Peaches and ...? Bread Pudding
- Ready In:
- 2hrs
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 10 -12 plain croissants, a few days old,torn into chunks
- 3 cups heavy cream
- 1 1⁄2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1⁄2 teaspoon kosher salt
- 3⁄4 - 1 teaspoon freshly grated cinnamon
- 6 large egg yolks (freeze the whites for omelets)
- 2 large eggs
- 1 peaches, pitted,peeled and chunked or (28 ounce) can canned peaches, drained and chunked
- 1 cup berries, defrosted or perferably fresh (your choice, raspberries, blackberries, blueberries, strawberries, boysenberries even blackcherries)
directions
- Heat oven to 300 degrees.
- Butter a 13 x 9 baking dish.
- In a large sauce pan over low heat, combine cream, sugar, vanilla and salt, stirring till warm, (no boiling), stir in cinnamon.
- Add croissants to mix, stirring to saturate.
- Chill about 30 minutes.
- With an electric mixer, blend egg yolks and eggs.
- Gently stir into croissant mixture, fold peaches and berries into mix.
- Pour mix into baking dish.
- Bake for 1- 1 1/2 hours or until pick inserted comes out clean.
- Cool, serve topped with sweetened whipped cream or ice cream.
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Reviews
-
This had a great taste but I used to much bread, I didnt have croissants on hand so I used bread, and this being my first bread pudding I put in about 3/4 of a bread machine loaf and found it was too much, would be helpful if you added what 10-12 croissants would be equal to in bread by the cup that way people could substitute, will probably try this again
RECIPE SUBMITTED BY
peachez
City of Angels, California