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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
- 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
- ½ cup butter melted
- 1 cup sugar
- 1 Egg
- ⅔ cup Chambord
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.
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.
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