Penny Smart Recipe Swap & Cleaning tips & Home Remedies Peach Bread Pudding 6 Tbsp. butter, plus more for ramekins 8 c. day-old French bread with crust, torn into bite-size pieces 3 c. milk 1 3/4 c. sugar, divided 6 lg. peaches, peeled and sliced lengthwise into 1/4-in. slices 6 lg.eggs 1 Tbsp.vanilla extract 1 Tbsp. cinnamon 1/2 tsp. ground nutmeg 3 - 4 Tbsp. brandy (peach brandy is good) Sweetened whipped cream Preheat oven to 375°. Butter 8 ramekins (8 oz. each). Put bread pieces in a lg. bowl & pour in milk. Let soak, stirring occasionally, about 30 mins. Meanwhile, in a lg. frying pan over med. heat, melt 6 Tbsp. butter & 3/4 c. sugar. Add peaches & cook 1 - 2 mins.to release juices. Strain into a sm. bowl; reserve juices. Whisk eggs, 1 c. sugar, the vanilla, cinnamon, & nutmeg. Pour over bread & stir to combine. Fold in peaches. Spoon mixture into ramekins & set in a lg.roasting pan. Put roasting pan in oven & fill pan w/ very hot water to come halfway up sides of ramekins. Bake until puddings are puffy & firm when pressed, about 45 mins. Simmer reserved juices until steaming. Whisk in brandy. Serve pudding w/ sauce & whipped cream.
Posted on: Mon, 14 Jul 2014 17:02:10 +0000
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