Peaches 'n' creambread pudding
Bread pudding works best if the bread is somewhat dried out, which is why many recipes call for "day-old" bread.
6 large eggs ½ cup sugar 1
tablespoon vanilla ½ teaspoon salt
½ teaspoon ginger 2 cups whole milk
1 baguette, about 1 pound, cut in slices or cubes
4 peaches ¼ cup butter ¼ cup sugar ¼ cup cream
Beat eggs in a large bowl with sugar, vanilla, salt and ginger until the eggs are completely blended. Continue beating on low speed as you add milk. Add bread. Stir to blend. Cover, and refrigerate 8 hours or overnight.
Heat oven to 350 degrees
Grease a 9- by 13-inch baking dish or similar size pan. Pour bread pudding into pan. Bake for 30 minutes, or until top is brown.
To peel peaches, dip them into boiling water for 15 seconds. Remove. When cool enough to handle, slip skins off the fruit.
Cut peaches into slices. Melt butter in a wide, heavy skillet over moderate heat. Add sugar and increase heat to high. Use a whisk or a spoon to stir quickly about 1 minute. Add peach slices, allowing them to cook about 2 minutes. Stir in cream. Bring to a boil. Boil rapidly 3 to 4 minutes to thicken slightly.
Dip bread pudding onto dessert plates. Top with peach sauce.
Serves 8. 29 June 05 Courier Journal