Boozy Raspberry-Peach Bread Pudding
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!
This Raspberry-Peach Bread pudding has a fruity, flavourful base, which is uplifted even further with the additions of peach schnapps and chambord, in the custard and sauce, respectively. SO good!
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!
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. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!
Boozy Raspberry-Peach Bread Pudding
Equipment
Ingredients
Bread Pudding:
- 1 Loaf of day old French or Italian bread
- 1/4 cup butter melted
- 2 1/3 cups milk
- 2/3 cup Peach schnapps
- 6 eggs beaten
- 1 1/2 cups sugar
- 2-3 fresh peaches sliced
- 1 cup fresh raspberries
Sauce:
- 1/2 cup butter melted
- 1 cup sugar
- 1 Egg
- 2/3 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.
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Interested in boozy culinary experiments? You'll LOVE my first cookbook, The Spirited Baker!
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, or digital edition here. |
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!
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!