Croissant Bread Pudding
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Description:
Leftover dried croissants are transformed into a delectable treat in this Croissant Bread Pudding recipe. Soaked in a rum-spiked liquid and paired with juicy peaches, this dessert offers a delightful combination of flavors. Whether served hot or cold, it promises a delightful indulgence that’s perfect for any occasion. Finish it off with a sprinkling of Turbinado Sugar for an extra touch of sweetness.
Ingredients:
- 1 1/2 tablespoons lemon juice
- 1 cup sugar
- 2 tablespoons butter, plus extra for greasing
- 3 cups milk
- 4-5 tablespoons rum
- 1 teaspoon vanilla extract
- 4 eggs
- 1/3 cup Turbinado Sugar (for sprinkling)
- 1/4 teaspoon salt
- 4-5 large croissants, soft or dry
- 4-5 ripe peaches, sliced
Instructions:
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Preheat oven to 375 degrees Fahrenheit.
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In a bowl, combine the sliced peaches with lemon juice and 2 tablespoons of sugar. Gently toss to coat the peaches evenly, then set aside to marinate while you prepare the pudding.
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Use 1 tablespoon of butter to grease a standard loaf pan or similar baking dish.
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Pour the milk into a large bowl.
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Depending on the texture of your croissants, use either 4 cups (if still soft) or 5 cups (if quite dry). Tear the croissants into pieces and add them to the bowl with milk.
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Beat in the rum, vanilla extract, eggs, and all but 6 tablespoons of the remaining sugar, along with the salt. Mix until well combined.
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Make a layer of croissants in the bottom of the greased pan, tearing them as necessary to fit.
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Sprinkle 1/3 of the marinated peaches over the croissant layer.
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Pour 1/4 of the milk mixture over the peaches and croissants. Allow the croissants to soak up some of the liquid before proceeding.
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Repeat the layers twice, pressing down gently as you go, and finishing with a layer of croissants on top.
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Sprinkle the remaining 6 tablespoons of sugar evenly over the top layer of croissants. For an extra touch of sweetness and texture, you can use Turbinado Sugar for this step.
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Dot the top layer of croissants with the remaining 2 tablespoons of butter.
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Bake in the preheated oven until the pudding is set and a knife inserted into the center comes out clean, about 45 to 60 minutes.
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Once baked, remove from the oven and let it cool slightly before serving.
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Serve the Croissant Bread Pudding warm or cold, depending on your preference. Enjoy the rich flavors and comforting textures of this delightful dessert! 🥐🍑
