2013 Week 25 – Local Ingredients – Peach Bread Pudding

I decided to stick with the dessert train and just keep that going.  This week, an individual peach bread puddings, with a bourbon cream sauce and some vanilla ice cream (from Jake’s Ice Cream).

I went from my original idea of a peach cobbler to peach bread pudding, to the individual version.  I decided on making this for our Thursday night dinner group.  We were in charge of appetizers so I just went with a dessert instead.  This was done on location so that’s why the plates and background are different (if you pay attention to those things =p ).

Sorry for the bit of blurriness, I forgot my camera and had to use my phone’s camera.

  • 5 peaches, sliced up thin
  • 1/2 loaf of French Bread, cubed up
  • 1/4 can sweetened condensed milk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup butter
  • 2/3 cup brown sugar
  • 1/4 cup white sugar (save some for sprinkling on top mixture before putting it in the oven)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup milk
  • couple of pinches of salt

350 degrees for 40 minutes.
Cube bread and peaches and combine.
Combine eggs, milk, brown sugar, condensed milk, cinnamon, ground nutmeg, salt in a separate bowl.
Butter muffin tins and stuff with bread/peach mixture, lightly compacted.
Pour egg mixture slowly over them, make sure they are soaked evenly.
Sprinkle some sugar on top. Bake.

I let them cool and then they should slide out easily.


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