June 2009

I’m kinda obsessed with bread pudding. I love bread, and I love pudding. So it works out really well for me.

Peach Bread Pudding with a Raspberry Compote

Bread pudding is a really great dessert. Its not too heavy, not too
sweet. This recipe is made with canned peaches, so it can really be
made at any time of the year. Its simple and easy. This recipe is for
mini bread puddings. It makes about 8 individual servings. The recipe
can be easily cut in half to accommodate less servings as well.

INGREDIENTS:

1 pound of challah or french bread
1 cup of buttermilk
1 cup of half and half
5 eggs, beaten
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of cloves
1 teaspoon of vanilla extract
1 29oz can of peach halfs, chopped

Raspberry compote:

4 pints of fresh raspberries
1/2 cup of granulated sugar
2 tablespoons of lime juice

DIRECTIONS:

1. Preheat oven to 350 degrees
2. Spray each ramekin with cooking spray, set aside.
3. Cut the bread into 1/2 inch cubes
4. Mix together eggs, milk, half and half, sugars, spices, and vanilla.
5. Add the bread to the egg mixture and combine until the bread is
soaked thoroughly.
6. Add the chopped peaches, and stir until combined.
7. Fill each ramekin with the bread and peaches until it reaches the top.
8. Set all the ramekins in a roasting pot, and fill with water so it
reaches half way up each ramekin.
9. Bake for 30 – 40 min, or until top is golden brown.

For the Raspberry compote:
1. Combine raspberries, lime juice, and sugar in a blender. Blend
until smooth and serve over top the bread pudding.

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