Peach Bread Pudding
This delicious peach bread pudding showcases peaches at their peak, but it’s the brandy sauce made with Honey Melt® that will win you over. You can also substitute the peaches with sour cherries and chocolate chunks. This recipe is adapted from Sarah Epstein’s recipe found in Sunset Magazine. Serves 8.
6 tbsp. Honey Melt®
Melt® Organic for ramekins
8 cups day-old French bread with crust, torn into bite size pieces
3 cups milk
1½ cups sugar, divided
6 large peaches, peeled and sliced lengthwise into ¼-in slices
6 large eggs
2 tsp vanilla extract
1 tsp cinnamon
½ tsp ground nutmeg
3 to 4 tbsp brandy
Lightly sweetened whipped cream
- Preheat the oven to 375 degrees and Melt Up 8 ramekins (8oz each) (i.e., grease each ramekin with Melt).
- Place bread pieces in a large bowl and pour in the milk. Let the bread pieces soak for ~30 minutes and stir occasionally.
- In a large frying pan, melt the Honey Melt with ½ cup sugar over medium heat.
- Add peaches to the frying pan and cook 1 to 2 minutes to release juices. Strain mixture into a bowl and reserve the juices.
- Whisk eggs, 1 cup sugar, vanilla, cinnamon, and nutmeg. Pour over the bread and stir to combine. Fold in the peaches.
- Spoon mixture into the ramekins and set them in a large roasting pan. Place the roasting pan in oven and fill the pan with very hot water so the water level is halfway up the sides of the ramekins.
- Bake until puddings are puffy and firm when pressed, about 45 minutes.
- Simmer reserved juices until steaming. Whisk in brandy. Serve pudding with sauce and whipped cream.