In the winter when the ground is frozen and snowflakes dance upon the frosted grass, when my thoughts are turned to the warmth of summer I will make a peach pie.... or maybe my most prized bread pudding recipe stuffed with sweet peaches that my kids and I bottled together. 105 jars of bottled goodness that we spent the day canning. We split the profits of our labors and enjoyed the sweetness of family time spent together. Kids running amuck, chickens loose in the neighbors yard, the sun shining brightly... it was a good day!
Croissant bread pudding- my favorite dessert recipe!
10 large Croissants
3 jumbo eggs beaten
1 can sweetened condensed milk
2 1/2 cups Half and Half
2 full TBS. orange zest
3/4 TBS tsp. cinnamon
4 TBS. melted butter
1/2 tsp. salt
about 2 TBS. Grand Mariner
2 TBS. melted butter for your 9x13 dish
Your desired fruit
My favorite is Raspberries- one container and home canned peaches mixed in.
Pre-heat oven to 350 degrees
brush a 9 x 13 pan with 2 TBS. melted butter
Break croissants into bite size pieces
add your desired fruit
In a large mixing bowl
add eggs, sweetened condensed milk, half and half, melted butter, cinnamon, salt, orange zest.
gently add Grand Marnier Liqueur
Pour EVENLY over Croissants and fruit
Bake for 40 to 45 minutes.
sometimes it looks wet on top but no worries- if a knife inserted comes out clean it's good- just don't over bake because you want this to be moist
1 stick of REAL butter
1 cup sugar- I use a bakers sugar
1/2 cup canned milk
melt ingredients in a small sauce pan on medium heat
bring to a boil and add Grand Marnier Liqueur to taste
not too much- mix in well and serve over bread pudding
garnish with whipped cream.
If you are adding apples I would pre-cook them a little before you add them to the bread pudding -also you can use rum or good vanilla instead of the Grand Mariner Liqueur for both the bread pudding and the sauce. This just depends on the fruit you use. if you are using raisins- the rum is a better choice- the same for apples. Worth every single calorie