My friends know that bread pudding is one of my Greatest Weaknesses. A second weakness, or maybe it’s a strength? – Is Peaches! I’ve been working on combining these two and what has come of it might be my most favorite recipe of all time. I go to sleep dreaming of this pudding at night.
September is the BEST time of year for peaches. They come into season at the end of August, and last through September. If you find them out of season, leave them to ripen in a warm spot. Check them daily till they are perfect and ready.
Start by cutting 6 large croissants into 2×1 inch (approximately) pieces. I lay them out in a single layer on a baking sheet for 1-2 hours to dry out a bit. This isn’t absolutely necessary, but this helps the bread to absorb more of the liquid while holding its texture still. This step helps the bread pudding to have more substance, and not turn into mush.
Butter a baking dish then place the croissant pieces in two layers with the cut sides facing down. Next, peel and place thick slice of the peaches over the top of the croissants.
Next, whisk 5 eggs before adding the brown sugar, cinnamon and salt. Now whisk in the coconut milk. Coconut milk is the *Secret Ingredient*. I do the same thing in my Pumpkin Bread Pudding. Coconut milk works as a great substitue for heavy whipping cream in this case. It helps to balance the richness of the buttery croissants.
Pour the liquid evenly over the peaches and bread.
Bake at 350 degrees for 30 minutes. Take out of the oven and sprinkle 2-3 Tablespoons of sugar over the top. Put back in the oven and bake for 20 more minutes. Again, this step is not necessary, but WORTH IT! The sugar hardens and starts to caramelize. It adds a nice light crust which adds more texture and also a little sweetnes.
In total, bake for 50 minutes.
Once it is done baking, let cool for 30-60 minutes before serving. We want it warm, but not scorching. While it is baking, or right after it comes out, make the vanilla cream sauce for drizzling over the top.
Begin by melting the butter, then add the sugar, flour and salt to make a roux.
Next, whisk in the milk over medium heat till thick and bubbly.
Now temper the egg yolks. This is important to bring the temperature of the yolks up gradually so they do not curdle or scramble in the sauce. Whisk about 1/3 cup of the hot liquid into the yolks with a fork or small whisk. Then, pour the tempered yolks into the hot liquid while whisking. Simmer for another minute or two.
Take off the heat, and whisk in the vanilla extract. Serve warm. If it cools too much, warm it a bit in the microwave, so it will pour easier. Store in an airtight container in the refrigerator for up to a week.
Similar recipes you might LOVE –
- Pumpkin Bread Pudding
- Strawberry Croissant Bread Pudding
- Raspberry Bread Pudding
- Peaches & Cream Dessert
- Pear Cardamom Crisp
Peaches & Cream Croissant Pudding
- 6 large croissants
- 4 peaches, ripe and fresh
- 5 eggs
- 2 cups coconut milk from the carton, not the can
- ½ cup brown sugar
- ¼ tsp ground cinnamon
- ⅛ tsp salt
Vanilla Cream Sauce
- ¾ cup butter 1½ sticks
- ¼ cup all purpose flour
- ½ cup sugar
- 2 cups milk at minimum use 2%
- 2 egg yolks
- 1 tsp vanilla extract
- 1 dash salt
- Slice the croissants through the middle, like to make a sandwich, then make three cuts across to make 6 pieces about 2-3 inches long. Spread out on a large baking sheet and let sit for an hour or two, to dry out a bit. **This step isn't imperative, but I like to do this when I have time. It helps with the texture to be more sturdy.
- Preheat the oven to 350°.
- Butter a 9×13 baking dish. Spread the croissant pieces into 1-2 layers, with the cut sides down.
- Peel and slice the peaches into thick slices. Spread around on top of the croissants.
- Whisk the eggs. Add the coconut milk, brown sugar, cinnamon and salt. Pour evenly over the top of the peaches and croissants.
- Bake at 350° for 50 minutes. Optional and highly recommended – Take out at 30 minutes, and sprinkle 2-3 Tablespoons of sugar over the top. Then, bake for 20 more minutes to create a caramelized top. While baking, I like to prep the vanilla cream sauce, or you can make the sauce while the pudding is cooling.
- Let cool for 30-60 minutes so it is still warm, but not too hot. Serve up with a large spoon. Drizzle the vanilla cream sauce over the pudding.
Vanilla Cream Sauce
- In a saucepan melt the butter over medium heat. Whisk the flour, sugar and salt into the melted butter.
- Whisk in the milk, pouring very slowly. Continue whisking till thickened.
- Use a small whisk or fork to whisk the egg yolks while adding ⅓ cup of the roux (milk mixture) into the egg yolks. This step is important. It tempers the yolks and brings the temperature up gradually so they do not curdle immediately when added to the hot roux. After the yolks have been tempered, whisk them into the hot milk mixture.
- Whisk over the heat for 1 -2 minutes, then remove from the heat. Whisk in the vanilla extract. Set aside to drizzle over the pudding when served. If it cools too much it will be too thick to pour. Warm up to serve. Store the cooled sauce in an airtight container in the refrigerator for up to a week.