Step 1

Preheat the oven to 350°F. Brush a ceramic pie dish, or another 9-inch, oven-safe dish that's pretty enough to serve in front of guests, with the softened butter.

Step 2

Cut the croissants in half, straight down the center. Then horizontally slice each half through the middle so that you have one exposed side to each croissant piece. Layer the croissant pieces in the pie dish, overlapping the croissants.

Step 3

Layer the peach slices in between the croissants, nestling them inside.

Step 4

In a large measuring cup, add the milk, cream, eggs, granulated sugar, and vanilla extract. Whisk the mixture to combine and break up the eggs. Pour this custard batter over the croissants in the pie dish, filling the dish until the batter almost reaches the rim.

Step 5

Sprinkle the turbinado sugar and almond flakes all over the pudding. Bake the pudding for 45 to 60 minutes, until the custard has set. The pudding should only slight wobble when it's given a shake.

Step 6

Let the pudding rest at room temperature for 15 minutes. Dust the top with powdered sugar and serve with whipped cream or ice cream, if desired.