Peach Bread Pudding With Vanilla Peach Sauce Recipes

MY PEACH BREAD PUDDING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix peaches, flour, 1/4 cup white sugar, rum, 1 tablespoon cinnamon, and 1 pinch nutmeg together in a baking dish.
• Bake in the preheated oven until peaches are tender and bubbling, about 30 minutes. Remove and set peaches aside.
• Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
• Stir milk and heavy cream together in a saucepan over medium heat; heat until just warmed and a film forms over top of mixture, about 5 minutes. Remove from heat; stir in butter until melted. Cool mixture to lukewarm.
• Combine 1 cup white sugar, brown sugar, eggs, 2 teaspoons cinnamon, vanilla extract, salt, and 1/4 teaspoon nutmeg in a bowl; beat with an electric mixer at medium speed until combined, 1 minute. Slowly pour milk mixture into sugar mixture; stir to combine. Add bread cubes; stir gently. Fold in cooked peaches.
• Pour batter into prepared casserole dish.
• Bake in the preheated oven until pudding is bubbling and center is set, 45 to 50 minutes. Serve warm.

VANILLA BRIOCHE BREAD PUDDING WITH PEACH SUZETTE SAUCE

Steps:

• For the bread pudding: Preheat the oven to 350 degrees F. Grease a baking dish with butter. Add the cubed bread.
• In a small saucepan, melt 4 tablespoons butter.
• In a large bowl, combine the melted butter, raisins, condensed milk, sugar, and vanilla and whisk together. Add the eggs and whisk again until thoroughly combined.
• Pour the custard over the bread and allow to soak for a few minutes. Press the bread into the liquid to help absorb.
• Sprinkle the top with the cinnamon and chopped pecans and bake in the oven until the custard is set, about 30 minutes. Stick a paring knife into the center of the pudding. If it comes out with liquid stuck to the knife, cook for a few minutes more until firm. Remove the bread pudding from the oven and allow to cool a bit.
• For the peach sauce: In a large saucepan over medium-low heat, melt the butter. Add the peaches, sugar, and liqueur and stir gently until the sugar dissolves. Allow to simmer until the mixture begins to thicken and darken, about 2 minutes. Stir while cooking to avoid burning. Add the heavy cream and stir to combine. Allow to heat through and thicken, about 2 minutes. If the sauce needs additional thickening, combine the cornstarch and water in a small bowl and stir some into the sauce. Remove from the heat and keep warm.
• For the rum sauce: Heat a small, nonstick skillet over medium-high heat and add the sugar. Stir and cook until the sugar is melted. Remove from the heat and add the orange liqueur and dark rum. Return to the heat and simmer for 1 minute, and then flambe, if desired, or just let the alcohol burn off.
• To plate: Using a ring cutter, cut out rounds of bread pudding and plate in a shallow bowl. Pour the peach sauce over top, and then the rum sauce. Garnish with a dollop of creme fraiche and a small sprig fresh mint.

PEACH BREAD PUDDING WITH VANILLA-PEACH SAUCE

Steps:

• Preheat the oven to 350°F. Place the bread cubes on a rimmed sheet pan and bake for 5 minutes, or until toasted to a light golden color. Remove the toasted cubes from the oven and place in the bottom of a 2-quart casserole dish.
• In a medium saucepan, combine the milk, heavy cream, and butter. Warm over low heat until the butter melts; set aside.
• In a medium bowl, whisk together the eggs, sugar, vanilla, flour, and cinnamon and beat well. With a wooden spoon, stir in the chopped peaches and the warm milk mixture. Pour the custard over the toasted bread cubes. Bake for 55 minutes, or until the center of the casserole is firm.
• To make the vanilla-peach sauce, combine the cream, sugar, and peach nectar in a small saucepan and bring to a boil. Whisk the cornstarch with the water together in a small bowl, then stir into the boiling liquid. Reduce the heat and simmer for 1 minute, then stir in the vanilla and salt. Remove from the heat.
• Cut the warm bread pudding into individual portions and top with warm vanilla-peach sauce.