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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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, Ingredients:
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 |
Directions:
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.
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