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    Home » Recipes » All Recipes

    Boozy Raspberry-Peach Bread Pudding

    Published: Jun 24, 2021

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

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    Boozy Raspberry-Peach Bread Pudding

    Originally published September 27, 2013. Updated on 6/24/2021

    A serving of raspberry and peach bread pudding, with chambord sauce. It is served in a martini glass.

    This Boozy Raspberry-Peach Bread Pudding is from my first cookbook, and still a favourite. Raspberries, Peaches, and liqueur come together beautifully!

    I've been really lazy DISTRACTED FROM blogging lately.

    Two books off to the publisher this month, one debuting next month, working on a Kickstarter (A gluten free cook book WILL happen!), and then product development for something fun in the new year. WHEW!

    Have a recipe 🙂 This one is particularly ridiculous and amazing.. yum!

    A serving of raspberry and peach bread pudding, with chambord sauce. It is served in a martini glass.

    Raspberry Peach Bread Pudding

    This Raspberry-Peach Bread pudding has a fruity, flavourful base - with fresh raspberries and peaches in the bread pudding.

    From there, the custard is enhanced with peach schnapps, and the whole thing is topped off with a silky smooth Chambord sauce!

    SO good!

    A serving of bread pudding in a martini glass. Peaches, raspberries, and a pink chambord sauce are visible.

    Cover Image for 'The Spirited Baker'cookbook.

    This recipe comes from my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour – you should check it out:

    Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.

    To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here on my website, through Amazon, or through any major bookseller.

    A serving of raspberry peach bread pudding, in a martini glass. A pink Chambord sauce is visible.

    Looking for More Peach Recipes?

    I’ve got you covered! Here are few favourites, or type “peach” into the search field on my site to find even more!

    Balsamic Peach Bruschetta
    Blackberry Peach Popsicles
    Fresh Peach Daiquiri Recipe
    Fresh Peach Salsa
    Fuzzy Peach Candy Cocktail
    Grilled Halloumi Salad
    Grilled Peaches with Lime Honey
    Homemade Peach Wine Recipe
    One Pan Balsamic Chicken with Peaches
    Peach Cobbler Muffins
    Peachy Southern Comfort Cheesecake
    Rosemary Peach Balsamic Scones
    Small Batch Peach Jam
    Small Batch Mango Peach Jam
    Southern Comfort Peaches N Cream Popsicles
    Southern Comfort Peach Pie
    Spicy Southern Comfort Glazed Chicken with Grilled Peaches

    A serving of bread pudding in a martini glass. Peaches, raspberries, and a pink chambord sauce are visible.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    A serving of bread pudding in a martini glass. Peaches, raspberries, and a pink chambord sauce are visible.

    A serving of raspberry and peach bread pudding, with chambord sauce. It is served in a martini glass.
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    5 from 1 vote

    Boozy Raspberry-Peach Bread Pudding

    This Boozy Raspberry-Peach Bread Pudding is from my first cookbook, and still a favourite. Raspberries, Peaches, and liqueur come together beautifully!
    Prep Time20 mins
    Cook Time45 mins
    Total Time1 hr 5 mins
    Course: Dessert
    Cuisine: British
    Servings: 10 People
    Calories: 754kcal
    Author: Marie Porter

    Equipment

    9 x 13 cake pan

    Ingredients

    Bread Pudding:

    • 1 Loaf of day old French or Italian bread
    • ¼ cup butter melted
    • 2 ⅓ cups milk
    • ⅔ cup Peach schnapps
    • 6 eggs beaten
    • 1 ½ cups sugar
    • 2-3 fresh peaches sliced
    • 1 cup fresh raspberries

    Sauce:

    • ½ cup butter melted
    • 1 cup sugar
    • 1 Egg
    • ⅔ cup Chambord

    Instructions

    Bread Pudding:

    • Preheat oven to 350°F. Lightly grease 9″ x 13″ square baking pan with vegetable shortening or butter.
    • Rip bread into bite sized pieces (about 6 cups worth). Cover with melted butter and milk, stirring to coat the bread pieces. Allow all of the milk to soak in, then arrange into prepared baking pan.
    • Combine peach schnapps, beaten eggs and sugar in a mixing bowl. Whisk until fully combined and smooth. Pour over bread, stirring lightly so that all of the bread is covered.
    • Gently stir in peach slices and raspberries.
    • Bake in the preheated oven for 45 minutes, or until set. Edges should be golden, and easily pull away from the side of the pan.

    Sauce:

    • Combine melted butter, sugar, and egg in a small saucepan, whisking until well blended.
    • Whisk constantly, cooking over low heat until mixture thickens – do not allow mixture to come to a simmer.
    • Whisk in Chambord, remove from heat – sauce should be smooth and creamy.
    • Serve bread pudding hot, with sauce poured over each serving. Best eaten the same day it is made.

    Nutrition

    Calories: 754kcal | Carbohydrates: 90g | Protein: 10g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 157mg | Sodium: 360mg | Potassium: 296mg | Fiber: 3g | Sugar: 79g | Vitamin A: 782IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 2mg

    A serving of raspberry peach bread pudding, in a martini glass. A pink Chambord sauce is visible.

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    « Small Batch Mango Peach Jam
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    Reader Interactions

    Comments

    1. Cayti

      March 28, 2017 at 6:14 pm

      Hey, Marie! I have some of your cookbooks and everything I've tried turned out great! It's my father-in-law's birthday and he loves bread pudding, so I'm giving this one a go. For the egg-butter-sugar-Chambord mixture - it's pretty thick from the start, is the heat supposed to thin it out a bit and then thicken up again or is there another sign I'm looking for on this? For gotnight, I've added the Chambord and then let it go on the stove for a bit longer, but I'm wondering for next time. Thanks!

      Reply
      • Marie Porter

        March 31, 2017 at 6:25 am

        Hey Cayti,

        It thickens as the egg cooks, and then the Chambord thins it out a bit when it's done. Once you add the Chambord, it should be thick but pourable. Just don't bring it to a hard boil - you want a gentle simmer, or you'll end up with scrambled eggs!

        Reply

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    Marie Porter


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