About the Dish

2 pats Butter
1/3 cup Granulated Sugar
1/2 teaspoon Bread Pudding Spice
1 cup Heavy Whipping Cream
1/2 teaspoon Vanilla Extract
2 Farm Eggs
1/2 pound Chocolate Croissants
2 tablespoons Powdered Sugar
Per Serving
Calories 540
Total Fat 38 g
Saturated Fat 23 g
Trans Fat 0 g
Cholesterol 215 mg
Sodium 260 mg
Total Carbohydrates 42 g
Dietary Fiber 1 g
Sugar 28 g
Protein 8 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Muscat (Fortified), Victoria, Australia

Say what you want about sweet wine, but save your thoughts for after you actually taste it. The Chambers family has been making wine in the Rutherglen GI of Victoria since 1958, and the oldest wines have been referred to as national treasures. The “Rare Muscat” from Chambers is blended from Muscat aged for a minimum of 20+ years. This time in wood allows a deep chestnut color to develop alongside flavors of coffee, dark chocolate, nutmeg, and clove. It is a perfect sipping companion served in small amounts among the finest of company.


• Heat oven to 350° F. • Grease a 1 1/2-quart (11x7) baking dish with butter.
MISE EN PLACE Cut croissants into 1-inch pieces.
• In a small saucepan, whisk together half of granulated sugar and all of bread pudding spice. • Whisk in half of cream, and place over medium-high heat. Cook, whisking, until mixture simmers.
Quickly remove pan from heat. Whisk in remaining cream and vanilla.
• In a large bowl, whisk eggs to combine. • Whisk in remaining granulated sugar.
Slowly whisk hot cream mixture into egg mixture. Let cool 5-10 minutes.
Fold croissant pieces into cooled custard mixture. Croissant pieces should be soaked through.
• Spread in prepared baking dish. Cover, and bake 15 minutes. • Remove cover. Bake until top is just browned and crispy, 10-15 minutes. • Remove from oven. Let cool about 10 minutes.
Dust bread pudding with powdered sugar, and enjoy!