Cast iron autumn berry croissant bread pudding


Ingredients
8 eggs
1 cup milk
1/2 teaspoon salt
3 cups croissants, diced
(I used 9 mini croissants)
2 cups fresh berries (I used blackberries, gold raspberries, and black raspberries)
Honey

Directions
Butter a 10-12 inch cast iron skillet. Dice croissants into bitesize pieces and whisk eggs, half-and-half, then add croissant pieces layer with berries and honey to your preferred sweetness level. Bake in a preheated 375 °F oven for 40-45 minutes, until the center is set. Cool slightly before serving. I like mine with more honey and half-and-half.

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