Have you ever stepped into a French boulangerie at 6 in the morning? I hadn’t until my most recent trip.
While I tend to wake up around 7:45 most mornings, when I’m on vacation, I take a lazier approach and get up by 9. I’ve already done most of the tourist-y things in Paris, so when I go, there’s no rush to get out the door and start a day full of sightseeing.
But on my last trip to Paris, I was forced to wake up before the sun came up one morning because of an early train ride to Bordeaux. On my way to the train station, I decided to step into a local boulangerie, right as it opened its doors, to pick up a quick breakfast on-the-go.
Wow! Talk about a heavenly experience. The way it smelled in there? Well, very much like the way my home smelled when I was making this croissant bread pudding.
First of all, all the bread and pastries at that bakery were warm out of the oven. The scent of butter, yeast, and sugar immediately filled my nostrils and I knew it was going to be a good morning.
I could see the delicate flakes of the fresh croissant break off as the woman behind the counter placed one in a paper bag for me. I was practically drooling as I passed her the euro coins for my purchase.
While we’re not as lucky in the States in regards to the quality of our croissants, they’ll often do just fine for baked desserts like this croissant bread pudding.
This croissant bread pudding is so simple to make, and even easier to eat. Don’t believe me? Just ask my family and friends.
They down this pudding as soon as the plate reaches their hands. This croissant bread pudding is made with sliced bakery croissants, sliced fresh peaches, a quick custard batter, and sliced almonds.
You can make the pudding with any fruit you like; I took advantage of the sweet peaches at the market and utilized those.
The pudding bakes in the oven for almost an hour, until it’s golden, crisp on the top and edges, and puffy all around. It’s absolutely delectable and works well as a brunch treat or dessert.
Best of all, this croissant bread pudding brings back lovely memories of a Parisian bakery that I simply can’t (and wouldn’t want to) forget!
Croissant Bread Pudding with Peaches
Crisp, buttery croissants bathed in a custard batter with sweet peach slices nestled in-between.
- 1/2 tbsp unsalted butter softened
- 4-5 croissants depending on size
- 1 1/2 large peaches sliced
- 4 eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1 tbsp vanilla extract
- 2 1/2 tbsp granulated sugar
- 1 tbsp turbinado sugar or other large sugar crystals/granules
- 1 - 2 tbsp almond flakes
- powdered sugar to dust on top
Preheat the oven to 350°F. Brush a ceramic pie dish, or another 9-inch, oven-safe dish that's pretty enough to serve in front of guests, with the softened butter.
Cut the croissants in half, straight down the center. Then horizontally slice each half through the middle so that you have one exposed side to each croissant piece. Layer the croissant pieces in the pie dish, overlapping the croissants.
Layer the peach slices in between the croissants, nestling them inside.
In a large measuring cup, add the milk, cream, eggs, granulated sugar, and vanilla extract. Whisk the mixture to combine and break up the eggs. Pour this custard batter over the croissants in the pie dish, filling the dish until the batter almost reaches the rim.
Sprinkle the turbinado sugar and almond flakes all over the pudding. Bake the pudding for 45 to 60 minutes, until the custard has set. The pudding should only slight wobble when it's given a shake.
Let the pudding rest at room temperature for 15 minutes. Dust the top with powdered sugar and serve with whipped cream or ice cream, if desired.