Friday, July 15, 2011

Peach Bread Pudding with Caramel Sauce

This week, I had a lot of time that I could have used to be unproductive or get some things done around the house.  Instead, I decided that I wanted a yummy summer dessert with some fresh summer fruit.  Here's what I came up with!

Peach Bread Pudding with Caramel Sauce
4 peaches, peeled and cubed
8 slices of good quality bread (I used a brioche loaf)
1 cup heavy whipping cream
1 cup 1% or nonfat milk
2 tbsp butter
3 eggs, beaten
1/3 cup sugar
1/3 cup brown sugar
1 tbsp cinnamon
caramel sauce (recipe below)
Preheat oven to 350 degrees.  I used my stoneware pan for this recipe.  If you are using glass, grease your pan.  Peel and cube your peaches (boil water on the stove, create an ice water bath in a large bowl, boil peaches 1-2 minutes, then drop into ice water, peel peaches after 2-3 minutes in ice bath)  Tear bread slices into bite-sized pieces.  Place bread and peaches in a 9x9 square baking dish.  In a small sauce pan, heat whipping cream and milk until skin just forms on top of the milk.  Remove milk from burner and add butter.  Stir butter into milk until it melts.  Allow milk mixture to cool.
In a separate bowl, combine eggs, sugars and cinnamon.  When milk mixture is cooled to room temperature, combine milk mixture and egg mixture, whisk until combined.  
Bake at 350 degrees for 45-60 minutes.  Bake until egg and milk mixture is firm and not runny.
Caramel Sauce:
1 cup of sugar
6 Tbsp butter
1/2 cup heavy whipping cream
Heat sugar, stirring constantly with wooden spoon, until sugar melts and and is golden brown.  Remove sugar from burner and add butter.  Stir sugar and butter mixture until butter melts.  Allow mixture to cool about 10 minutes.  Slowly add cream, a little at a time, whisking so its blended.
Store caramel sauce in the fridge in  a mason jar, heat as necessary.

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