Peach bread pudding

Got a loaf of bread that’s stale? Bread pudding.

Want something gooey and delicious? Bread pudding.

In the mood for a dessert that you can’t mess up? Bread pudding.

This one has a beautiful peach compote swirled into it…and uses a heavy amount of booze. Let’s get into it:

peach-bread-pudding-again.jpg

The Recipe:

Peach compote:

  • 4 large, very ripe peaches, chopped
  • 1/4 cup white sugar
  • 1 T brown sugar
  • 1/4 cup bourbon (I’d say this is optional, but…it’s not. It’s so good)
  • 1T lemon juice
  • 1t vanilla
  • 1/4t salt

Bread pudding:

  • 1 loaf Hawaiian bread, cubed (if fresh, dry it in a 350°F oven for 20 minutes)
  • 1/2 loaf Brioche bread, cubed (if fresh, dry it in a 350°F oven for 20 minutes)
  • 2 3/4 cups whole milk (for desserts whole milk is ideal, but you do you)
  • 4 eggs
  • 2T vanilla
  • 3/4 cup RumChata (same as before…this shouldn’t be optional because it’s so tasty)
  • 2T butter, melted and cooled
  • 2T sugar
  • 1/4t cinnamon
  • 1/4t salt
  • A 9×13 baking dish, buttered
  • A water bath for below the pudding while it bakes (just a pan with 1 inch of water)
  • A 350°F oven

*************************************************************************************

Make that peach compote: all the ingredients go into a pot and get heated on medium heat, stirring occasionally, until the liquid thickens. This shouldn’t be jam-like, you want that liquid to just thicken, not go away.

Dry out the bread if it’s fresh by toasting it in your oven for 10-15 minutes.

Whisk the milk, eggs, vanilla, RumChata, butter, sugar, cinnamon, and salt together.

Butter that baking dish.

Get the bread into the dish and pour that beautiful liquid all over the top. Carefully toss it around so all the pieces get wet, and let the bread sit and absorb the liquid for 5-10 minutes.

Pop the water bath into the oven on the lower rack. Cover the bread pudding with foil and get it in the oven on the top rack for 5 minutes. After those 5 minutes, remove the bread pudding and give it a stir. Swirl in most of that beautiful peach compote, setting 1/4 cup aside for plating.

Foil that pudding nice and tight and bake it for 30 minutes.

Get that foil off and bake it for another 20 minutes.

Remove this peachy bread pudding and applaud your effort. Cut yourself a giant piece and top it with that reserved peach compote, some toasted almonds, and a large scoop of ice cream.

peach-bread-pudding1.jpg*Okay so if we’re being totally honest with each other here I didn’t use “loaves” at all. I used leftover Hawaiian and Brioche….hamburger buns. And it was delicious.

One Comment Add yours

  1. Oh, I’d like some! 🙂

    Like

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