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Peach Bread Pudding with Bourbon Caramel Recipe

   
 

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     Peach Bread Pudding with Bourbon Caramel

Category   Desserts - Breads
Sub Category   None
Servings   10-12
Preptime   9 hours 30 minutes

Ingredients
5 large eggs, separated
1 cup whole milk
1 Tbsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp kosher salt
2 cups heavy cream
2/3 cups granulated sugar
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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