Dan's Drunken Peach Bread Pudding
Serving Size / Yield
- 4 Tbs. butter, divided
- 10 C. brioche bread, cubed (Challah or another eggy bread work)
- 1 8-oz. can peaches, rinsed, drained and dried (in light syrup or water)
- 1 1/2 C. pecans, chopped roughly
- 3 C. heavy cream
- 1 1/2 C. milk (whole is preferred)
- 5 eggs, beaten
- 1 C. packed brown sugar
- 1 1/2 shots bourbon
- 2 tsp. vanilla
- 2 tsp. cinnamon
- 1/2 tsp. salt
- 1 tsp. nutmeg
Use half of the butter to grease a 9X13 baking dish. Layer the brioche in the dish. Sprinkle with cinnamon and nutmeg.
In a separate bowl, quickly whisk the eggs, milk, cream, remaining butter, brown sugar, bourbon, peach, vanilla, and salt.
Pour the wet mixture over the brioche, toss to coat, and let soak for at least 30 minutes. For a thick pudding, refrigerate; for a thinner pudding, let it soak at room temperature.
In a 350 degree oven, bake the bread pudding for approximately an hour, or until the sugars have caramelized and the top has browned.