Peaches and Cream Bread Pudding with Amaretto Sauce
Filed under
Desserts
Recipe courtesy Emeril Lagasse.
Ingredients
- 8 tbsp Butter, unsalted, 4 softened and 4 melted
- 6 cup Bread, day-old, 1-inch cubes
- 2 cup Heavy cream
- 2 cup Milk
- 2 lb Peach, peeled and seeded, 1-inch chunks
- 1 cup Sugar, divided
- 5 Egg, large
- 1 tsp Vanilla extract, pure
- 1/4 tsp Nutmeg, freshly grated
- 1 Butter, stick, for the sauce
- 1 cup Heavy cream, for the sauce
- 1 cup Sugar, for the sauce
- 2 Egg yolk, for the sauce
- 1/3 cup Amaretto
Directions
- Preheat the oven to 350 degrees F. Butter a 10 by 14-inch baking dish with 1 tablespoon of the softened butter.
- Soak the bread cubes in the cream and milk for 15 minutes, stirring occasionally.
- Meanwhile heat the remaining 3 tablespoons softened butter in a large skillet until bubbling. Add the peaches and 1/4 cup sugar and cook until golden at the edges and softened, 4 to 6 minutes.
- Whisk the eggs, remaining 3/4 cup sugar, vanilla and nutmeg, stir into the bread and fold in the warm peaches.
- Pour into the dish, drizzle with the melted butter and bake until golden, puffed and slightly firm in the center, 45 minutes to 1 hour. Cool on a rack about 20 minutes.
- For the sauce, melt the butter in a small heavy non-reactive saucepan over medium-low heat. Whisk the cream, sugar and yolks, add to the butter and cook, stirring constantly, until it coats a spoon, about 10 minutes.
- Off the heat stir in the amaretto. Serve hot or warm over the warm bread pudding.