1 (16oz) challah bread loaf, cut into 1 inch cubes
3-4 fresh peaches
4 Tbsp salted butter, cut into small pieces, plus more for dish
Bourbon Caramel
2 Tbsp unsalted butter
1/4 cup water
1 cup granulated sugar
1 cup heavy cream, room temperature
2 oz. (1/4 cup) bourbon
Instructions
Prepare the bread pudding by whisking 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 cat pieces evenly. Cover and
chill 8-12 hours to allow bread to absorb liquid.
Preheat oven to 350F. Gently rub peaches under
running water to remove fuzz and chop peaches. Beat
egg whites with an electric mixer on high until
soft peaks form. Remove soaked bread from
refrigerator; stir in 4 Tbsp. salted buter pieces
and chopped peaches. Fold in whipped egg whites
until combined.
Transfer mixture to a well-greased 13 x 9 baking
dish or large cast iron skillet. Cover loosly 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 brown, 25-30
minutes.
Prepare the Bourbon Caramel by melting 2 Tbsp.
unsalted butter in a medium saucepan over medium-
high heat; stir in water and 1 cup granulated
sugar. Cook without stirring util mixture is a
medium shade of brown, 4-6 minutes. Carefully whisk
in 1 cup of heavy cream. Remove from heat and whisk
in bourbon. Serve Bourbon Caramel with the Bread
Pudding.
Originally Submitted
6/26/2017
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