Sunday, August 7, 2011

Peach Bread Pudding

Ahhhh!  Peach Bread Pudding.....doesn't that sound delicious?  I am always looking for great and easy bread pudding recipes.  Pretty soon, I will have to share my Chocolate Bread Pudding recipe too.....

This is the second time I have posted a peach bread pudding recipe....this one is a little bit different.  Enjoy! 

Bread pudding is a company pleaser.  Serve it up after a dinner party or, as a sweet treat for your family.  

Thank You to the following website for the picture and the recipe:  Tasty Kitchen

  • Peach Bread Pudding 
  • 3 whole Eggs
  • 3 Tablespoons Butter, Melted
  • 2 Tablespoons Vanilla
  • 2-½ cups Half-and-Half, Or Milk
  • 2 cups Sugar
  • 2 cups Fresh Peaches, Pitted And Diced  ( *Flair Tip:  you can use frozen peaches as well, thaw, and add 3/4 cup of sugar, then toss) 
  • 1 pound Sourdough Bread, 1" Cubed
  • ½ cups Pecans, Chopped (optional)
  • _____
  • ½ cups Butter
  • 1 cup Sugar
  • 1 teaspoon Vanilla
  • 1 whole Egg
  • 3 Tablespoons Rum, Or To Taste

Preheat oven to 325 degrees F.

In a large bowl beat 3 eggs, add 3 tablespoons melted butter, 2 tablespoons vanilla, and 2 1/2 cups half and half. Add 2 cups sugar slowly, stirring until it is dissolved. Add peaches and bread, mixing well. Allow mixture to soak into bread 30 minutes.
Spread a bit of butter in a 9 X 13 X 2-inch pan or dish. Pour in the bread mixture, and sprinkle on pecans if using. Bake uncovered 50 to 60 minutes, or until knife inserted in center comes out clean.
For rum sauce:
Cream 1/2 cup butter with 1 cup sugar. Add 1 teaspoon vanilla. Stir in 1 egg, then add rum. Stir over low heat for about 5 minutes. Serve warm over individual servings of pudding.

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