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Peaches and ...? Bread Pudding

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“A treat even better the next day. When I use fresh peaches I cut them into quarters, then peel each section, less messy. If you decide to use instant vanilla pudding, use 1 large and 1 small boxes, prepare as directed on box, adding up to 1/4 cup extra of milk. Omitting the cream, sugar, vanilla, salt and all the eggs but keep the cinnamon. Use canned and frozen fruits vs the fresh. Warm the pudding to saturate the croissants. Decrease baking time to 45 minutes or so, checking for doneness.”

Ingredients Nutrition

  • 10 -12 plain croissants, a few days old,torn into chunks
  • 3 cups heavy cream
  • 1 12 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 12 teaspoon kosher salt
  • 34-1 teaspoon freshly grated cinnamon
  • 6 large egg yolks (freeze the whites for omelets)
  • 2 large eggs
  • 8 -10 peaches, pitted,peeled and chunked or 1 (28 ounce) can canned peaches, drained and chunked
  • 1 cup berries, defrosted or perferably fresh (your choice, raspberries, blackberries, blueberries, strawberries, boysenberries even blackcherries)


  1. Heat oven to 300 degrees.
  2. Butter a 13 x 9 baking dish.
  3. In a large sauce pan over low heat, combine cream, sugar, vanilla and salt, stirring till warm, (no boiling), stir in cinnamon.
  4. Add croissants to mix, stirring to saturate.
  5. Chill about 30 minutes.
  6. With an electric mixer, blend egg yolks and eggs.
  7. Gently stir into croissant mixture, fold peaches and berries into mix.
  8. Pour mix into baking dish.
  9. Bake for 1- 1 1/2 hours or until pick inserted comes out clean.
  10. Cool, serve topped with sweetened whipped cream or ice cream.

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