Peach bread pudding with bourbon caramel sauce
Ingredients
For the bread pudding
- Four ripe peaches diced
- ten slices of thick cut brioche bread torn into peices use whatever bread you have - if it is thin or a baguette use your bestjudgement on how much additional bread to use
- Four eggs
- Two cups of heavy cream
- Two teaspoons of vanilla extract
- One teaspoon of cinnamon
- ΒΌ teaspoon of ground nutmeg
- pinch of salt
Brown butter bourbon caramel sauce (see link to my friend's incredible recipe above)
Instructions
- Preheat oven to 375. Butter up or grease up four ramekins or one baking pan. If using ramekins put them on a baking sheet ready for the oven.
- In a large bowl whisk together eggs, cream, vanilla, cinnamon, nutmeg and salt. Add the bread and toss to combine with a spatula. The bread should soak up all of that delicious custard base. GENTLY (or you'll smash them) fold in the peaches.
- Scoop the pudding into the ramekins - this is easiest to do, for me, with an ice cream scoop. A couple scoops in each one. Put the baking sheet into the oven and bake for about 45 minutes (maybe a little longer). What you are looking for is browned on the top puddings that are puffed completely and bubbling around the edges. The center should feel firm (not squishy) when you touch the tops.
- Have your caramel sauce warmed and ready to go.
- Pull out the baking sheet and make a small divot / hole in the center of each pudding, and pour baby pour! Don't be skimpy with your sauce - this is where the sweetness comes in! Pour right into the pudding and a little around the top of each puttding as well. Let them sit and cool slightly before enjoying.