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!
Servings: 10 People
Calories: 754kcal
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