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In a heavy bottomed pot, bring whipping cream and milk to a simmer.
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Beat eggs, egg yolks, sugar, vanilla bean paste and salt until light and fluffy.
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When milk/cream has come to a simmer remove from heat.
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Add a half of a cup or cream mixture to egg mixture and mix until combined.
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Continue this process by adding 1 cup of cream to egg mixture at a time and mix.
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Preheat you oven to 350 degrees.
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Grease a 9x13 inch pan.
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In a large bowl, break up 1in x 1in croissant pieces.
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Add ¼ of cream mixture to the croissant pieces and stir to combine.
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Wait 15 minutes and add another ½ of the cream mixture, again stir to combine.
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Let rest for 5 minutes then stir.
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Finally, pour the rest of the cream mixture into the croissant bowl, mix and pour into pan.
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Bake for 40 minutes.
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Serve hot or cold with whipped cream and/or fresh berries