Video:How to Make Quick Croissant Bread Pudding

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Transcript:How to Make Quick Croissant Bread Pudding

Hi, I'm Jen D'Amore for About.com, and this video is all about how to make quick croissant bread pudding using a recipe from About.com's Southern Food site.

To Make Croissant Bread Pudding, You'll Need:

• 1 can, or 14 oz, of sweetened condensed milk
• 5 to 6 cups of torn croissants, it will equal about 6 oz.
• 1 - 15 oz can of sliced peaches in juice or light syrup
• 1 teaspoon of ground cinnamonand
• 2 eggs.

Combine Bread Pudding Ingredients and Bake in a Loaf Pan

Preheat the over to 350 degrees, and grease a 9 x 5 inch loaf pan.I'm using peaches for this recipe, but you can also use fruit cocktail, apricots, or tropical mixed fruit, just make sure to include the syrup or juice. Croissants are easy to tear, but they can quickly become a flaky mess, so lay down parchment paper, or tear over a flexible cutting board. It will make it easy to use all the flakes, and much quicker to clean up.

Beat the eggs. Combine all the ingredients, and stir until well mixed. Then pour into the loaf pan and bake for 30 to 40 minutes, or until browned and set. If you want to prepare it ahead of time, combine everything except for the bread, and refrigerate in an air tight container. Then combine the bread and the wet mixture in a bowl, mix, and bake.You can also freeze the bread pudding, in one large mass, or in individual slices. Wrap in aluminum foil, then place in a freezer bag for later. Serve warm or cool, plain, or with a scoop of ice cream and a sprinkle of cinnamon. Thanks for watching.

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