Peach Bread Pudding

There's no outmatch experience than now to neaten Pink Gelt Course with a Sugar Pecan Sauce. It's the dog days of season, but peaches are also at their brim, so mesh on your lightest getup, touching a fan and whatever hot peaches, and let's get cooking.And it was so sluttish to variety.All you bang to do is rind and swing two monolithic peaches and flip them in a weapon of butter, cinnamon, and brown sweetener, scramble up a simple egg and milk miscellany, cut up many day old pelf, add everything, and heat!

If you deprivation to occupy it over the top, though, I highly suggest the sugar sauce. As yearlong as you somebody the longanimity to donjon stimulating the combine, you can represent it. I did use a candy thermometer (scan: infrared temperature gun) so I didn't overcook it, but you can certainly capsule it. When it's moneyed and unintelligible and gloomy university, take it from the range and pour it on top of the loot course.

Ingredients:

Peach Bread Pudding:

• 4 large eggs
• 1 cup whole milk
• 1 cup heavy cream
• 1 tsp. vanilla extract
• 1 pinch coarse kosher salt
• 1 Tbsp. unsalted butter melted
• 2 tsp. ground cinnamon
• ¼ cup + 2 Tbsp. brown sugar packed
• 2 large peaches peeled and sliced into bite-sized pieces
• ½ to 1 loaf day old bread sliced into cubes (see notes)

Caramel Pecan Sauce:

• ¼ cup unsalted butter
• ½ cup brown sugar packed
• ½ tsp. ground cinnamon
• 1 pinch coarse kosher salt
• 3 Tbsp. heavy cream

Instructions:

• Peach Bread Pudding
• Grease 9” x 13” x 2” baking dish. (See notes)
• Combine eggs, whole milk, heavy cream, sugar, vanilla, salt in bowl. Set aside.
• Combine peaches with melted butter, cinnamon, and brown sugar.
• Toss bread with peaches.
• Place in prepared baking dish.
• Pour egg mixture over bread and let stand for 5 minutes.
• Submerge bread. Refrigerate for one hour.
• Preheat oven to 375°F. Bake for 50 min. up to 1 hour, 10 minutes. Top should bounce back slightly when pressed and custard should be thick. 
• Top with Caramel Pecan sauce and serve.

Caramel Pecan Sauce:

• Mix sugar, cinnamon, and salt together in small bowl.
• Melt butter in saucepan over medium-low heat.
• Add sugar mixture to saucepan, stirring continually until fully combined.
• Remove from heat and add heavy cream carefully, stirring continually. Place back on heat.
• Stir and cook caramel until thick, bubbling, and medium brown in color, about 5 minutes.
• Stir in pecans.

Recipe Notes:

• Cover and store Peach Bread Pudding in the fridge for up to 3 days.
• Pecans can be added after the caramel sauce has been poured on top
• If using deeper baking dish (like a 8” x 12” x 4” pan as shown in the photos), cook for longer and use one full loaf (1 pound) of bread.

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