Peach Bread Pudding

For many people, bread pudding is a comfort food of sorts. A lot of us grew up with it and are familiar with the old standard made with little more than bread, egg custard, and raisins. You can find many versions of the dessert but few are as satisfying as this peach bread pudding. While it contains the bread and egg custard, there isn't one raisin in this recipe, just creamy rich flavor made uniquely different by cherry brandy and ripe peaches. This gourmet recipe takes no longer to prepare than a traditional bread pudding but the enjoyment factor far surpasses the familiar old standard.

Things You Will Need

• 12 thick bread slices
• 2 teaspoons vanilla
• 4 egg yolks
• 2 eggs
• 3 large ripe peaches
• melted butter
• 2 cups half-and-half
• 1 1/2 tablespoons cherry brandy
• 1 1/2 cups sugar
• 6 ramekin dishes
• round cookie cutters

Step 1

Using round cookie cutters, cut out 12 circles to match the size of the ramekins.

Step 2

Brush with melted butter Brush one side of the bread circles with melted butter and place under the broiler until toasted, two or three minutes. Turn the circles over, butter and toast the other side.

Step 3

Wash and dry the peaches and remove the pit and stem. Coarsely chop the fruit. The peaches should measure three cups.

Step 4

Top with more peaches Grease ramekins with butter. Place two tablespoons of chopped peaches in the bottom. Cover the peaches with a toasted bread circle. Add another tablespoon of peaches, then cover with another toast. Press down. Place more peaches on the top. Don't worry if the content of the ramekin is higher than the container rim. As the custard cooks, it absorbs liquid and the content decreases in height.

Step 5

Combine vanilla, half-and-half, brandy, and sugar in a sauce pan. Over medium heat, cook till hot but not boiling, stirring often.

Step 6

Whisk together the eggs until blended. Add the half-and-half mixture, slowly, whisking the entire time.

Step 7

Distribute liquid evenly Distribute the liquid evenly over the six ramekins, making sure the liquid wets the bread.

Step 8

Line a baking pan with a wet dish towel. Place all the ramekins inside. Pour boiling hot water into the pan until it reaches half way up the sides of the ramekins.

Step 9

Bake in a 350 degree oven for 30-45 minutes, or until pudding is set. Let the dessert come to room temperature before serving. Top with whipped cream or vanilla ice cream.

This dessert can also be made in one large dish, approximately 10 inches square in size. There will be two layers of full toast slices, alternating with peaches in between. Trim toast crusts and cut slices to fit the pan if necessary.

Tips & Warnings