Croissant Bread Pudding

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READY IN: 1hr 5mins
Recipe by Charlotte J

Leftover dried croissants are used to soak up the rum spiked liquid to make this sweet juicy peach pudding. Serve hot or cold. I like to use Turbinado Sugar on top of my pudding. One other thing I must of had to large of rolls as the standard loaf pan was to small. So you may want to use two loaf pans,

Ingredients Nutrition

  • 1 12 cups peaches, peeled and coarsely chopped
  • 1 teaspoon lemon juice
  • 2 tablespoons sugar
  • 3 tablespoons butter
  • 4 -5 cups milk
  • 13 cup rum (liquor)
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 14 cups sugar, reserve 6 tablespoons
  • 12 teaspoon salt
  • 5 -6 day old plain croissants, slit in half crosswise


  1. Preheat oven to 375 degrees.
  2. In a bowl, combine the peaches with the lemon juice and 2 tablespoons of sugar and gently turn.
  3. Let stand while you prepare the pudding.
  4. Use 1 tablespoon of the butter to grease standard loaf pan or other comparable baking dish.
  5. Pour the milk into a bowl.
  6. If the croissants are still soft use 4 cups, but if they are quite dry use 5.
  7. Beat in the rum, vanilla, the eggs and all but 6 tablespoons of the remaining sugar, and the salt.
  8. Make a layer of croissants in the bottom of the pan, tearing them as necessary to to make them fit.
  9. Sprinkle the layer with 1/3 of the peaches.
  10. Pour 1/4 of the milk mixture.
  11. Let the croissants soak up a bit of the mixture before continuing.
  12. Repeat twice, pushing the layers down as you go, and ending with a layer of croissants.
  13. Sprinkle the remaining 6 tablespoons of sugar over the top layer (I like to use Turbinado Sugar).
  14. Dot it with the remaining 2 tablespoons of butter and bake until a knife inserted into the center comes out clean, about 45-60 minutes.

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