Croissant Bread Pudding

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.