Peaches and ...? Bread Pudding
- Reviews 2
Ready In: 2 hrs
Serves: 12
Ingredients
- 10 -12 plain croissants, a few days old,torn into chunks
- 3 cups heavy cream
- 1 1⁄2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1⁄2 teaspoon kosher salt
- 3⁄4-1 teaspoon freshly grated cinnamon
- 6 large egg yolks (freeze the whites for omelets)
- 2 large eggs
- 8 -10 peaches, pitted,peeled and chunked or 1 (28 ounce) can canned peaches, drained and chunked
- 1 cup berries, defrosted or perferably fresh (your choice, raspberries, blackberries, blueberries, strawberries, boysenberries even blackcherries)
Directions
- Heat oven to 300 degrees.
- Butter a 13 x 9 baking dish.
- In a large sauce pan over low heat, combine cream, sugar, vanilla and salt, stirring till warm, (no boiling), stir in cinnamon.
- Add croissants to mix, stirring to saturate.
- Chill about 30 minutes.
- With an electric mixer, blend egg yolks and eggs.
- Gently stir into croissant mixture, fold peaches and berries into mix.
- Pour mix into baking dish.
- Bake for 1- 1 1/2 hours or until pick inserted comes out clean.
- Cool, serve topped with sweetened whipped cream or ice cream.
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