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Peach and Croissant Bread Pudding




Source of Recipe


Family Circle 8/5/03






List of Ingredients



• 2 cups chopped, peeled, pitted peaches (2 or 3 peaches)
  
• 2 T sugar plus 1 1/4 cups
  
• 1 tsp fresh lemon juice
  
• 3 T unsalted butter
  
• 1 tsp vanilla extract
  
• 1/3 cup dark rum
  
• 4 large eggs
  
• 1/2 tsp salt
  
• 4 cups milk
  
• 6 day-old croissants, each cut horizontally in half
  






Instructions



1. Preheat oven to 375 degrees. In medium-size bowl, toss together peaches, the 2 T sugar, and lemon juice.
   
2. Meanwhile, in small saucepan, melt 1 T butter. Use to coat 13x9x2-inch or shallow 3-quart baking dish.
   
3. In large bowl, whisk together 3/4 cup of the remaining sugar, the rum, vanilla, eggs and salt until well combined. Whisk in milk.
   
4. Arrange half of the croissant halves in prepared baking dish. Pour half the milk mixture over croissants; firmly press down croissants with rubber spatula. Spoon half the peaches on top. Repeat layering one more time, ending with peaches. Sprinkle top with remaining 1/2 cup sugar. Dot top with remaining 2 T butter.
   
5. Bake until internal temperature registers 160 degrees on instant-read thermometer, about 45 minutes. Serve warm.
   






Final Comments


Makes 8 servings