Peaches and Cream Bread Pudding (Emeril)
| Prep Time: 45 min | Serves: 18 |
| Cooking Time: 80 min | Yield: 18 Squares |
This is a recipe I got from Emeril. I altered the recipe for what I had. I am trying to make it again with lighter ingredients. I will post that as well so they can be compared side-by-side.
Ingredients
- 3 cups whole milk
- 1/3 cup Butter, Salted
- 1/2 cup Wawa French Vanilla Creamer
- 1 cup Sugar
- 5 egg
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Spices, Cinnamon, Ground
- 4 cups Bread, Italian
- 2 tbsp Butter
- 29 oz Yellow Cling Sliced Peaches In Heavy Syrup
Directions
1. Preheat the oven to 325 degrees F. Spray a 10 by 14-inch baking dish with butter spray or similar.
2. In a large bowl, combine the half and half and 1/3 cup butter (I did this because I did not have heavy cream... instead of the half and half, butter, and milk, you can use 2 cup Heavy Cream and 2 cup milk), milk, 3/4 cup sugar, eggs, vanilla and cinnamon. Add the bread cubes and let sit for 15 minutes, stirring occasionally.
3. While the bread is soaking, heat the remaining 2 tablespoons of softened butter in a large skillet and, when butter begins to bubble, add the peaches and the remaining 1/4 cup of the sugar. Cook, stirring occasionally, until peaches are golden brown around the edges and softened, 4 to 6 minutes. Set aside.
4. Add the warm peaches to the bread mixture and fold gently but thoroughly to combine. Pour into the prepared dish. Bake until golden brown, puffed, and slightly firm when pressed in the center, about 1 hour. Cool on a wire rack until just warm, about 20 minutes.