Peach-Blackberry Croissant Bread Pudding


Topped with cool and creamy vanilla ice cream, this rich and fruity bread pudding is our favorite summer indulgence.

Peach-Blackberry Croissant Bread Pudding
Makes 8 to 10 servings
  • 6 large croissants, cut into 1-inch pieces
  • 1½ cups whole milk
  • 1½ cups heavy whipping cream
  • 1 cup plus 1 tablespoon granulated sugar, divided
  • 6 large egg yolks
  • 1 large egg
  • 1 tablespoon vanilla extract
  • ¾ teaspoon kosher salt
  • 2 cups diced fresh peaches
  • 1 cup halved fresh blackberries
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons firmly packed light brown sugar
  • Vanilla ice cream, to serve
  1. Preheat oven to 325°. Spray a 12-inch cast-iron skillet with cooking spray.
  2. Arrange croissant pieces on a large rimmed baking sheet. Bake until toasted, about 15 minutes. Let cool. Reserve 2 cups croissant pieces for topping.
  3. In a large bowl, whisk together milk, cream, ¾ cup granulated sugar, egg yolks, egg, vanilla, and salt. Stir in toasted croissant pieces; fold in peaches and blackberries. Pour mixture into prepared skillet. Using a spatula, gently press to cover with milk mixture. Cover and let stand for 30 minutes.
  4. Uncover; place reserved 2 cups croissant pieces on top, and brush with melted butter. In a small bowl, combine brown sugar and remaining 1 tablespoon granulated sugar. Sprinkle with sugar mixture.
  5. Bake until puffed and golden brown and a knife inserted near center comes out clean, about 55 minutes. Let stand for 15 minutes before serving. Serve with ice cream, if desired.



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