Peaches and Cream Bread Pudding
Foodie blog blitz fail!
I made it what, two days? Maybe three.
Maybe just two.
Oh well. We can't do foodie blog every day now can we.
Then it wouldn't be special.
Gotta go now. Baby has his first cold. My future has more bulb syringes in it than baked goods right now, sadly.
But not for long. It's fall after all, and who can resist baking in the fall?
Peaches and Cream Bread Pudding (adapted from Joy the Baker)
Blackberry Peach Bread Pudding with Toasted Pecans
Print this Recipe!
1 1/2 – 2 loaves stale French baguettes
3 cups whole milk
1 cup half and half
1/3 cup butter
1 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 Tablespoons Grand Marnier
2 cups sliced peaches, fresh or frozen
3/4 cup pecan halves
dash of cinnamon
Begin by tearing the stale french bread into bite sized pieces. This can be done by hand, because pieces do not have to look perfect, just need to be roughly the same size. Place all of the bread pieces into a 9×13-inch baking pan and top with peaches. Using your hands, toss the fruit into the bread pieces so they are evenly distributed through the pan. Set aside.
In a medium saucepan, heat butter and 3 cups milk. Heat just until butter melts, but milk should not boil.
While milk and butter are heating, whisk together eggs, half and half, sugar, vanilla extract and Grand Marnier. Slowly whisk the warmed milk and butter mixture into the eggs and half and half mixture. Pour the entire mixture on top of the bread pieces and fruit. Cover with plastic wrap and refrigerate overnight.
When ready to bake, preheat the oven to 350 degrees F. Remove the plastic wrap from the bread pudding, sprinkle with cinnamon and place in the oven for 45-55 minutes. The bread pudding will still wiggle when shaken, but will set during the cooling process. Let set for at least 30 minutes, once removed from the oven. Serve warm or at room temperature.