Share and Enjoy
Bread pudding is definitely one of my favorite indulgences and peach pie would be high on that list too. So when I went shopping for the ingredients to make a simple bread pudding and saw all the peaches on sale, I couldn’t resist putting them together. As I was filling my cart, my mind started thinking of a sauce and the out loud muttering started again. “Dad you’re doing it again and people are looking funny at you,” my son noted embarrasslingly. Luckily for him and all the poor shoppers around me, the perfect sauce came quickly. If peaches and cream go great together, I figured a caramel cream would be even better. Being that I was pressed for time, boiling condensed sweetened milk into caramel wasn’t an option even though it was my first choice. What I ended up doing worked out perfectly-a can of Nestle caramel (Dulce de Leche) heated with cream. So on to the good stuff. Enjoy!
I started by peeling and dicing 2 pounds of peaches. I ran each peach under hot water for 10-15 seconds then using a knife score the peach around the seed into two halves. Grabbing each half in my hands, I twisted them in opposite directions until one half was loose and the other had the pit. I cut around the pit with a paring knife and scooped the pit out with my fingers. I cut each half into quarters and starting at one end, pulled the skin off. I halved each quarter again then cut into dices.
In a wide fry pan I melted 3 tablespoons butter over medium heat and added the diced peaches along with 2 tablespoons sugar and 2 tablespoons brown sugar. I cooked them for 10-12 minutes until softened and the juices had started to reduce then set aside.
I cut a 16 ounce challah bread into 1 inch slices discarding the end pieces and then into 1 inch cubes.
In a large bowl I whisked together 5 beaten eggs, 3/4 cup sugar, 2 cups milk, 1 cup half n half, 1 cup cream, 1/2 teaspoon vanilla extract, 1/4 teaspoon fresh ground nutmeg and 1/4 teaspoon cinnamon.
I added the cubed bread and pressed them down in to soak for 10 minutes. After they soaked I ladled in the cooked peaches draining off the sauce from them and reserving for later.
I greased a 9×13 glass pan with 1-2 tablespoons of butter and poured in the soaked bread cubes. I baked it at 325 degrees for 30 minutes then turned the heat up to 350 degrees and baked for 30 more minutes drizzling the reserved peach juices from the pan the last 10 minutes.
In a sauce pan I whisked together 1 cup cream and 1/2 cup canned caramel (Nestle Dulce de Leche) and cooked over medium low until it thickened enough to coat the back of a spoon about 10 minutes.
And this was the final result. Absolutely decadent. Enjoy!
- 1 16 ounce challah bread or other egg bread cut into 1 inch cubes end slices discarded
- 4 tablespoons butter divided
- 2 pounds peaches skin and pit removed then diced
- ¼ cup sugar
- 5 eggs beaten
- ¾ cup sugar
- 2 cups milk
- 1 cup half and half
- 1 cup cream
- ½ teaspoon vanilla extract
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cinnamon
- ½ cup canned caramel such as Nestle Dulce de Leche
- 1 cup cream
- Add 3 tablespoons butter to a wide pan over medium heat. Add the peaches and ¼ cup sugar and stir to combine. Cook for about 10-12 minutes until juices starting to thicken. Set aside.
- In a large bowl whisk together the eggs, ¾ cup sugar, milk, half and half, 1 cup cream, vanilla, nutmeg and cinnamon. Add the bread cubes and press in to soak for 10 minutes. Ladle the peaches into the soaked bread mixture reserving the juices in the pan and stir to combine. Grease a glass 9x13 pan with the other 1 tablespoon butter. Pour the bread/peach mixture into the pan and bake for 30 minutes at 325 degrees. Raise the temperature to 350 degrees and bake another 30 minutes until a fork inserted comes out clean drizzling the reserved peach juices over the pudding the last 10 minutes of cooking.
- While the pudding is baking, combine the caramel with 1 cup cream in a pot and heat for 10-12 minutes on medium until it coats a spoon.
- Serve with the caramel cream served over the top.