Croissant Bread Pudding
with Peaches & Blueberries
Details
Buttery, flaky croissant pieces are soaked in a creamy custard and baked until golden brown with ripe summer peaches & blueberries in this decadent bread pudding that's perfect for dads with a sweet tooth!
Father's Day
Ingredients
2 each
Butter Croissant
1 each
Pasture-Raised Eggs
2 each
Peach
3 oz
Blueberries
½ cup
Cream
4 tbsp
Mascarpone Cheese
1 oz
Salted Butter
1 tbsp
Sugar
1 tbsp
Maple Syrup
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Preheat the oven to 350°F. Wash and dry the fresh produce. Halve, pit, and medium dice the peaches. Tear the croissants into bite-sized pieces.
step 2
Cook the peaches
In a medium nonstick pan, heat the butter on medium-high until melted. Add the diced peaches and a pinch of salt. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Turn off the heat and allow to cool slightly.
step 3
Make the filling
Crack the egg into a large bowl. Add the mascarpone, cream (shaking the packet before opening), and sugar. Whisk to thoroughly combine. Add the cooked peaches, blueberries, and croissant pieces; gently stir to combine. Set aside to saturate, about 2 minutes.
step 4
Bake the bread pudding & serve your dish
Lightly grease a small baking dish. Transfer the filling to the baking dish; spread into an even layer. Bake 26 to 30 minutes, or until the croissants are toasted and the filling is set and cooked through. Remove from the oven; let stand at least 2 minutes before serving. Serve the baked bread pudding drizzled with the maple syrup. Enjoy!
Ingredients
2 each
Butter Croissant
1 each
Pasture-Raised Eggs
2 each
Peach
3 oz
Blueberries
½ cup
Cream
4 tbsp
Mascarpone Cheese
1 oz
Salted Butter
1 tbsp
Sugar
1 tbsp
Maple Syrup
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Preheat the oven to 350°F. Wash and dry the fresh produce. Halve, pit, and medium dice the peaches. Tear the croissants into bite-sized pieces.
step 2
Cook the peaches
In a medium nonstick pan, heat the butter on medium-high until melted. Add the diced peaches and a pinch of salt. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Turn off the heat and allow to cool slightly.
step 3
Make the filling
Crack the egg into a large bowl. Add the mascarpone, cream (shaking the packet before opening), and sugar. Whisk to thoroughly combine. Add the cooked peaches, blueberries, and croissant pieces; gently stir to combine. Set aside to saturate, about 2 minutes.
step 4
Bake the bread pudding & serve your dish
Lightly grease a small baking dish. Transfer the filling to the baking dish; spread into an even layer. Bake 26 to 30 minutes, or until the croissants are toasted and the filling is set and cooked through. Remove from the oven; let stand at least 2 minutes before serving. Serve the baked bread pudding drizzled with the maple syrup. Enjoy!