-
Grease a 9x13 pan.
-
Tear up croissants or french bread and place in greased pan, close together to cover bottom of pan.
-
Beat eggs, half and half or milk ( I prefer half and half), sugar, vanilla and pinch of salt in a blender until mixed well.
-
Pour the egg mixture over the croissants in pan.
-
Cover and let sit in fridge overnight or at least 6 hours.
-
About an hour before ready to bake, remove pan from fridge. Sprinkle 2 cups of fruit on top of croissants. Sprinkle with 1-2 tablespoons sugar.
-
Bake uncovered on center rack of oven for about 45 minutes at 350 degrees.
-
Make syrup while breakfast is baking.