As our summer in Seattle continues, so does our wonderful peach season and here is another peach dessert. I LOVE bread pudding and with the sweet, juicy peaches we have right now I just had to make this!! I asked Rebecca Johnson (one of the best pastry chefs that I know) how to make a moist and sweet bread pudding without using cinnamon rolls (which is what she uses). I didn’t want to make cinnamon rolls to make the bread pudding. So, she suggested to make it with one day old croissant, brioche or challah. We went late to the grocery store and found only challah to make it with. I’ve had tons of bread puddings, but none with peaches so it was a lot of fun making something new, with an equally amazing sauce to go with it! You could top this with whipped cream, mascarpone, powdered sugar or a good shot of Amaretto. Make sure you serve this peach cream bread pudding warmed, as well as the sauce..it’s sooo goood!! For a summer dinner party, this would be a spectacular and elegant dessert. ….Enjoy!!
For the Bread Pudding
4 tablespoons unsalted butter, softened, plus 4 tablespoons melted
6 1/2 cups 1-inch cubes of day-old challah bread
2 cups heavy cream
2 cups milk
2 1/2 pounds peaches, peeled and seeded, cut into 1-inch chunks
2 tsp. ground cinnamon
2 tsp. ground ginger
1 cup sugar
5 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg
For the Sauce
1 stick butter
1 cup heavy cream
3/4-1 cup sugar (depending on your sweet preference)
2 egg yolks
1 tsp. cinnamon
1 tsp. vanilla extract
1/3 cup amaretto
Sliced fresh peach
For the Bread Pudding: Preheat the oven to 350 degrees F. Butter a 10 by 14-inch baking dish with 1 tablespoon of the softened butter.
In a large bowl, combine the bread cubes, heavy cream and milk and let sit for 15 minutes, stirring occasionally.
While the bread is soaking, heat the remaining 3 tablespoons of softened butter in a large skillet and, when butter begins to bubble, add the peaches, ginger, cinnamon and 1/4 cup of the sugar. Cook, stirring occasionally, until peaches are golden brown around the edges and softened, 4 to 6 minutes. Set aside.
In a medium bowl, combine the eggs, the remaining 3/4 cup of sugar, vanilla, and nutmeg and whisk well to combine. Stir the egg mixture into the bread mixture and fold to combine. Add the warm peaches and fold gently but thoroughly to combine. Pour into the prepared dish.
Drizzle with the melted butter and bake until golden brown, puffed, and slightly firm when pressed in the center, 45 minutes to 1 1/4 hour.
Cool on a wire rack until just warm, about 20 minutes.
For the Amaretto Sauce
In a small, heavy enameled or other non-reactive saucepan over medium low heat, add the butter and cook until melted. In a small bowl combine the cream, sugar, and egg yolks and whisk to combine. Add the cream mixture to the melted butter and stir well. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 10 minutes. Remove from the heat immediately and add the amaretto. Transfer sauce to a small heatproof bowl and serve hot or warm over warm bread pudding.
Be generous and drizzle this delicious amaretto sauce for a delightfully decadent dessert. It is worth!!
To add richness and depth of flavor to this decadent dessert why not an extra shot of Amaretto liqueur ?!
Don’t forget to like or share on Facebook if you like this dessert!! Thank you very much for your support!!
Beijos e Tchau!
Ludmilla and Marilyn Chudda