Peach & Blackberry Bread Pudding

8-10
Servings
45m
Prep Time
1.10h
Cook Time
1h 51m
Ready In

Recipe: #30068

July 30, 2018



"Recipe source: Cast Iron Comfort Food 2018"

Original recipe yields 8-10 servings
OK

Nutritional

  • Serving Size: 1 (411.3 g)
  • Calories 1085.4
  • Total Fat - 73.2 g
  • Saturated Fat - 31.6 g
  • Cholesterol - 2082.7 mg
  • Sodium - 807.5 mg
  • Total Carbohydrate - 60.3 g
  • Dietary Fiber - 2.6 g
  • Sugars - 33.2 g
  • Protein - 44.3 g
  • Calcium - 358.6 mg
  • Iron - 7.4 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.6 mg

Step 1

Preheat oven to 325 degrees F. Spray a 12 inch cast-iron skillet with cooking spray.

Step 2

On a rimmed cookie sheet place the croissant pieces so they do not touch each other and bake for 15 minutes or until toasted. Let cool and then receive 2 cups of the pieces for topping.

Step 3

In a bowl whisk together the milk, cream, 3/4 cup sugar, and next 4 ingredients (-salt). Stir in toe toasted croissant pieces (except for the 2 cups that are being reserved for topping) and then fold in the fruit. Pour mixture into prepared skillet and using a spatula press down and then cover with the milk mixture. Cover and let stand for 30 minutes.

Step 4

Uncover pan and place the reserved 2 cups of the croissant pieces on top and brush with melted butter. In a cup or bowl combine brown sugar and 1 tablespoon white sugar and sprinkle over top of pan.

Step 5

Bake for 50-60 minutes or until pulled and knife inserted near center comes out clean. Let stand 15 minutes before serving with ice cream or whipped cream.

Tips & Variations


  • Cast iron skillet

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