Peach Buttermilk Bread Pudding with Caramel Sauce
The recipe Peach Buttermilk Bread Pudding with Caramel Sauce can be made in approximately 1 hour and 25 minutes. For 75 cents per serving, you get a dessert that serves 12. One serving contains 333 calories, 7g of protein, and 14g of fat. It is brought to you by Café Johnsonia. Plenty of people made this recipe, and 144 would say it hit the spot. A mixture of vanillan extract, peaches, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 29%, this dish is rather bad. Users who liked this recipe also liked Buttermilk Bread Pudding with Caramel Creme Fraiche, Peach Caramel Bread Pudding, and Caramel Bread Pudding with Creamy Caramel Sauce.
Servings: 12
Preparation duration: 40 minutes
Cooking duration: 45 minutes
Ingredients:
8 thick slices artisan bread (3/4 lb. loaf), cut into 1-inch cubes
2 Tablespoons butter
3 cups buttermilk
2 large egg yolks (or 1 large egg)
3 large eggs
1 cup heavy cream, heated until very hot
1¼ lbs. fresh peaches, sliced and cut into 1-inch pieces
pinch sea salt
¾ cup sugar
1 cup sugar
1 Tablespoon vanilla extract
Equipment:
frying pan
whisk
oven
bowl
Cooking instruction summary:
For bread pudding:Butter a 9 by 13-inch pan. Place bread cubes and peaches in an even layer in the pan.Whisk buttermilk, sugar, vanilla, eggs and egg yolks. Pour over the bread and peaches. Let stand for about an hour in the fridge. Remove and let come to room temperature for about 30 minutes.Preheat oven to 325 degrees F. Bake for about 45 minutes or until set and top is golden brown. Remove from oven and let cool slightly before serving.Spoon warm bread pudding into bowls and top with caramel sauce.Yield: 8 servingsFor caramel sauce:Sprinkle the sugar in the bottom of a heavy-duty saucepan. Turn heat on to medium-high. The sugar will start to melt. Gently swirl the pan so the sugar melts evenly. When the sugar has all melted and is golden amber in color, remove from heat and immediately add the butter and cream. It will bubble furiously and then calm down. The caramel will probably clump up. Place the pan over medium heat and stir to melt the clumps. Add a pinch of sea salt and the vanilla extract. Pour into a glass jar or pitcher and keep warm until ready to serve. Cover the leftover sauce and refrigerate. Keeps well for 2 weeks.
Step by step:
1. For bread pudding:Butter a 9 by 13-inch pan.
2. Place bread cubes and peaches in an even layer in the pan.
3. Whisk buttermilk, sugar, vanilla, eggs and egg yolks.
4. Pour over the bread and peaches.
5. Let stand for about an hour in the fridge.
6. Remove and let come to room temperature for about 30 minutes.Preheat oven to 325 degrees F.
7. Bake for about 45 minutes or until set and top is golden brown.
8. Remove from oven and let cool slightly before serving.Spoon warm bread pudding into bowls and top with caramel sauce.
Nutrition Information:
covered percent of daily need
