My Peach Bread Pudding Tasty Recipes

Tuesday, May 31, 2016

My Peach Bread Pudding

"My husband reviewed severa bread pudding recipes and came up with this version. Top with melted vanilla ice cream if favored."

Ingredients :

2 cups finely sliced peaches
1/4 cup all-reason flour
1/4 cup white sugar
1/4 cup rum
1 tablespoon ground cinnamon
1 pinch nutmeg
1 cup milk
1 cup heavy whipping cream
1/4 cup butter
1 cup white sugar
2/three cup brown sugar
four eggs
2 teaspoons floor cinnamon
1 teaspoon vanilla extract
1/four teaspoon salt
1/4 teaspoon ground nutmeg
three cups stale bread cubes, crusts eliminated

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H45M

Preheat oven to 400 ranges F (2 hundred degrees C).
Mix peaches, flour, 1/four cup white sugar, rum, 1 tablespoon cinnamon, and 1 pinch nutmeg collectively in a baking dish.
Bake within the preheated oven until peaches are soft and effervescent, about half-hour. Remove and set peaches apart.
Reduce oven temperature to 350 stages F (one hundred seventy five levels C). Grease a 1 1/2-quart casserole dish.
Stir milk and heavy cream collectively in a saucepan over medium warmness; warmth till simply warmed and a movie forms over top of combination, about five mins. Remove from warmth; stir in butter until melted. Cool aggregate 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 pace till combined, 1 minute. Slowly pour milk mixture into sugar mixture; stir to combine. Add bread cubes; stir lightly. Fold in cooked peaches.
Pour batter into prepared casserole dish.
Bake within the preheated oven until pudding is bubbling and center is about, 45 to 50 mins. Serve warm.

Notes :

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