Posted by: rsmartin
Category: Recipes20070808 22:40:33Viewed: 575 times
This is a lighter bread pudding recipe great for hot summer days and picnics. If you wish to make the pudding more creamy you can substitute half and half or cream for the milk, depending on how fattening you wish to make it, and remove some or all of the egg whites from the eggs.
12-14 slices of cinnamon raisin bread cut into 1/4-1/2 inch chunks
2-4 large ripe peaches, sliced evenly
brandy
5 tbs. clarified butter (you can brown it slightly, but do not burn)
3 c. milk
6 medium eggs
1 1/2 c. granulated sugar
1 tbs. vanilla extract
1 tbs. cinnamon
1 tsp. nutmeg
Preheat oven at 375 degrees Fahrenheit.
Place bread and peaches in a roasting pan or casserole dish, pour the butter evenly. Drizzle brandy over bread and peaches, let it sit for at least 10 minutes, up to 30, to allow the brandy to marinate the peaches. The brandy flavor should be strong at this point, the alcohol will cook out and leave a very sweet taste.
Gently mix the remaining ingredients in a mixing bowl until smooth. pour over the bread mixture.
Bake for 45 minutes or until the custard has set and the top of the pudding is brown. Serve with vanilla ice cream or whipped cream.
