Croissant Bread Pudding

Directions

1. 1
   Preheat oven to 375 degrees.
2. 2
   In a bowl, combine the peaches with the lemon juice and 2 tablespoons of sugar and gently turn.
3. 3
   Let stand while you prepare the pudding.
4. 4
   Use 1 tablespoon of the butter to grease standard loaf pan or other comparable baking dish.
5. 5
   Pour the milk into a bowl.
6. 6
   If the croissants are still soft use 4 cups, but if they are quite dry use 5.
7. 7
   Beat in the rum, vanilla, the eggs and all but 6 tablespoons of the remaining sugar, and the salt.
8. 8
   Make a layer of croissants in the bottom of the pan, tearing them as necessary to to make them fit.
9. 9
   Sprinkle the layer with 1/3 of the peaches.
10. 10
    Pour 1/4 of the milk mixture.
11. 11
    Let the croissants soak up a bit of the mixture before continuing.
12. 12
    Repeat twice, pushing the layers down as you go, and ending with a layer of croissants.
13. 13
    Sprinkle the remaining 6 tablespoons of sugar over the top layer (I like to use Turbinado Sugar).
14. 14
    Dot it with the remaining 2 tablespoons of butter and bake until a knife inserted into the center comes out clean, about 45-60 minutes.