Peach Cobbler Croissant Bread Pudding with Whiskey

Serves 1
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Directions

  1. 1Prepare the croissants by cutting them.
  2. 2Prepare the croissants by cutting them.
  3. 3Prepare the croissants by cutting them.
  4. 4Cook the peaches in a pan with brown sugar, citrus, spices, and a little butter to pull out their liquid and create a concentrated syrup.
  5. 5Cook the peaches in a pan with brown sugar, citrus, spices, and a little butter to pull out their liquid and create a concentrated syrup.
  6. 6Cook the peaches in a pan with brown sugar, citrus, spices, and a little butter to pull out their liquid and create a concentrated syrup.
  7. 7Pour the prepared custard over the croissants and let them soak for 10 to 15 minutes.
  8. 8Pour the prepared custard over the croissants and let them soak for 10 to 15 minutes.
  9. 9Pour the prepared custard over the croissants and let them soak for 10 to 15 minutes.
  10. 10Layer the custard, croissants, and peaches into a baking dish.
  11. 11Layer the custard, croissants, and peaches into a baking dish.
  12. 12Layer the custard, croissants, and peaches into a baking dish.
  13. 13Bake in the oven at 350° (175°C) until golden on top and the center is soft with a slight jiggle.
  14. 14Bake in the oven at 350° (175°C) until golden on top and the center is soft with a slight jiggle.
  15. 15Bake in the oven at 350° (175°C) until golden on top and the center is soft with a slight jiggle.
  16. 16Prepare a glaze with powdered sugar, citrus, and whiskey, then pour it over the warm bread pudding.
  17. 17Prepare a glaze with powdered sugar, citrus, and whiskey, then pour it over the warm bread pudding.
  18. 18Prepare a glaze with powdered sugar, citrus, and whiskey, then pour it over the warm bread pudding.

Ingredients

  • croissants
  • croissants
  • croissants
  • brown sugar
  • brown sugar
  • brown sugar
  • citrus
  • citrus
  • citrus
  • spices
  • spices
  • spices
  • butter
  • butter
  • butter
  • powdered sugar
  • powdered sugar
  • powdered sugar
  • whiskey
  • whiskey
  • whiskey

Equipment

panoven

Tips

  • There are absolutely no eggs in the custard, which prevents scrambling and creates a foolproof structure.
  • Do not skip the step of cooking the peaches with brown sugar, citrus, spices, and butter to concentrate their flavor.
  • Soak the croissants in the custard for at least 10-15 minutes to prevent dry bread pudding.
  • Layer the ingredients like a lasagna.
  • Bake until the top is golden and the center is soft with a slight jiggle. If it's too wet, keep baking.
  • The whiskey glaze (powdered sugar, citrus, and whiskey) cuts the sweetness and adds depth.