Warm Peach Bread Pudding


Serves 8

I made this with peaches, blueberries, bananas and apples. Basically, use whatever fruit you like, its terrific.

6 tablespoons margarine
8 cups day-old challah or French bread with crust, torn into bite-size pieces
3 cups non-dairy creamer or soymilk
1-3/4 cups sugar, divided
6 large peaches, peeled and sliced lengthwise into 1/4-in. slices (or apples, or bananas (use 4) or 3 cups blueberries)
6 large eggs
1 tablespoon vanilla extract
1 tablespoon cinnamon
1/2 teaspoon ground nutmeg
3 to 4 tablespoons brandy
Pareve whipped cream

Preheat oven to 375°. Grease 8 ramekins (8 oz. each). Put bread pieces in a large bowl and pour non-dairy creamer over bread. Let soak, stirring occasionally, about 30 minutes.
Meanwhile, in a large frying pan over medium heat, melt 6 tablespoons margarine and 3/4 cup sugar. Add peaches and cook 1 to 2 minutes to release juices. Strain into a small bowl; reserve juices.
In a small bowl, whisk eggs, 1 cup sugar, the vanilla, cinnamon, and nutmeg. Pour over bread and stir to combine. Fold in peaches.
Spoon mixture into ramekins and set in a large roasting pan. Put roasting pan in oven and fill pan with very hot water to come halfway up sides of 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.

Comments are closed.