Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

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

Directions

  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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