Ingredients for Peaches And Bread Pudding
- Plain Croissants
- Heavy Cream
- Granulated Sugar
- Vanilla Extract
- Kosher Salt
- 1 teaspoon ground cinnamon
- 4 large egg yolks
- 2 large eggs
- 4 cups peeled and sliced fresh peaches (or 2 (15 ounce) cans of sliced peaches, drained; or 4 cups frozen peaches, thawed and drained)
- Berries
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How to Make Peaches And Bread Pudding
- Preheat oven to 300°F (150°C).
- Grease a 13x9 inch baking dish with butter.
- In a large saucepan over low heat, gently warm 1 cup heavy cream, ½ cup granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt. Stir in 1 teaspoon ground cinnamon.
- Add 8-10 croissants, torn into bite-sized pieces, to the cream mixture. Gently stir to saturate completely. Let stand for 10 minutes to absorb the liquid.
- In a separate bowl, whisk together 4 large egg yolks and 2 large eggs until light and frothy.
- Gently fold the egg mixture into the croissant mixture.
- Fold in 4 cups of peeled and sliced fresh peaches (or 2 (15 ounce) cans of sliced peaches, drained; or 4 cups frozen peaches, thawed and drained).
- Pour the mixture into the prepared baking dish.
- Bake for 45-60 minutes, or until a wooden skewer inserted into the center comes out clean. If using instant pudding, reduce baking time to 45 minutes. Check for doneness frequently.
- Let the pudding cool completely before serving. Top with whipped cream or ice cream for an extra decadent treat.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
155g
Fat
101g
Carbs
19g
