Ingredients
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1 loaf day-old Bread
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3 large Egg
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2-½ cups Heavy Cream
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¾ cups Sugar
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2 teaspoons Vanilla Extract
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1 teaspoon Cardamom
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¼ teaspoon Kosher Salt
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3 to 4 Peach
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½ cup chopped Pecans
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¼ cup Currants
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Rum Peach Coulis
Directions
Nothing quite compares to the old-fashioned wholesome goodness of a bread pudding right out of the oven. In this version, the tart currants act as a counterbalance to the sweetness of the peaches.
Steps
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1
Done
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Lightly spray a 9 x 13-inch baking dish with nonstick baking spray. Arrange the bread in the dish. In a large bowl, whisk the eggs, cream, sugar, vanilla, cardamom, and salt. Pour liquid mixture over the bread. Cover with plastic wrap and refrigerate overnight to allow bread to absorb the liquid. |
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2
Done
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Preheat oven to 350 degrees F. |
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3
Done
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Remove bread pudding from refrigerator; gently toss in the peaches and sprinkle the pecans and currants over the top. Bake for 50–60 minutes, until set in the center and golden brown on top. Allow to rest for 10 minutes before serving. Serve with the coulis. |
