Bread pudding is an old fashion dessert that saved many old breads. My grandmother saved the ends and edges of white bread, they were the parts I hated. She never told me that children were starving in other parts of the world when I had complained. She simply made bread pudding rich with spices, milk and eggs--which I greedily ate!
Over the years, my bread pudding evolved, especially when I had bread pudding from a French chain restaurant. It was deliciously rich with sour cream in it and was garnished with powdered sugar.
Admittedly, the spices and brown sugar speaks louder than the sour cream in this recipe but I can't seem to forget my grandmother's spices. Still, the sour cream makes this a moist bread pudding.
If you want more of a sour cream taste, reduce the quantity of brown sugar, nutmeg and perhaps the vanilla extract but not the sour cream.
French baquette is my preferred bread for this pudding. It has an open texture that really soaks up the pudding and yields a lighter weight bread pudding. The texture is firm enough to produce a loaf style bread pudding that can be sliced.
Yields: about 9 - 1" slices
Preheat oven: 350 degree F
- 9-1/4" x 5-1/4" x 2-3/4" baking dish sprayed with no stick bakery spray
- A second baking dish larger than the first used to create a bath bake.
- 4 cups day-old baquette (about 11 inches long), cubed
- 3/4 cups fresh peaches, chopped
- 1/2 cup raisins
- 3/4 cup whole milk
- 2 eggs plus one egg yolk
- 3 Tablespoons melted unsalted butter
- 1 Tablespoon cold butter, in pieces
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 Tablespoon vanilla extract
- 1/2 cup light brown sugar
- Pinch of salt
- Powdered sugar for garnish (optional)
Mix the bread, peaches and raisins in a bowl. Pour ingredients into baking dish. Set aside. To make the pudding, thoroughly whisk together milk, eggs and egg yolk, butter, cinnamon, nutmeg, vanilla extract and salt. Evenly pour pudding mixture over the bread. Make sure the pudding completely saturates the bread.
Cover with a plastic wrap and press down so that the wrap touches the bread pudding. Place pudding in the refrigerator for 30 minutes. This will allow the pudding to soak into the bread.
While the bread pudding is in the refrigerator, preheat the second dish with water in the oven for about 10 minutes before baking the pudding. Remove bread pudding from the refrigerator. Dot the top with butter pieces. Place the dish into the second dish. If there is not enough water to reach half way up the side of the pudding dish, add more water.
Bake for 35 minutes. If you want the top to brown more, place the pudding under the broiler, about 40 seconds. Watch very carefully for browning.
Allow pudding to cool. Sprinkle top with powdered sugar.
See just how easy it is to make this Peach Raisin Bread Putting:
You may not want to smother your peach raisin bread pudding with powdered sugar as I do. There are equally wonderful toppings to try:
- whipped cream
- crème fraîche
- ice cream
- a Butter Rum Sauce
Here are some other flavors and filling options you may want to try:
- other dried fruits: currents, cranberries, etc.
- other fresh fruits: apples, pears, etc.
- a liqueur such as Grand Marnier
I want to share with you a very informative article I had read about bread pudding that goes beyond what my grandmother taught me: Bread Puddings: Sweet, Rich & Light, found on Fine Cooking.