Peach Buttermilk Bread Pudding with Caramel Sauce

The recipe Peach Buttermilk Bread Pudding with Caramel Sauce can be made in approximately 1 hour and 25 minutes. For 75 cents per serving, you get a dessert that serves 12. One serving contains 333 calories, 7g of protein, and 14g of fat. It is brought to you by Café Johnsonia. Plenty of people made this recipe, and 144 would say it hit the spot. A mixture of vanillan extract, peaches, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 29%, this dish is rather bad. Users who liked this recipe also liked Buttermilk Bread Pudding with Caramel Creme Fraiche, Peach Caramel Bread Pudding, and Caramel Bread Pudding with Creamy Caramel Sauce.

Servings: 12

Preparation duration: 40 minutes

Cooking duration: 45 minutes

 

Ingredients:

8 thick slices artisan bread (3/4 lb. loaf), cut into 1-inch cubes

2 Tablespoons butter

3 cups buttermilk

2 large egg yolks (or 1 large egg)

3 large eggs

1 cup heavy cream, heated until very hot

1¼ lbs. fresh peaches, sliced and cut into 1-inch pieces

pinch sea salt

¾ cup sugar

1 cup sugar

1 Tablespoon vanilla extract

Equipment:

frying pan

whisk

oven

bowl

Cooking instruction summary:

For bread pudding:Butter a 9 by 13-inch pan. Place bread cubes and peaches in an even layer in the pan.Whisk buttermilk, sugar, vanilla, eggs and egg yolks. Pour over the bread and peaches. Let stand for about an hour in the fridge. Remove and let come to room temperature for about 30 minutes.Preheat oven to 325 degrees F. Bake for about 45 minutes or until set and top is golden brown. Remove from oven and let cool slightly before serving.Spoon warm bread pudding into bowls and top with caramel sauce.Yield: 8 servingsFor caramel sauce:Sprinkle the sugar in the bottom of a heavy-duty saucepan. Turn heat on to medium-high. The sugar will start to melt. Gently swirl the pan so the sugar melts evenly. When the sugar has all melted and is golden amber in color, remove from heat and immediately add the butter and cream. It will bubble furiously and then calm down. The caramel will probably clump up. Place the pan over medium heat and stir to melt the clumps. Add a pinch of sea salt and the vanilla extract. Pour into a glass jar or pitcher and keep warm until ready to serve. Cover the leftover sauce and refrigerate. Keeps well for 2 weeks.

 

Step by step:


1. For bread pudding:Butter a 9 by 13-inch pan.

2. Place bread cubes and peaches in an even layer in the pan.

3. Whisk buttermilk, sugar, vanilla, eggs and egg yolks.

4. Pour over the bread and peaches.

5. Let stand for about an hour in the fridge.

6. Remove and let come to room temperature for about 30 minutes.Preheat oven to 325 degrees F.

7. Bake for about 45 minutes or until set and top is golden brown.

8. Remove from oven and let cool slightly before serving.Spoon warm bread pudding into bowls and top with caramel sauce.


Nutrition Information:

Quickview
334k Calories
6g Protein
13g Total Fat
46g Carbs
2% Health Score
Limit These
Calories
334k
17%

Fat
13g
21%

  Saturated Fat
7g
48%

Carbohydrates
46g
16%

  Sugar
37g
42%

Cholesterol
116mg
39%

Sodium
206mg
9%

Alcohol
0.37g
2%

Get Enough Of These
Protein
6g
13%

Selenium
13µg
19%

Vitamin B2
0.27mg
16%

Vitamin A
711IU
14%

Phosphorus
137mg
14%

Manganese
0.26mg
13%

Calcium
122mg
12%

Vitamin B1
0.14mg
9%

Vitamin D
1µg
9%

Vitamin B12
0.48µg
8%

Folate
31µg
8%

Vitamin B3
1mg
8%

Vitamin B5
0.78mg
8%

Potassium
242mg
7%

Iron
1mg
6%

Fiber
1g
6%

Vitamin E
0.89mg
6%

Magnesium
22mg
6%

Zinc
0.81mg
5%

Copper
0.09mg
5%

Vitamin B6
0.09mg
5%

Vitamin C
3mg
4%

Vitamin K
3µg
3%

covered percent of daily need
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Food Trivia

The largest item on any menu in the world is the roast camel.

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