Peach Custard Bread Pudding 2 1/2 cups diced fresh peaches 1/4 cup peach nectar 4 to 5 cups soft bread crumbs 2 tablespoons melted butter 4 eggs 1/2 cup sugar 1 3/4 cups half-and-half or whole milk 1 teaspoon vanilla extract Brown Sugar Vanilla Sauce 1/2 cup brown sugar 2 tablespoons corn syrup 1/4 cup butter 1/2 cup heavy cream 1 1/2 teaspoons vanilla Put diced peaches in a saucepan with peach nectar; simmer for about 5 minutes, until peaches are tender. In a 2- to 2 1/2-quart lightly buttered baking dish or rectangular baking pan, arrange bread crumbs. Drizzle bread crumbs with 2 tablespoons melted butter then toss with the peach mixture. In a bowl, whisk eggs with granulated sugar, milk, and 1 teaspoon vanilla. Pour mixture over bread crumbs, stirring slightly to distribute milk mixture evenly. Bake at 325 degrees for 1 hour to 1 hour and 15 minutes, until set in center. A larger more shallow pan will take less time than a deeper pan. Brown Sugar Vanilla Sauce: Combine all ingredients in a saucepan over medium heat. bring to a boil, stirring frequently. Reduce to medium-low and let boil for 5 minutes. Remove from heat. Sauce will thicken as it cools. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
