Pear Almond Crossaint Bake

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INGREDIENTS

• 4 large croissants (preferably a day old), cut into bite-sized chunks

• 1 pear, cored and diced into 1-inch cubes

• ½ cup Mariani sliced almonds, divided

• 4 large eggs

• 1 cup whole milk

• ½ cup heavy cream

• ½ cup granulated sugar

• 1 tsp vanilla extract

• ½ tsp almond extract (optional)

• ½ tsp ground cinnamon

• ¼ teaspoon salt

• 2 tbsp unsalted butter, melted

• Powdered sugar, for serving (optional)

INSTRUCTIONS

1. Preheat the oven to 350°F. Grease a 9x9-inch baking dish with butter or nonstick spray.

2. Arrange half of the croissant pieces in the pan. Top with half the diced pear and a sprinkle of sliced almonds. Repeat with remaining croissants, pears, and the remaining almonds.

3. In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, almond extract, cinnamon, and salt until smooth.

4. Slowly pour the wet ingredients over the croissants and pears, making sure to coat everything. Gently press down with a spatula so the croissants absorb the liquid. Let the mixture sit for 10 minutes to soak.

5. Drizzle melted butter over the top and sprinkle on some extra sliced almonds if desired. Cover loosely with foil and bake for 25 minutes. Remove foil and bake another 20–25 minutes, until the tops of the croissants are golden brown and the custard is set in the center.

6. Let cool for 10 minutes before dusting with powdered sugar. Serve warm, on its own or with whipped cream or ice cream.