Croissant Bread Pudding with Peaches and Rum
 
1-1/2 cup  coarsely chopped, peeled fresh California peaches (approximately 2 to
3   peaches
1 tsp  lemon juice
2 Tbsp  . sugar
3 Tbsp  . butter
4 to 5 cup  milk
1/3 cup  rum
1 tsp  vanilla extract
4   eggs
1-1/4 cup  sugar
1 tsp  vanilla extract
1/2 tsp  salt
5 to 6   dayold croissants, slit in half crosswise
 
Preheat an oven to 375 degrees. 
In a bowl, combine the peaches with the lemon juice and 2 Tbsp . sugar and 
gently turn. Let stand while you prepare the pudding. 
Use 1 tablespoon of the butter to grease a standard loaf pan or other comparable 
baking dish. Pour the milk into a bowl. If the croissants are still soft, use 4 
cups, but if they are quite dry use 5. Beat in the rum, vanilla, the egg, all 
but 6 Tbsp . of the remaining sugar, and the salt. Make a layer of croissants in 
the bottom of the pan, tearing them as necessary to make them fit. Sprinkle the 
layer with one-third of the peaches. Pour over one-fourth of the milk mixture. 
Let the croissants soak up a bit of the mixture before continuing. Repeat twice, 
pushing the layers down as you go, and ending up with a layer of croissants. 
Sprinkle the remaining 6 tablespoons of sugar over the top layer. Dot it with 
the remaining butter and bake until a knife inserted into the center comes out 
clean, about 45 minutes. 
Serve hot or warm, scooped out into bowls. 
 
Serves 6. 
 
Source: "Just Like a Day in France", by Georgeanne Brennan 
 
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(ID: 80594) Mirror: rec.food.recipes: Fri, Aug 30, 2002


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