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,
- 1 1⁄2 cups peaches, peeled and coarsely chopped
- 1 teaspoon lemon juice
- 2 tablespoons sugar
- 3 tablespoons butter
- 4 -5 cups milk
- 1⁄3 cup rum (liquor)
- 1 teaspoon vanilla
- 4 eggs
- 1 1⁄4 cups sugar, reserve 6 tablespoons
- 1⁄2 teaspoon salt
- 5 -6 day old plain croissants, slit in half crosswise
- Preheat oven to 375 degrees.
- In a bowl, combine the peaches with the lemon juice and 2 tablespoons of sugar and gently turn.
- Let stand while you prepare the pudding.
- Use 1 tablespoon of the butter to grease standard loaf pan or other comparable baking dish.
- Pour the milk into a bowl.
- If the croissants are still soft use 4 cups, but if they are quite dry use 5.
- Beat in the rum, vanilla, the eggs and all but 6 tablespoons of the remaining sugar, and the salt.
- Make a layer of croissants in the bottom of the pan, tearing them as necessary to to make them fit.
- Sprinkle the layer with 1/3 of the peaches.
- Pour 1/4 of the milk mixture.
- Let the croissants soak up a bit of the mixture before continuing.
- Repeat twice, pushing the layers down as you go, and ending with a layer of croissants.
- Sprinkle the remaining 6 tablespoons of sugar over the top layer (I like to use Turbinado Sugar).
- 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.