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