Best Meringue Topped Peach Bread Pudding Recipes

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PEACH BREAD PUDDING WITH BOURBON CARAMEL RECIPE



Peach Bread Pudding with Bourbon Caramel Recipe image

Bread pudding is often thought of as a winter dessert, but it is just as scrumptious in the summertime when filled with fresh peaches and topped with a boozy caramel sauce. A scoop of vanilla ice cream on top is optional-but highly recommended. A spiked caramel sauce makes this bread pudding truly spectacular. Resist the urge to stir the caramel as it cooks, and watch it closely. Once it starts to brown, it can easily turn too dark and become bitter.

Provided by Southern Living Editors

Categories     Puddings

Time 9h30m

Yield Serves 10 to 12

Number Of Ingredients 15

5 large eggs, separated
1 cup whole milk
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 cups heavy cream
2/3 cup granulated sugar
1 (16-oz.) challah bread loaf, cut into 1-inch cubes (about 11 1/2 cups)
3-4 fresh peaches
4 tablespoons salted butter, cut into small pieces, plus more for dish
2 tablespoons unsalted butter
1/4 cup water
1 cup granulated sugar
1 cup heavy cream, at room temperature
2 ounces (1/4 cup) bourbon

Steps:

  • Prepare the Bread Pudding: Whisk together egg yolks, milk, vanilla extract, cinnamon, salt, 2 cups heavy cream, and 2/3 cup granulated sugar in a large bowl until thoroughly combined. Add bread pieces, and toss to coat pieces evenly. Cover and chill 8 to 12 hours to allow bread to absorb the liquid.
  • Preheat oven to 350°F. Gently rub peaches under running water to remove fuzz, and chop peaches. (You will have about 6 1/2 cups.) Beat egg whites with an electric mixer on high speed until soft peaks form. Remove soaked bread from refrigerator; stir in 4 tablespoons salted butter pieces and chopped peaches. Fold in whipped egg whites until combined. Transfer mixture to a well-greased (with butter) 13- x 9-inch baking dish or a large cast-iron skillet. Cover loosely with aluminum foil, and bake in preheated oven until it puffs in the center, about 45 minutes. Remove foil, and bake until the top is lightly browned, 25 to 30 minutes.
  • Prepare the Bourbon Caramel: Melt 2 tablespoons unsalted butter in a medium saucepan over medium-high; stir in water and 1 cup granulated sugar. Cook, without stirring, until mixture is a medium shade of brown, 4 to 6 minutes. Carefully whisk in 1 cup heavy cream. (Mixture will bubble up as the cream is added.) Remove from heat, and whisk in bourbon. Serve Bourbon Caramel warm with the Bread Pudding.

FRESH PEACH BREAD PUDDING



Fresh Peach Bread Pudding image

Make and share this Fresh Peach Bread Pudding recipe from Food.com.

Provided by petlover

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1/2 challah, torn into small pieces
5 peaches, cut into large chunks
4 eggs
3/4 cup sugar
2 cups cream
1/4 teaspoon salt
1/2 teaspoon almond extract

Steps:

  • Preheat oven to 350°F.
  • Take 1/2 Tb butter and grease a 9" x 9" pyrex baking dish: set aside.
  • Whisk eggs and sugar in a large bowl: set aside.
  • Heat the 1 1/2 tb butter over medium heat and add peaches. Cook about 5 minutes then add cream and mix. Turn off and remove from heat. Quickly add egg/sugar mixture, vanilla and salt.
  • Pu the challah into the dish and pour the liquids over. Mix it all up.Bake for 40 minutes covered. Uncover and bake for 15 minutes more or until golden browned.

Nutrition Facts : Calories 460.7, Fat 31.9, SaturatedFat 18.9, Cholesterol 222.6, Sodium 205.4, Carbohydrate 39.6, Fiber 1.9, Sugar 35.7, Protein 7.1

BEST BREAD PUDDING



Best Bread Pudding image

Look no further: this is the only bread pudding recipe you will ever need. This super-thick version is equal parts sweet and custardy, with just a touch a spice. Perfect for a special event, or for Sunday morning breakfast at home.

Provided by Food Network Kitchen

Time 2h30m

Yield 8 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
8 cups cubed challah or brioche bread (about 12 ounces; 1-inch cubes)
3 cups heavy cream
2 cups milk
1 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon fine salt
1/4 teaspoon ground cinnamon
4 large eggs plus 6 yolks
1/2 cup raisins, optional

Steps:

  • Preheat the oven to 300 degrees F. Grease an 8-inch square baking dish with the butter.
  • Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside. Raise the oven temperature to 325 degrees F.
  • Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread to the bowl and stir until completely coated. Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked. Meanwhile, pour hot water over the raisins, if using, and soak for 10 minutes. Once plumped, drain the raisins, add to the bowl of bread and gently toss.
  • Pour the bread mixture into the prepared baking dish and bake until the custard is set and the top is golden brown, about 1 hour and 30 minutes. Let cool slightly before serving. Serve warm, at room temperature or cold.

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

YUMMY PEACH BREAD PUDDING



Yummy Peach Bread Pudding image

Bread pudding is one of the easiest desserts to make. The addition of fragratn peaches makes this comfort food at its best...

Provided by Chef mariajane

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 baguette (about 1 lb.) or 1 crusty French bread (about 1 lb.)
2 cups canned peaches, drained or 2 cups frozen peaches, thawed
5 eggs
3/4 cup brown sugar, packed
2 tablespoons flour
1 teaspoon cinnamon
4 cups milk
2 teaspoons vanilla

Steps:

  • Preheat oven to 350°F Butter a 13x9 inch glass baking dish.
  • Cut bread into 1-inch cubes. (you should have 10-12 cups); spread in baking dish. Add peaches and toss gently to combine. In a large bowl, whisk together eggs, sugar, flour and cinnamon; whisk in milk and vanilla and pour over the bread and peaches. Press bread down gently with spatula to coat in liquid. Let stand at room temperature for about 10 minutes ir until bread is soaked through.
  • Bake for about 55 minutes or until puffed, golden and a knife inserted in center comes out clean. Serve hot or warm.
  • COOKING TIP: Day-old bread works well for this recipe but make sure the bread is not stale. If using canned peaches, drain them well and pat dry before measuring.
  • FOR THE ADVENTUROUS: Add 1 cup chopped white chocolate or white baking chips with peaches. Serve topped with lemon-flavored whipped cream, vanilla ice cream or lemon yogurt.

PEACH BREAD PUDDING WITH VANILLA-PEACH SAUCE



Peach Bread Pudding with Vanilla-Peach Sauce image

Categories     Bread     Sauce     Dessert     Bake     Peach     Vanilla     Simmer     Boil

Yield serves 8

Number Of Ingredients 18

3 cups thick-cut white bread, crust removed, cut into 3/4-inch cubes
1 1/2 cups whole milk
1/2 cup heavy cream
4 tablespoons (1/2 stick) butter
3 eggs
1/2 cup sugar
3/4 teaspoon vanilla extract
2 teaspoon all-purpose flour
1/2 teaspoon ground cinnamon
1 cup chopped fresh peeled peaches
Vanilla-Peach Sauce
1 cup heavy cream
1/4 cup sugar
1/4 cup peach nectar
1 1/2 teaspoons cornstarch
1 tablespoon water
1 teaspoon pure vanilla extract
1/8 teaspoon salt

Steps:

  • Preheat the oven to 350°F. Place the bread cubes on a rimmed sheet pan and bake for 5 minutes, or until toasted to a light golden color. Remove the toasted cubes from the oven and place in the bottom of a 2-quart casserole dish.
  • In a medium saucepan, combine the milk, heavy cream, and butter. Warm over low heat until the butter melts; set aside.
  • In a medium bowl, whisk together the eggs, sugar, vanilla, flour, and cinnamon and beat well. With a wooden spoon, stir in the chopped peaches and the warm milk mixture. Pour the custard over the toasted bread cubes. Bake for 55 minutes, or until the center of the casserole is firm.
  • To make the vanilla-peach sauce, combine the cream, sugar, and peach nectar in a small saucepan and bring to a boil. Whisk the cornstarch with the water together in a small bowl, then stir into the boiling liquid. Reduce the heat and simmer for 1 minute, then stir in the vanilla and salt. Remove from the heat.
  • Cut the warm bread pudding into individual portions and top with warm vanilla-peach sauce.

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