Croissant Peach Bread Pudding
A super easy Peach Bread Pudding recipe that tastes amazing on its own, or with ice cream and caramel sauce!
Servings: 12 servings
Calories: 426kcal
Equipment
Ingredients
- 5 tablespoon unsalted butter (melted)
- 3 cups fresh, canned, or frozen peaches
- 7 large croissants (or 7 cups)
- 4 large eggs
- 1 13.5 oz unsweetened coconut milk
- 1 14 oz can condensed milk
- ⅓ cup brown sugar
- 2 teaspoon vanilla extract
- ½ teaspoon cinnamon powder
- ½ teaspoon cardamom powder
- ½ teaspoon sea salt
Instructions
Preheat oven to 325℉
- Spray 9" x 13" baking dish with non-stick cooking spray. Tear croissants into bite-sized chunks and add to the baking dish. Nestle chopped peaches inbetween the croissant chunks.
- In a large bowl or measuring cup, whisk eggs, then stir in the remaining ingredients until incorporated. If the mixture is lumpy, add to a blender, then pour over bread mixture. Make sure to immerse the croissant chunks in the liquid.
- Place the filled baking dish on the middle rack in a preheated oven and bake for an hour, or until set. Serve with a scoop of vanilla ice cream and this salted caramel sauce!
Video
Notes
The nutrition info is for the peach bread pudding without toppings.
- Instead of croissants, you can also use stale bread or Challah bread.
- For a boozy bread pudding add a splash of brandy or rum.
- Walnuts, pecans, and raisins can also be added to the peach bread pudding.
- Both the caramel sauce and ice cream add moisture and creaminess to this crossiant bread pudding recipe, especially if it gets overcooked and dry.
- Store in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1slice | Calories: 426kcal | Carbohydrates: 55g | Protein: 37g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 112mg | Fiber: 4g | Sugar: 10g
