Peach Caramel Bread Pudding
If you want to add more lacto ovo vegetarian recipes to your recipe box, Peach Caramel Bread Pudding might be a recipe you should try. For 98 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains roughly 8g of protein, 37g of fat, and a total of 493 calories. 512 people were impressed by this recipe. It is brought to you by The Kitchen McCabe. If you have sugar, eggs, heavy cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 37%. If you like this recipe, take a look at these similar recipes: Peach Buttermilk Bread Pudding with Caramel Sauce, eggless caramel bread pudding , steamed no bake bread pudding, and Caramel Bread Pudding with Creamy Caramel Sauce.
Servings: 8
Ingredients:
4 oz. Butter, Melted
4 Eggs
2 C. Heavy Cream
3 Large Peaches, skinless, pitted, and sliced
1/4 t. Salt
1/3 C. Sugar
1/2 t. Vanilla
12 Slices White Bread
Equipment:
baking pan
oven
ramekin
bowl
whisk
Cooking instruction summary:
Preheat the oven to 350 degrees.Fill a large baking dish(you may need two dishes to have enough room) with 1 " of hot water. Place in the oven while the oven preheats.Tear the bread up into 1" cubes. Place in a large bowl with the sliced peaches and toss together.Divide the bread and peaches up between 8 ramekins, packing them lightly.Drizzle the melted butter evenly over the bread and peaches, dividing between the 8 ramekins.In another bowl, whisk together the eggs, sugar, salt, vanilla, and heavy cream until smooth.Divide the cream mixture between the ramekins, allowing the bread mixture time to soak up the liquid before adding more to each, as needed.Drizzle about 2-3 T. of peach caramel on top of each pudding.Let puddings sit for 15 minutes.Place the ramekins in the water-filled baking dishes in the oven, carefully sliding out the oven rack to do so. Push rack back in and let the puddings bake for 25-30 minutes, or until fully cooked and slightly golden brown on top.Carefully remove from oven.Serve warm with vanilla ice cream and more peach caramel sauce drizzled on top.
Step by step:
1. Preheat the oven to 350 degrees.Fill a large baking dish(you may need two dishes to have enough room) with 1 " of hot water.
2. Place in the oven while the oven preheats.Tear the bread up into 1" cubes.
3. Place in a large bowl with the sliced peaches and toss together.Divide the bread and peaches up between 8 ramekins, packing them lightly.
4. Drizzle the melted butter evenly over the bread and peaches, dividing between the 8 ramekins.In another bowl, whisk together the eggs, sugar, salt, vanilla, and heavy cream until smooth.Divide the cream mixture between the ramekins, allowing the bread mixture time to soak up the liquid before adding more to each, as needed.
5. Drizzle about 2-3 T. of peach caramel on top of each pudding.
6. Let puddings sit for 15 minutes.
7. Place the ramekins in the water-filled baking dishes in the oven, carefully sliding out the oven rack to do so. Push rack back in and let the puddings bake for 25-30 minutes, or until fully cooked and slightly golden brown on top.Carefully remove from oven.
8. Serve warm with vanilla ice cream and more peach caramel sauce drizzled on top.
Nutrition Information:
covered percent of daily need
