Lemon Spice Bread Pudding With Sauteed Peaches Food

MY PEACH BREAD PUDDING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix peaches, flour, 1/4 cup white sugar, rum, 1 tablespoon cinnamon, and 1 pinch nutmeg together in a baking dish.
• Bake in the preheated oven until peaches are tender and bubbling, about 30 minutes. Remove and set peaches aside.
• Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
• Stir milk and heavy cream together in a saucepan over medium heat; heat until just warmed and a film forms over top of mixture, about 5 minutes. Remove from heat; stir in butter until melted. Cool mixture to lukewarm.
• Combine 1 cup white sugar, brown sugar, eggs, 2 teaspoons cinnamon, vanilla extract, salt, and 1/4 teaspoon nutmeg in a bowl; beat with an electric mixer at medium speed until combined, 1 minute. Slowly pour milk mixture into sugar mixture; stir to combine. Add bread cubes; stir gently. Fold in cooked peaches.
• Pour batter into prepared casserole dish.
• Bake in the preheated oven until pudding is bubbling and center is set, 45 to 50 minutes. Serve warm.

PEACH BREAD PUDDING WITH BOURBON CARAMEL RECIPE

Steps:

• Prepare the Bread Pudding: Whisk together egg yolks, milk, vanilla extract, cinnamon, salt, 2 cups heavy cream, and 2/3 cup granulated sugar in a large bowl until thoroughly combined. Add bread pieces, and toss to coat pieces evenly. Cover and chill 8 to 12 hours to allow bread to absorb the liquid.
• Preheat oven to 350°F. Gently rub peaches under running water to remove fuzz, and chop peaches. (You will have about 6 1/2 cups.) Beat egg whites with an electric mixer on high speed until soft peaks form. Remove soaked bread from refrigerator; stir in 4 tablespoons salted butter pieces and chopped peaches. Fold in whipped egg whites until combined. Transfer mixture to a well-greased (with butter) 13- x 9-inch baking dish or a large cast-iron skillet. Cover loosely with aluminum foil, and bake in preheated oven until it puffs in the center, about 45 minutes. Remove foil, and bake until the top is lightly browned, 25 to 30 minutes.
• Prepare the Bourbon Caramel: Melt 2 tablespoons unsalted butter in a medium saucepan over medium-high; stir in water and 1 cup granulated sugar. Cook, without stirring, until mixture is a medium shade of brown, 4 to 6 minutes. Carefully whisk in 1 cup heavy cream. (Mixture will bubble up as the cream is added.) Remove from heat, and whisk in bourbon. Serve Bourbon Caramel warm with the Bread Pudding.

LEMON-SPICE BREAD PUDDING WITH SAUTEED PEACHES

Steps:

• Preheat oven to 350°F. Toss bread and melted butter on large rimmed baking sheet to coat. Place bread in oven and toast until golden, tossing occasionally, about 15 minutes. Cool.
• Meanwhile, scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add milk, cream, cardamom, star anise, and lemon peel to pan and bring to simmer. Remove from heat, cover, and let steep 30 minutes. Strain.
• Whisk eggs, sugar, and salt in large bowl. Gradually whisk milk mixture into egg mixture. Add bread and toss gently to combine. Cover and let stand at room temperature, stirring occasionally, at least 1 hour and up to 2 hours.
• Position rack in middle of oven and preheat to 350F. Butter 11x7x2-inch glass baking dish. Transfer bread mixture to prepared dish. Bake until just set, about 55 minutes. Cool pudding at least 10 minutes. Serve warm or at room temperature with sautéed peaches.

PEACH BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• In mixing bowl, beat together first 6 ingredients, eggs through salt.
• In another bowl, combine milk & water, then beat it into the egg mixture.
• In greased 1 1/2-quart casserole, layer bread, milk mixture & peaches until all ingredients are used.
• Set casserole in pan of hot water & bake 30-40 minutes or until a knife inserted in center comes out clean.
• Remove from oven, cool & serve.
• Refrigerate leftovers.

PEACHY BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish.
• Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.
• While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly.
• Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator.

SAUTEED PEACHES

Steps:

• Place peaches, juice, and sugar in large bowl; toss to coat. Melt butter in heavy large skillet over medium-high heat. Add peaches; cook until juices thicken slightly, stirring gently, about 3 minutes.

LOUISIANA BREAD PUDDING WITH LEMON SAUCE

Steps:

• BREAD PUDDING: preheat oven to 350ºF. In a bowl large enough to hold bread and liquid, beat eggs with a fork until lemon yellow in color. Whisk in milk, vanilla and almond extract.
• Soak bread in egg and milk mixture until the bread has absorbed most of the liquid, about 5 to 10 minutes.
• Mix sugar, salt, spices (and chopped dates) in a separate bowl. When bread has soaked up the liquid, add dry ingredients and mix well.
• Butter a baking dish large enough to hold the bread mixture 2 -1/2 qt pan or 8x8" will work. Pour bread mixture into pan and dot top with pieces of butter.
• Bake for 30 minutes or until a cake tester or toothpick inserted into center comes out clean. Remove from oven and allow to cool or serve immediately.
• LEMON SAUCE: blend sugar, cornstarch and water in a sauce pan.
• Bring to a boil over med-high heat. Cook 2 - 3 min until mixture is thickened.
• Remove from heat and add lemon zest, lemon juice and butter.
• Cut in squares and serve warm lemon sauce over bread pudding.