Dessert Recipes
Peach Custard Bread Pudding with
Brown Sugar Vanilla Sauce
Ingredients
Pudding
- 2 1/2 cups diced fresh peaches
- 1/4 cup peach nectar
- 4 to 5 cups soft bread crumbs
- 2 tablespoons melted butter
- 4 eggs
- 1/2 cup granulated sugar
- 1 3/4 cups Half-and-Half or whole milk
- 1 teaspoon vanilla extract
Brown Sugar Vanilla Sauce
- 1/2 cup brown sugar
- 2 tablespoons corn syrup
- 1/4 cup butter
- 1/2 cup heavy cream
- 1 1/2 teaspoons vanilla extract
Instructions
Pudding
- Put diced peaches in a saucepan with peach nectar; simmer for about 5 minutes, until peaches are tender.
- In a 2 to 2 1/2 quart lightly buttered baking dish or rectangular baking pan, arrange bread crumbs.
- Drizzle bread crumbs with 2 tablespoons melted butter then toss with the peach mixture.
- In a bowl, whisk eggs with granulated sugar, milk and 1 teaspoon vanilla extract.
- Pour mixture over bread crumbs, stirring slightly to distribute milk mixture evenly.
- Bake at 325 degrees F for 1 hour to 1 hour and 15 minutes, until set in center. A larger more shallow pan will take less time than a deeper pan.
Brown Sugar Vanilla Sauce
- Combine all ingredients in a saucepan over medium heat. bring to a boil, stirring frequently.
- Reduce to medium-low and let boil for 5 minutes.
- Remove from heat. Sauce will thicken as it cools.