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Web's Best Peaches and Cream Bread Pudding Recipe

The fresh peaches are available, at least where I live. This peaches and cream bread pudding recipe is rich and sinfully good.

Trivia: Peaches originated in China. They appeared in Chinese writings as early as 10 BC.

Peaches and Cream Bread Pudding Recipe

Ingredients for the Pudding

8 tablespoons unsalted butter. Melt half of this amount.
6 cups bread cubes, at least a day old
2 cups cream
2 cups milk
2 lbs of peaches, peeled and cut up
1 cup sugar
5 eggs
1 teaspoon vanilla extract
1/4 teaspoon freshly grated nutmeg

Sauce Ingredients for the Bread Pudding

1/2 cup butter
1 cup cream
1 cup sugar
2 egg yolks
1/3 cup amaretto



Method

Preheat the oven to 350° If you can find a 10" by 14" baking pan, this is the ideal size. Otherwise, use the nearest you have to this size and adjust baking times accordingly. Grease the pan with a bit of the softened butter.

Using a separate bowl, mix the bread cubes, cream and milk and set aside to soak for a quarter of an hour.

Meanwhile, heat the remaining soft butter (left over from greasing the pan) in a large frying pan. Add the peaches and 1/4 cup of sugar. Cook for about five minutes, give or take. The peaches should be softened and browning around the edges.

Using another bowl, mix together the eggs, the rest of the sugar, vanilla and nutmeg. Stir this mixture into the soaked bread, folding in gently. Fold in the cooked peaches. Pour this into the baking dish. Drizzle the melted butter over top. Cook until done. This should take about three quarters of an hour to an hour. When cooked, it will be puffy and slightly firm in the center. Cool for a little while.

Sauce

To make the sauce, use a smaller, heavy saucepan made from stainless steel, glass or ceramic materials. Avoid copper or aluminum, as these substances will react with the sauce ingredients.

Melt the butter in this pan. Using a separate bowl, mix together the egg yolks, cream and sugar. Add this to the melted butter in the saucepan and mix well. Cook until the sauce thickens. This takes about ten minutes. Remove from heat as soon as the sauce coats the back of a spoon. Add the liqueur.

Serve your

peaches and cream bread pudding

while it is still hot or warm. This is a devastatingly good but high calorie treat. I think you could use four cups of milk instead of half milk and half cream and it would still be very good. I have not tried this, however.

Serve your peaches and cream bread pudding recipe with pride.


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