peaches and cream bread pudding
(1 rating)
Perfect for any time of the year.From an old magazine
(1 rating)
Ingredients For peaches and cream bread pudding
-
12 slices cinnamon swirl bread, halved diagonally
-
one package frozen peach slices, thawed, drained, and chopped, 16 ounces
-
3 ounces cream cheese, cut into small cubes
-
eight eggs
-
2 cups milk
-
1 cup whipping cream
-
1/2 cup sugar
-
1 teaspoon vanilla
-
1/2 teaspoon ground cinnamon
-
1/2 teaspoons salt
-
1/4 teaspoon ground nutmeg
-
caramel sauce, recipe follows
-
1/2 cup chopped pecans, toasted
How To Make peaches and cream bread pudding
-
1in a 3 quart rectangular baking dish arrange bread slices, peaches, and cream cheese cubes. In a large bowl, whisk together eggs, milk, whipping cream, sugar, vanilla, cinnamon, salt, and nutmeg; pour evenly over bread mixture. Cover and chill overnight.
-
2Preheat oven to 350°. Before baking, let bread stand for 15 minutes at room temperature. Uncover; bake for 40 to 50 minutes or until set.
-
3Just before serving, drizzle bread pudding with caramel sauce and sprinkle with pecans. Makes 12 servings
-
4to make cubing easier, place cream cheese in the freezer for 15 to 30 minutes. Caramel sauce: in a medium heavy pan stir together 3/4 cup packed Brown sugar, 1/2 cup whipping cream, 1/2 cup butter and 2 tablespoons light color corn syrup . bring to boiling over medium high heat, whisking occasionally; reduce heat to medium. Boil gently for three minutes more. Remove from heat. Stir in 1 teaspoon vanilla. Let cool for 15 minutes. Store any leftover sauce in an airtight container in refrigerator for up to one week.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT