Tuesday, April 26, 2016
Well, until this past week I guess I had tasted recipes that fell into the ho-hum category.
Some of you maybe asking yourself why in the world I decided to make a dessert that I've never been crazy about. Well, you know the old saying "when life gives you lemons, make lemonade"? Well, life gave me tons and tons and tons of bread, so I made bread pudding.
Since I've never been a fan, I knew I needed to make this bread pudding worth while. I'm a huge fan of peaches, so I decided those should fit perfectly in this pudding and really amp it up.
A massive amount of peaches are tossed in spices and brown sugar. The custard gets a hint of spice and a touch of sweetness and it's then poured over the bread and given a chance to really soak in each and every piece. The peaches and bread are combined, then added to ramekins to and allowed to rest so all those spices and flavors get a chance to infuse.
The delicious, sweet pudding is baked to perfect. The inside is moist, thick and custard like while the top and edges are slightly caramelized, golden and crispy. It's perfection in a bowl!
I love desserts in little ramekins or mason jars. They are so cute to me, they're perfectly portioned and everyone gets their own little dish. If you don't have enough vessels to make individual servings or if you just don't want to go to all that trouble you could add everything to a 9x9 pan and add a little more baking time to the clock.
Whether you like it fresh from the oven, with a scoop of vanilla ice cream, or chilled you MUST try this bread pudding. Who knows, this may be THE recipe that converts you to a bread pudding lover too!
Peach Bread Pudding
1 Pound canned peaches, sliced*
1 1/4 Tbsp cinnamon, divided
1/4 Tsp nutmeg
1/3 Cup brown sugar
6 Cups day old French bread, torn in pieces
1 Cup milk
1/3 Cup sugar
4 Large eggs
1 Tbsp vanilla
2 Tbsp unsalted butter, melted
Preheat oven to 350.
Spray 4 ramekins with non-stick cooking spray, dust lightly with granulated sugar. Set aside.
Drain peaches. Place peach slices in a medium bowl, add nutmeg, brown sugar and one tablespoon of cinnamon. Stir to coat and allow to sit for at least 5 minutes.
Place bread in a large bowl. Place milk, sugar, eggs and vanilla in a bowl and whisk to combine. Pour over the bread and toss to coat. Add 1/4 cup of the juice from the peach mixture then drain the peaches. Add the drained peaches to the bread mixture and stir to combine. Divide mixture evenly among the 4 ramekins.
Place the ramekins in a roasting pan. Carefully pour enough water in the pan to come half way up the ramekins. Carefully place the pan in the preheated oven, ensuring no water gets in the pudding. Bake for 30-40 minutes, until cooked through and top is golden and crispy. Remove from oven, allow to site for 5-10 minutes and serve.
Recipe source: A Lynsey original
*You may use fresh peaches, if in season. Simply peal the peaches, slice and allow to sit in spices and sugar for about 15 to 20 minutes.