1 tablespoon vanilla bean paste or pure vanilla extract
1/4 teaspoon kosher salt
1 cup Bonne Maman Four Fruit Preserves
8 croissants, torn into rustic 2-inch pieces
1/2 cup chopped pecans
1/2 cup raspberries Confectioner’s sugar, optional
Preheat oven to 350 degrees.
Combine the milk, egg yolks, maple syrup, vanilla, and salt in a large bowl and whisk until frothy. Heat the preserves in a small saucepan until warm and pourable, 1 to 2 minutes.
Arrange half of the croissant pieces in the bottom of a 2 1/2-quart cast iron skillet (I used Le Creuset) and drizzle with half of the warm preserves. Pour half of the egg mixture over the croissants. Repeat with remaining croissant pieces, preserves, and egg mixture. Lightly press the croissants with a spoon to help saturate with liquid, but do not submerge completely. Set aside for 20 – 30 minutes before baking.
Sprinkle the casserole with pecans and raspberries. Cover the skillet with aluminum foil and bake for 30 minutes. Remove the aluminum foil and continue cooking until puffed and golden, 15 to 20 minutes. Let stand for 10 to 15 minutes before serving; garnish with confectioner’s sugar if desired. Serve warm or at room temperature.