Peach Bread Pudding With Southern Comfort Sauce Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix peaches, flour, 1/4 cup white sugar, rum, 1 tablespoon cinnamon, and 1 pinch nutmeg together in a baking dish.
• Bake in the preheated oven until peaches are tender and bubbling, about 30 minutes. Remove and set peaches aside.
• Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
• Stir milk and heavy cream together in a saucepan over medium heat; heat until just warmed and a film forms over top of mixture, about 5 minutes. Remove from heat; stir in butter until melted. Cool mixture to lukewarm.
• Combine 1 cup white sugar, brown sugar, eggs, 2 teaspoons cinnamon, vanilla extract, salt, and 1/4 teaspoon nutmeg in a bowl; beat with an electric mixer at medium speed until combined, 1 minute. Slowly pour milk mixture into sugar mixture; stir to combine. Add bread cubes; stir gently. Fold in cooked peaches.
• Pour batter into prepared casserole dish.
• Bake in the preheated oven until pudding is bubbling and center is set, 45 to 50 minutes. Serve warm.

Steps:

• 1. Preheat oven to 350 degrees and lightly butter a 9x13" baking dish.
• 2. Add bread cubes to a large bowl.
• 3. In a medium bowl, whisk 1.5 cups cream, 2 cups milk, 1 cup sugar 4 tbsp melted butter, 4 eggs and vanilla.
• 4. Add cream mixture and diced peaches to bread cubes and toss to combine.
• 5. Pour mixture into the greased dish. Let sit for 15 minutes.
• 6. Drizzle the bread mixture with the remaining 1/2 cup cream.
• 7. Sprinkle pecans on top then the remaining 2 Tbsp of sugar.
• 8. Bake until the center is set - about 45 minutes. Serve warm or cold with Southern Comfort Sauce &/0r whipped cream.
• 9. To make the sauce, first melt the butter in a heavy saucepan.
• 10. In a small bowl, mix cream, sugar and yolks - whisk together.
• 11. Add creamed mixture to butter - cook over medium heat until it comes to a boil, stirring constantly -reduce heat and cook for 4 more minutes.
• 12. Remove from heat and add Southern Comfort (it would also be good with Amaretto or Rum) - serve sauce warm or cold over bread pudding, stirring well before serving.

Steps:

• For the bread pudding: Preheat the oven to 350 degrees F. Grease a baking dish with butter. Add the cubed bread.
• In a small saucepan, melt 4 tablespoons butter.
• In a large bowl, combine the melted butter, raisins, condensed milk, sugar, and vanilla and whisk together. Add the eggs and whisk again until thoroughly combined.
• Pour the custard over the bread and allow to soak for a few minutes. Press the bread into the liquid to help absorb.
• Sprinkle the top with the cinnamon and chopped pecans and bake in the oven until the custard is set, about 30 minutes. Stick a paring knife into the center of the pudding. If it comes out with liquid stuck to the knife, cook for a few minutes more until firm. Remove the bread pudding from the oven and allow to cool a bit.
• For the peach sauce: In a large saucepan over medium-low heat, melt the butter. Add the peaches, sugar, and liqueur and stir gently until the sugar dissolves. Allow to simmer until the mixture begins to thicken and darken, about 2 minutes. Stir while cooking to avoid burning. Add the heavy cream and stir to combine. Allow to heat through and thicken, about 2 minutes. If the sauce needs additional thickening, combine the cornstarch and water in a small bowl and stir some into the sauce. Remove from the heat and keep warm.
• For the rum sauce: Heat a small, nonstick skillet over medium-high heat and add the sugar. Stir and cook until the sugar is melted. Remove from the heat and add the orange liqueur and dark rum. Return to the heat and simmer for 1 minute, and then flambe, if desired, or just let the alcohol burn off.
• To plate: Using a ring cutter, cut out rounds of bread pudding and plate in a shallow bowl. Pour the peach sauce over top, and then the rum sauce. Garnish with a dollop of creme fraiche and a small sprig fresh mint.

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish.
• Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.
• While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly.
• Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator.

Steps:

• TO MAKE THE BREAD PUDDING: Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan with butter or cooking spray. Mix the granulated sugar, half-and-half, and cinnamon in a large saucepan over medium heat. Stir occasionally until the sugar dissolves. (No need to boil the mixture.) Remove the saucepan from the heat.
• Whisk the 3 eggs in a bowl until the whites and yolks are combined. Pour about 1/4 cup of the hot cream mixture into the eggs, whisking as you pour. (This tempers the eggs, which keeps them from curdling when they are mixed into the hot cream mixture.) Pour the tempered egg mixture into the cream mixture left in the saucepan and whisk until the sauce is smooth.
• Gently combine the bread cubes and peaches in a large bowl. Spoon into the prepared pan. Pour the sauce over the peach-bread mixture and let sit for about 30 minutes to let the sauce soak into the bread. Sprinkle the pecans on top.
• Bake until the pudding is firm and lightly browned on top, about 1 hour. Cut into squares and serve warm or at room temperature with warm Peach Brandy Sauce.
• TO MAKE THE PEACH BRANDY SAUCE: Melt the butter and brown sugar together in a saucepan set over medium heat. Remove the mixture from the heat. In a bowl, whisk the 1 egg with a fork. Temper the egg by adding about 2 tablespoons of the butter-sugar mixture to the egg and whisk constantly until the egg is incorporated. Pour the tempered egg mixture into the saucepan with the remaining sugar-butter mixture and whisk until the sauce is smooth. Add the salt and whisk in the brandy. Keep the sauce warm until ready to serve. Pour it over the bread putting as soon as it comes out of the oven.
• do it early
• The bread pudding can be made up to 12 hours in advance, covered, and refrigerated. Warm in a 300°F oven. The sauce can be made up to 48 hours in advance and refrigerated until ready to use. Reheat it in a heavy saucepan set over low heat until it is warm but not hot; or microwave it on medium power in a microwave-safe container until warm, about 1 to 2 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Steps:

• Preheat the oven to 350°F. Place the bread cubes on a rimmed sheet pan and bake for 5 minutes, or until toasted to a light golden color. Remove the toasted cubes from the oven and place in the bottom of a 2-quart casserole dish.
• In a medium saucepan, combine the milk, heavy cream, and butter. Warm over low heat until the butter melts; set aside.
• In a medium bowl, whisk together the eggs, sugar, vanilla, flour, and cinnamon and beat well. With a wooden spoon, stir in the chopped peaches and the warm milk mixture. Pour the custard over the toasted bread cubes. Bake for 55 minutes, or until the center of the casserole is firm.
• To make the vanilla-peach sauce, combine the cream, sugar, and peach nectar in a small saucepan and bring to a boil. Whisk the cornstarch with the water together in a small bowl, then stir into the boiling liquid. Reduce the heat and simmer for 1 minute, then stir in the vanilla and salt. Remove from the heat.
• Cut the warm bread pudding into individual portions and top with warm vanilla-peach sauce.