Peach Bread Pudding Recipe
bourbon caramel, vanilla ice cream
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Ingredients
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Bread Pudding
Method
Preparation
- 1
Prepare the Bread
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish. Tear the day-old bread into bite-sized pieces and place them in the baking dish.
- 2
Mix the Custard
In a large mixing bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, and cinnamon until well combined.
- 3
Combine Ingredients
Pour the custard mixture over the torn bread, ensuring all pieces are soaked. Gently fold in the diced peaches. Allow to sit for about 15 minutes.
- 4
Bake
Drizzle the melted butter over the top of the mixture. Bake in the preheated oven for 45-50 minutes, or until the pudding is set and the top is golden brown.
- 5
Make Bourbon Caramel
In a saucepan, combine 1 cup of sugar with 1/4 cup of water over medium heat. Stir until sugar dissolves, then stop stirring and let it boil until it turns a deep amber color. Remove from heat and carefully stir in 1/2 cup of heavy cream and 2-3 tablespoons of bourbon until smooth.
- 6
Serve
Allow the bread pudding to cool slightly before serving. Drizzle with bourbon caramel and serve warm with a scoop of vanilla ice cream.