Creamy Amaretto Peach Croissant Bread Pudding Tips, FAQ & printable recipe

Tips for success

To add extra depth of flavor, sprinkle a tiny pinch of sea salt over the top of the almonds before cooking. This helps to balance the sweetness of the peaches and sugar. Additionally, if you find that the edges are cooking faster than the center, you can rotate the Crockpot insert halfway through if your model allows for it, though this is usually unnecessary for most standard slow cookers.

For a more aromatic finish, you can add a small amount of ground cinnamon or freshly grated nutmeg to the custard mixture. These spices pair beautifully with the peaches and almonds. If you are serving this for a special occasion, consider preparing a simple amaretto syrup by simmering a small amount of amaretto with sugar until slightly reduced, then drizzling it over the finished pudding right before serving to boost the flavor profile.

Variations

• Berry Peach Pudding: Substitute half of the peaches with fresh raspberries or blueberries to add a tart contrast. The berries will burst during the slow cooking process, creating a beautiful color and a vibrant, tangy sweetness that pairs perfectly with the almond custard.
• Spiced Pecan Pudding: Replace the sliced almonds with chopped pecans and add a teaspoon of ground cinnamon to the custard. The pecans provide a deeper, earthier crunch that pairs exceptionally well with the warm spices and the sweetness of the peaches.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze individual portions for up to 1 month; thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a microwave-safe dish until warm, or in a 300°F oven until heated through and the top is re-crisped.

If you have leftovers, allow the pudding to cool completely at room temperature for no more than two hours before transferring it to an airtight container. Keep the container in the refrigerator to maintain food safety and freshness.

The pudding will stay good for up to three days in the fridge. For longer storage, you can freeze individual portions in freezer-safe containers for up to one month, though the texture of the bread may soften slightly upon thawing.

You can assemble the pudding up to four hours before cooking, but keep it in the refrigerator until ready to start the slow cooker. Avoid letting the bread soak in the custard for too long before cooking, as it can cause the croissants to become overly saturated and lose their texture.

If you assemble it in advance, ensure the Crockpot insert is kept in the fridge and take it out about thirty minutes before you plan to start the cooking process.

Serving ideas

Serve the bread pudding warm, directly from the Crockpot or spooned into individual bowls. The contrast between the warm, soft pudding and a scoop of cold vanilla bean ice cream is essential to the experience.

You can also garnish each serving with a few extra toasted almond slices or a drizzle of your preferred syrup to add visual appeal and extra flavor. The warmth of the pudding will slightly melt the ice cream, creating a delicious sauce that ties the dish together.

For a more elegant presentation, you can use a large serving spoon to scoop the pudding into shallow bowls, ensuring each portion gets a generous amount of both the jammy peaches and the golden-brown crust.

If you are hosting, consider offering a side of lightly whipped cream or a small pitcher of warm custard, although the pudding itself is sufficiently rich. Serve promptly while the top remains crisp to ensure the best texture and flavor for your guests.

Frequently asked questions

Recipe card

Creamy Amaretto Peach Croissant Bread Pudding

Prep 15 minCook 2 h 30 minRest 10 minTotal 2 h 55 minServes 8

Ingredients

• 6 large buttery croissants, torn into bite-sized pieces
• 3 cups yellow peaches, sliced
• 5 large eggs, whisked
• 1 cup heavy cream
• 2 tbsp amaretto liqueur
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup sliced almonds

Instructions

1. Tear the buttery croissants into large, bite-sized chunks and place them into the base of the ceramic Crockpot. Evenly distribute the sliced yellow peaches over the croissant pieces, ensuring they are scattered throughout to provide flavor in every bite.
2. In a medium mixing bowl, whisk together the eggs, heavy cream, amaretto liqueur, sugar, and vanilla extract until the mixture is smooth and fully combined. Pour this custard base evenly over the croissant and peach layers in the Crockpot, making sure to moisten all the bread pieces. Sprinkle the sliced almonds over the top to create a crunchy crust.
3. Cover the Crockpot with its lid and cook the bread pudding on the LOW setting for two and a half hours. To ensure the eggs are fully cooked, verify that the center reaches an internal temperature of 160°F (71°C). The dish is ready when the peaches have softened into a jammy consistency and the almond-topped croissant edges are golden and crisp.

Contains: gluten, eggs, milk, tree nuts

Food safety: This dish features a soft, custardy texture. Use pasteurised eggs for pregnant women, young children, older adults, and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

480

Protein

9.5 g

Carbohydrates

52 g

Fat

26 g

Fiber

2.5 g

Sugar

28 g

Sodium

320 mg

Automatic estimate from the ingredient list, not laboratory-verified.