3medium Bartlett pears, about 3 heaping cups, cut into 1’’ pieces
1 1/2cupswhole milk
3Tbsp.coconut OR brown sugar, plus some to top
6egg yolks
2eggs
1tsp.vanilla
3/4tsp.cinnamon
1/4tsp.allspice
A pinch of nutmeg
Powdered sugar and maple syrup to serve
Instructions
Cut the croissants in 1-inch cubes and place on a cookie sheet. Lightly broil the cubes in the oven (on low) until golden brown—1-2 minutes. Then, toss the cubes to expose any untoasted pieces and return to the broiler for 30 more seconds.
Preheat oven to 350 degrees and spray or butter a square, 9X9 baking dish, or smaller rectangular dish. Set aside.
In a large mixing bowl, combine milk, eggs and yolks, brown or coconut sugar, vanilla, allspice, nutmeg cinnamon. Mix ingredients until the sugar has dissolved and eggs are well incorporated. Fold in the toasted croissants, diced pears and dried berries with your hands. Gently mix until most of the moisture has been absorbed.
Spoon muffin, pear, and other ingredients into the pan and sprinkle the top with extra brown or coconut sugar. Place the pan on the center rack of the oven and bake for 30 minutes covered with foil, then remove foil and bake for 20 minutes more.
Served warm with 100% maple syrup and powdered sugar.