- 1.5 Cups Whole milk
- 1/2 Cup Heavy cream
- 2 Teaspoons All-purpose flour
- 3 Cups Thick-Cut White breadCrust Removed, Cut Into ¾-Inch Cubes
- 4 Tablespoons Butter(½ Stick)
- 3 Eggs
- 1/2 Cup White sugar
- 3/4 Teaspoon Vanilla extract
- 1/2 Teaspoon Ground Cinnamon
- 1 Cup Chopped Fresh Peeled Peaches
- 1 Cup Heavy creamVanilla-Peach Sauce
- 1/4 Cup White sugar
- 1/4 Cup Peach Nectar
- 1.5 Teaspoons Cornstarch
- 1 Tablespoon Water
- 1 Teaspoon Pure vanilla extract
- 1/8 Teaspoon Salt
Bread pudding is increasingly commonly served at fine dining restaurants, and it is sometimes made using specialty bread and fresh fruit. Instead of water, cooks use milk, cream, eggs, vanilla, and spices to produce a creamy custard. To make the bread pudding even more decadent, a ladle of rich and creamy sauce flavored with whiskey, rum, or vanilla is poured over it.
Bread pudding is a Southern specialty. Sweetened condensed milk and chopped canned peaches are used to make this tasty and straightforward peach bread pudding. You can serve this bread pudding with a caramel or butterscotch sauce.
The importance of using high-quality bread in this recipe cannot be overstated. You may make this with day-old French bread, thick brioche bread, rolls, or challah. These are all fantastic options.
You may use canned chopped apricots for canned peaches. You may also add apricots to the peaches to give the dessert a slightly different flavor profile.
Southern Peach Bread Pudding (2/3)
by Hannah Kaminsky @ flickr
Preheat the oven to 350°F
Toast the bread cubes for 5 minutes, or until golden brown, on a rimmed baking sheet. After removing the toasted cubes from the oven, place them in the bottom of a 2-quart casserole dish.
In a medium saucepan, combine the milk, heavy cream, and butter. Warm over low heat, occasionally stirring, until the butter has melted; remove from heat and set aside.
Whisk together the eggs, sugar, vanilla, flour, and cinnamon in a medium mixing bowl until thoroughly combined.
Stir in the diced peaches and the heated milk mixture with a wooden spoon.
Pour the custard over the cubes of toasted bread.
Bake for 55 minutes or until the casserole is firm in the middle.
To prepare the vanilla-peach sauce in a small saucepan, mix the cream, sugar, and peach nectar and bring to a boil.
In a small dish, combine the cornstarch and water, then add into the boiling liquid. Reduce the heat to low and cook for 1 minute before adding the vanilla and salt. Turn off the heat.
Serve the warm vanilla-peach sauce on top of the cooked bread pudding in individual portions.