By peachez on December 17, 2002
"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."
Serving Size: 1 (250 g)
Servings Per Recipe: 12
"This had a great taste but I used to much bread, I didnt have croissants on hand so I used bread, and this being my first bread pudding I put in about 3/4 of a bread machine loaf and found it was too much, would be helpful if you added what 10-12 croissants would be equal to in bread by the cup that way people could substitute, will probably try this again"
"What a wonderful reciepe this is!!!"