liners or pan. Bake for 50-60 minutes, until golden brown.
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