Georgia · Dessert
Peach and Bourbon Bread Pudding
- Intermediate
- 1 h 30 m
- roughly 2 of 4 for cost
- Vegetarian
Leads with richness that coats and comforts, a sweet edge rounding the corners, leaving a faint perfume.
Ingredients
- 500g day-old brioche or French bread, cubed
- 4 peaches, sliced
- 4 eggs
- 500ml milk
- 250ml cream
- 150g sugar
- 3 tbsp bourbon
- 1 tsp vanilla
- 1 tsp cinnamon
- 55g butter
- For the sauce: 115g butter, 150g brown sugar, 60ml bourbon, 120ml cream
The words inside
Allergen screen
Found: gluten · dairy · egg · alcohol
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Butter a baking dish and scatter in the bread and peaches.
- Whisk the eggs, milk, cream, sugar, bourbon, vanilla, and cinnamon and pour over. Press the bread down and soak 30 min. 30 min
- Dot with butter and bake at 175C for 45-50 min until puffed and set. 50 min
- For the sauce, simmer the butter, brown sugar, bourbon, and cream 5 min until glossy. 5 min
- Pour the warm sauce over the pudding and serve.
At the Table
- The Pour
- Sauternes
- Also Right
- Demi-sec Champagne
- From the Taps
- Belgian tripel
- Zero-Proof
- Jasmine tea
The sweetness rule is absolute: the pour must be sweeter than the plate, and acid keeps it from cloying.
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