Restaurant Recipes
Ox Bow Carriage House Restaurant
Peach Bread Pudding with Rum Sauce
Yield: 8 to 10 servings
Ingredients
Bread Pudding
- 12 ounces French bread, toasted and cut into small cubes*
- 4 cups milk
- 4 eggs, beaten
- 2 cups granulated sugar
- 2 sticks butter, cubed into 1/4 inch slices
- 4 tablespoons vanilla extract
- 1 tablespoon almond extract
- 2 (28 ounce) cans sliced peaches, drained
Rum Sauce
- 1 1/2 cups granulated sugar
- 1/2 teaspoon cinnamon
- 2 cups heavy cream
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons butter
- 3 teaspoons cornstarch
- 2/3 cup water
- 2/3 cup rum
Instructions
Bread Pudding
- Place cubed bread into a large mixing bowl. Add milk, allow bread to soak up milk.
- Blend sugar into the eggs, then add vanilla and almond extracts.
- Add the egg mixture to the bread, distribute the cubed butter throughout.
- Add the drained peaches and stir.
- Pour into a 10 x 13-inch glass baking dish.
- Bake at 325 degrees F for 45 minutes to an hour.
Rum Sauce
- Mix cinnamon and sugar together.
- In a small saucepan, blend the cinnamon-sugar mixture, cream, vanilla extract and butter. Bring to a simmer and stir until sugar dissolves.
- Blend cornstarch and water, stir into hot cream and simmer until sauce thickens.
- Remove from heat and stir in rum.
Notes
* Plaisance said weighing the bread crumbs is more accurate and consistent. The 12 ounces is approximately one whole loaf of French bread, and 1/4 of another loaf.
Attribution
Posted by Annette at Recipe Goldmine 8/4/2001 6:24 pm.
Source: Philip Plaisance, The Ox Bow Carriage House Restaurant at The Myrtles