Peaches & Cream Croissant Pudding
Warm buttery bread pudding with peaches, carmelized sugared top and vanilla cream sauce. Total comfort food. www.mostdeliciouslife.com
Ingredients
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
Instructions
Pudding
- 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 9x13 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.