Roasted Peach Bread Pudding
This peach bread pudding is simply delicious. I prefer making it with fresh peaches with the skin left on, but frozen peaches also work for this dessert.
Servings: 20 servings
- Roasted Peaches see recipe below
- 20 oz challah bread 6 cups, cubed
- 2 cups whole milk
- 2 cups heavy cream
- 5 eggs
- 3/4 cup light brown sugar
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 2 teaspoons vanilla
- 4 tablespoons unsalted butter melted
- 2 pounds fresh peaches cut into 2-inch chunks
- 1 tablespoon lemon juice
- 1 cup sugar
Salted Caramel Sauce (Optional)
- 1 cup sugar
- 1/4 cup water
- 1/4 teaspoon fresh lemon juice optional
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla bean paste or vanilla extract
- 1 teaspoon kosher salt
Preheat the oven to 400 degrees F. Line a half baking sheet with parchment paper
For fresh peaches, I leave the skin on. The natural pectin in the skin creates a thicker syrup and turns the syrup a beautiful pinkish orange. If fresh peaches aren't in season you can use frozen peaches. Thaw the peaches completely and follow the remaining instructions.
Place the chopped peaches in a large bowl. Add the lemon juice and 1/2 cup of sugar and stir to combine. Spread the peaches in a single layer in the baking sheet.
Roast the peaches for 15 minutes. Stir and taste to determine the level of sweetness and amount of liquid released. Add 1/4 cup sugar if you want it sweeter and roast for another 10 minutes. Stir the peaches and taste again. If you want them sweeter add the remaining 1/4 cup sugar. Roast for another 10-15 minutes. The peaches are done when the peaches are slightly softened, and the syrup begins to thicken and bubble.
Remove the peaches from the oven and scrape the peaches and the syrup into a bowl to cool to room temperature. The peaches can be roasted two days in advance and kept in the refrigerator.
Preheat the oven to 350 degrees F and butter a 13 by 9-inch baking dish. It should be at least 3 quarts.
In a large bowl, whisk the eggs and then whisk in the brown sugar. Add the milk, the cream, salt, nutmeg, cinnamon. Add the cubed bread and gently push the bread down into the liquid until the bread is submerged and all of it is wet. Let it soak for 15 minutes.
Add the peaches to the bread mixture and gently fold into the mixture until thoroughly combined. Pour into the prepared baking dish. Drizzle the melted butter over the bread pudding and bake for 45-60 minutes. The bread pudding should be golden brown, puffed up and slightly firm in the center. Cool on a wire rack until warm.
Salted Caramel Sauce
In a small heavy saucepan combine the sugar, lemon juice, and water and gently stir to combine. Bring the mixture to a boil over medium-high heat and cook undisturbed until the sugar reaches a temperature of 370 degrees F, 8-10 minutes. The caramel should be dark amber.
Remove the saucepan from the heat and slowly stir in the heavy cream. The mixture will bubble up as you as the cream so continue to stir until the caramel is smooth. When it has stopped bubbling add the vanilla and the salt and stir. Pour the caramel into a heatproof container and cool to room temperature.
The caramel sauce can be refrigerated for at least 4 days or until the sell-by date on the heavy cream carton.
Calories: 454kcal | Carbohydrates: 60g | Protein: 7g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 130mg | Sodium: 366mg | Potassium: 249mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1015IU | Vitamin C: 4.3mg | Calcium: 113mg | Iron: 1.5mg