A delicious and indulgent treat courtesy of TK van Louw.

Ingredients

• 1 x 410 g can Rhodes Quality Peach Slices, drained
• 5 tablespoons of Rhodes Quality Berries & Cherries Fruit Jam
• 3 croissants chopped into 2.5cm cubes
• 3 large eggs
• 625ml (2½ cups) full cream milk
• 3 tablespoons of butter, melted & cooled
• 125ml (1/2 cup) of white sugar
• 1 teaspoon of cinnamon powder
• 1 teaspoon of vanilla essence

Method

1. Preheat your oven to 180°C.
2. In a bowl layer your chopped croissants, chopped Rhodes Quality sliced peaches & spoons of the Rhodes Quality Berries & Cherries Fruit Jam, in a baking dish & drizzle with melted butter.
3. Egg mixture: Beat together eggs, milk, cinnamon powder & vanilla extract.
4. Pour the egg mixture over the chopped croissants and allow to soak for 3mins.
5. Sprinkle it with some sugar and get ready to bake.
6. Bake for 25-30mins until toasted golden on top and set inside, yet still wobbly (do a poke test to check).
7. Allow to rest for a bit and serve with a side of your choice. My favourite is custard, but there’s ice cream, desert cream or even mascarpone.

Cooking Tip: Use left-over croissants so that they do not go to waste.