Blackout Peach Bread Pudding Recipes

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BLACKOUT PEACH BREAD PUDDING



Blackout Peach Bread Pudding image

I bake several times a week so my kids have homemade desserts. We lost power in a storm, so I used the grill to invent "blackout" pudding. -Augustina Zaccardi, Eastchester, New York

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6 servings.

Number Of Ingredients 11

4 large egg yolks
1 cup whole milk
1/3 cup sugar
1/4 cup mascarpone cheese
1/2 teaspoon ground cinnamon
2 medium peaches, halved and pitted
1 tablespoon butter, melted
4 potato dinner rolls, halved
2 tablespoons brown sugar
1/2 cup caramel sundae syrup
Sweetened whipped cream, optional

Steps:

  • In a small bowl, whisk the first 5 ingredients until blended; refrigerate until assembling., Brush peaches with butter. Grill, covered, on an oiled rack over medium heat or broil 4 in. from heat until lightly browned, 5-6 minutes, turning once. Grill rolls, uncovered, until lightly browned, 3-4 minutes, turning once. Cool slightly. Cut peaches and rolls into 3/4-in. cubes., In a large bowl, combine peaches and brown sugar; stir in bread cubes. Spoon into 12 well-greased, disposable aluminum muffin cups. Pour egg mixture into muffin cups., Grill, covered, over indirect high heat 12-15 minutes or until a thermometer reads at least 160°. Cool in pan 5 minutes before removing. Serve with caramel syrup and, if desired, whipped cream.

Nutrition Facts : Calories 386 calories, Fat 16g fat (8g saturated fat), Cholesterol 155mg cholesterol, Sodium 250mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 8g protein.

MY PEACH BREAD PUDDING



My Peach Bread Pudding image

My husband reviewed numerous bread pudding recipes and came up with this version. Top with melted vanilla ice cream if desired.

Provided by Mother Ann

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h45m

Yield 8

Number Of Ingredients 17

2 cups finely sliced peaches
¼ cup all-purpose flour
¼ cup white sugar
¼ cup rum
1 tablespoon ground cinnamon
1 pinch nutmeg
1 cup milk
1 cup heavy whipping cream
¼ cup butter
1 cup white sugar
⅔ cup brown sugar
4 eggs
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground nutmeg
3 cups stale bread cubes, crusts removed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix peaches, flour, 1/4 cup white sugar, rum, 1 tablespoon cinnamon, and 1 pinch nutmeg together in a baking dish.
  • Bake in the preheated oven until peaches are tender and bubbling, about 30 minutes. Remove and set peaches aside.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
  • Stir milk and heavy cream together in a saucepan over medium heat; heat until just warmed and a film forms over top of mixture, about 5 minutes. Remove from heat; stir in butter until melted. Cool mixture to lukewarm.
  • Combine 1 cup white sugar, brown sugar, eggs, 2 teaspoons cinnamon, vanilla extract, salt, and 1/4 teaspoon nutmeg in a bowl; beat with an electric mixer at medium speed until combined, 1 minute. Slowly pour milk mixture into sugar mixture; stir to combine. Add bread cubes; stir gently. Fold in cooked peaches.
  • Pour batter into prepared casserole dish.
  • Bake in the preheated oven until pudding is bubbling and center is set, 45 to 50 minutes. Serve warm.

Nutrition Facts : Calories 450.9 calories, Carbohydrate 58.5 g, Cholesterol 151.4 mg, Fat 20.4 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 11.8 g, Sodium 266.8 mg, Sugar 47.3 g

PEACH BREAD PUDDING



Peach Bread Pudding image

While searching for a peach recipe I came upon this one that can be made any time of year, using either fresh or frozen peaches. A comforting kind of Southern-style recipe! If using frozen peaches, thaw & sugar them to taste.

Provided by Sydney Mike

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

2 eggs
1/2 cup granulated sugar
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon salt
1 (12 ounce) can evaporated milk, scalded
1 2/3 cups water
4 slices bread, buttered with
butter
1 1/4 cups peaches, fresh, ripe

Steps:

  • Preheat oven to 350 degrees F.
  • In mixing bowl, beat together first 6 ingredients, eggs through salt.
  • In another bowl, combine milk & water, then beat it into the egg mixture.
  • In greased 1 1/2-quart casserole, layer bread, milk mixture & peaches until all ingredients are used.
  • Set casserole in pan of hot water & bake 30-40 minutes or until a knife inserted in center comes out clean.
  • Remove from oven, cool & serve.
  • Refrigerate leftovers.

Nutrition Facts : Calories 226.6, Fat 6.7, SaturatedFat 3.3, Cholesterol 86.9, Sodium 392.1, Carbohydrate 34.5, Fiber 1, Sugar 20.6, Protein 7.6

DRUNKEN BRANDY-PEACH BREAD PUDDING



Drunken Brandy-Peach Bread Pudding image

Categories     Bread     Sauce     Dessert     Bake     Peach     Brandy     Boil

Yield serves 12 to 14 with leftovers

Number Of Ingredients 14

Peach Bread Pudding
2 cups granulated sugar
4 cups half-and-half or heavy whipping cream
1 teaspoon ground cinnamon
3 large eggs
1 loaf challah or French bread, cut or torn into 2-inch chunks
3 cups chopped fresh peaches (about 6 peaches)
1 cup pecan halves
Peach Brandy Sauce
1/2 cup (1 stick) unsalted butter
1 cup firmly packed golden brown sugar
1 large egg
Pinch of kosher salt
1/4 cup peach brandy or liqueur of your choice

Steps:

  • TO MAKE THE BREAD PUDDING: Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan with butter or cooking spray. Mix the granulated sugar, half-and-half, and cinnamon in a large saucepan over medium heat. Stir occasionally until the sugar dissolves. (No need to boil the mixture.) Remove the saucepan from the heat.
  • Whisk the 3 eggs in a bowl until the whites and yolks are combined. Pour about 1/4 cup of the hot cream mixture into the eggs, whisking as you pour. (This tempers the eggs, which keeps them from curdling when they are mixed into the hot cream mixture.) Pour the tempered egg mixture into the cream mixture left in the saucepan and whisk until the sauce is smooth.
  • Gently combine the bread cubes and peaches in a large bowl. Spoon into the prepared pan. Pour the sauce over the peach-bread mixture and let sit for about 30 minutes to let the sauce soak into the bread. Sprinkle the pecans on top.
  • Bake until the pudding is firm and lightly browned on top, about 1 hour. Cut into squares and serve warm or at room temperature with warm Peach Brandy Sauce.
  • TO MAKE THE PEACH BRANDY SAUCE: Melt the butter and brown sugar together in a saucepan set over medium heat. Remove the mixture from the heat. In a bowl, whisk the 1 egg with a fork. Temper the egg by adding about 2 tablespoons of the butter-sugar mixture to the egg and whisk constantly until the egg is incorporated. Pour the tempered egg mixture into the saucepan with the remaining sugar-butter mixture and whisk until the sauce is smooth. Add the salt and whisk in the brandy. Keep the sauce warm until ready to serve. Pour it over the bread putting as soon as it comes out of the oven.
  • do it early
  • The bread pudding can be made up to 12 hours in advance, covered, and refrigerated. Warm in a 300°F oven. The sauce can be made up to 48 hours in advance and refrigerated until ready to use. Reheat it in a heavy saucepan set over low heat until it is warm but not hot; or microwave it on medium power in a microwave-safe container until warm, about 1 to 2 minutes.

PEGGY'S PEACH BREAD PUDDING



Peggy's Peach Bread Pudding image

My daughter sent me this recipe. It is a peach cobbler and bread pudding all-in-one. She said cutting the recipe in half works well. Also it is very yummy and everyone likes it and is good served with ice cream or carmel sauce. Yum Two hours in refridgerator not in work time.

Provided by Barb G.

Categories     Dessert

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 9

3 tablespoons butter
1 lb egg bread or 1 lb plain croissant, cut or torn into roughly 2 inch pieces (challah)
10 peaches, peeled and sliced (My DD used frozen peaches)
8 egg yolks
1 cup sugar
3 1/4 cups heavy cream (you can use half & half)
1/2 teaspoon salt
1 teaspoon vanilla
vanilla ice cream, for topping

Steps:

  • With 1 tablespoon of butter, grease a 9-by-13-inch glass baking dish; cut or tear bread into cubes (they don't have to be in uniform size) and place in the baking dish, prepare peaches by peeling & slicing; set aside.
  • In a large bowl, combine egg yolks and sugar with a whisk; do not WHIP.
  • Melt remaining 2 tablespoons butter in a medium saucepan over medium heat. Add the peaches and cook until soft, about 20 minutes, stirring occasionally with a rubber spatula.
  • Add the cream and bring mixture to a boil. Gradually pour hot peach mixture into egg mixture while STIRRING CONSTANTLY. Add vanilla & salt.
  • Pour the peach-and-egg mixture over the bread cubes; there won't be much room in the baking dish, but gently move contents around with rubber spatula until all the bread cubes are coated. Cover with wax paper and let stand in the refrigerator for 2 hours.
  • Preheat oven to 350 degrees. Put pudding, covered in the wax paper, into oven on middle rack and bake 30 minutes; then uncover and bake another 30 minutes or until golden brown.
  • Allow pudding to cool about 5 to 10 minutes, then slice and serve warm with a scoop of ice cream on top. Enjoy.

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