PEACH AND BUTTERMILK BREAD PUDDING WITH GOLDEN RAISINS
Found in the LA Times Food & Drink section. Combines some of my favorite foods & SC peaches are just coming in....Use whole fat buttermilk (a much better product) & heavy cream to lash the individual servings with just before serving. Mmmm... makes summertime worthwhile.
Provided by Busters friend
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Arrange a rack in the middle of the oven and put a large baking sheet on the rack below it, to catch any drips later. Heat the oven to 350 degrees.
- In a large bowl, toss together the bread, buttermilk, heavy cream, milk, raisins and nutmeg and set aside to soak for 20 minutes.
- Meanwhile, in a medium bowl, toss together one-fourth cup of the granulated sugar, lemon juice, cinnamon and peaches, to coat; set aside.
- Grease a 9-by-13-inch casserole dish with butter; set aside.
- Whisk together the eggs, vanilla, salt and remaining 1 1/4 cups of the granulated sugar in a medium bowl, then add to bowl with the bread mixture. Add the macerated peaches and stir well to combine. Transfer to the prepared dish and spread out evenly.
- Sprinkle the turbinado sugar over the top and bake until cooked through and deep golden brown, covering with a sheet of foil if parts of the top get too dark, about 1 1/4 hours.
- Serve warm or at room temperature. Serve with a drizzle of cream, if desired.
Nutrition Facts : Calories 408.5, Fat 19.7, SaturatedFat 11.3, Cholesterol 168.3, Sodium 262.1, Carbohydrate 53.5, Fiber 2, Sugar 46.6, Protein 7.9
BUTTERMILK BREAD PUDDING
Steps:
- 1. Preheat the oven to 350 degrees. Place 4 T of the butter in a 13x9" baking dish and place in the oven to melt.
- 2. Meanwhile, combine the bread cubes, buttermilk and raisins in a large mixing bowl. In a separate bowl, whisk together the eggs, brown sugar, vanilla extract and rum extract. Pour over the bread mixture and stir gently to combine.
- 3. Transfer to the prepared pan nd pour over the melted butter. Bake 1 hour.
- 4. Meanwhile, combine the remaining butter, granulated sugar, egg yolk and water in a small saucepan. Stir well and place over medium heat. Stir constantly until the sugar dissolves and the sauce begins to thicken about 10 min. Add the rum. To serve, cut the warm bread pudding in squares, drizzle with the sauce and serve warm.
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