Well, peach season is quickly coming to an end here on the east coast. But I wanted to make sure to get one last peachy recipe out before it’s too late. Though fall comes next, which means apples and pears and pumpkins! Oh my! (Fall is far and away my favorite season, but it’s always a little sad to bid farewell to summer and all that comes with it…)
Lately, I’ve been trying to step out of my comfort zone of cupcakes and cakes and in to a place where I take risks and try new things. First was ice cream, and then french toast. Now, I’ve conquered bread pudding! Next, the world… Muahahaha. Just kidding.
Bread pudding is one of the boyfriend’s favorite deserts, but it’s not something I’ve ever made for him in the [almost] 3 years we’ve been dating. It was always reserved as something we picked up from the bakery or ate out at a restaurant because I didn’t make it at home. It’s not that it’s exceptionally hard; it’s just not something my family ever made or ate much of. So I sat down and researched some basic bread puddings, figured out the proportions, and then threw my own twist in to mix.
Serve the bread pudding warm, drizzled with the amaretto cream sauce. If you don’t have amaretto or don’t want to use it, substitute a small amount (1-2 teaspoons) almond extract. I hope you enjoy the recipe! Considering how fast the boyfriend devoured the bowl I handed him, I think it turned out pretty well.
Click below for the recipe. Have a question? Feel free to ask in the comments. And thanks for reading!
Peach Bread Pudding with Amaretto Cream Sauce
Yield: 8-10 servings
Begin by assembling your ingredients.
For the bread pudding, you are going to need:
- 1 loaf panettone or other Italian bread, cut in to 1-inch cubes and set out overnight to let dry out slightly
- 8 large eggs
- 1 1/2 cups whipping cream
- 2 1/2 cups milk, whole preferred
- 1 cup sugar
- 1 teaspoon almond extract
- 4 tablespoons unsalted butter, at room temperature
- 2 pounds peaches, peeled and cut in to 1-inch cubes
- 1/4 cup brown sugar
For the sauce, you are also going to need:
- 1/2 cup whipping cream
- 1/2 cup milk, whole preferred
- 3 tablespoons sugar
- 1/4 cup amaretto liqueur
- 2 teaspoons cornstarch
You are also going to need:
- Small saucepan
- Large skillet or saute pan
- 9 x 13 baking dish
- Wire whisk
- Large bowl
First, make the custard for the bread pudding. In a large bowl, whisk the eggs, cream, milk, sugar, and almond extract. Add the bread cubes, and soak for at least 30 minutes. Set aside, but occasionally press down on the bread cubes to immerse them in custard mixture.
While the bread cubes are soaking, heat 3 tablespoons of butter in a skillet over medium heat. When the butter bubbles, add the peaches and brown sugar. Cook until the peaches brown slightly, stirring occasionally, about 5 minutes.
Quick tip: To peel the peaches, remove any stickers or stems, and cut a small X along the bottom of the peach. Drop each peach in to a pot of boiling water for about 15-30 seconds to blanch, and then quickly remove to a bowl of ice water. Once the peaches are cool enough to handle, the skins should peel right off!
Once the bread cubes have been soaking for at least 30 minutes, add the peaches and toss lightly to combine.
To bake, pre-heat your oven to 350° F.
Use the remaining tablespoon of butter to grease the bottom and sides of your baking dish. Add the bread cubes and peaches, and pour any remaining custard mixture over the bread pudding. Bake in your pre-heated over for approximately 45 minutes to 1 hour, until the pudding puffs up slightly and is set in the center.
While the bread pudding is baking, make the amaretto sauce. Bring the cream, milk, and sugar to boil over medium heat in a small saucepan, stirring occasionally. Mix the cornstarch and amaretto in a small bowl, and add to the saucepan. Cook over medium heat for approximately 2-3 minutes, whisking constantly, until the mixture thickens. Set aside, but keep warm.
Let cool slightly. Serve with amaretto sauce.