Croissant Bread Pudding With Buttermilk & Peaches
This rustic croissant bread pudding recipe is the epitome of comfort with the delicate flakiness of the croissants, the juicy sweetness of ripe peaches, and the tangy richness of buttermilk.
12
Ingredients
- 1 stick Room Temperature Salted Butter plus 1 tbsp for baking dish
- 12 cups Cubed Croissants 6-8 large
- 2 cups Fresh Peaches skins removed, pitted, and cubed
- 1 cup Granulated Sugar
- 6 large Eggs
- 2 cups Heavy Cream
- 1 cup Buttermilk
- 2 tbsp Pure Vanilla Extract
- 1 tbsp Course Raw Sugar
Instructions
- Preheat the oven to 375°F. Grease a 9" x 13" x 3" baking dish with the 1 tablespoon butter.
- Spread the croissant cubes evenly in the dish. Top with cubed peaches.
- In a stand mixer or with a handheld electric mixer, beat the 8 tablespoons butter with the granulated sugar on medium speed until creamy. Beat in the eggs, one at a time, beating well after each addition. Then, beat in the cream, buttermilk, and vanilla (the mixture may appear curdled).
- Pour over croissants and peaches in the baking dish. Sprinkle with the coarse sugar.
- Bake until a knife inserted near the center comes out clean, about 35 minutes. Serve warm.
- The bread pudding is best eaten warm but leftovers can be covered and stored in the refrigerator for up to 3-4 days.
Nutrition
Calories: 337kcal
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