Sunday, October 18, 2009

French Toast Bread Pudding with Warm Peaches

I just made this for the second time this morning and it was even better than I remembered. Even my boys liked it (minus the topping). I just had to share!!!
prep time: 20 minutes
chill time: overnight
bake time: 45 minutes

1 TB butter, softened
1 loaf (about 1 pound) cinnamon-swirl bread, challah, or brioche bread
6 large eggs
1/2 cup sugar
2 1/2 cups milk
1 1/2 tsp. vanilla

4 TB butter
1/2 cup packed brown sugar
2 ripe peaches, sliced (you are definitely going to want to at least double the peaches, but nothing else)
1/2 tsp. cinnamon

The night before serving, smear the 1 TB butter over the bottom and sides of a 13x9x2-inch baking dish or other 2 quart baking dish. Tear the bread into small pieces and scatter in the dish. In a bowl, whisk the eggs, sugar, milk, and vanilla. Pour over the bread. Tamp down the bread with a spatula to submerge each piece of bread in the egg. Cover with foil, gently pressing down so the foil is right on the surface of the mixture. Refrigerate overnight.

The next morning, remove the dish and slide it into a cold oven with the foil on (otherwise, the dish will crack). Turn the oven on to 375. After 25 minutes, gently pull off and discard the foil. Continue to bake until mixture is puffed and golden brown, about 20 more minutes. At this point, prepare the peaches by melting the 4 TB butter in a wide nonstick pan then stirring in the brown sugar. When mixture is bubbly, add peaches and cinnamon and cook, stirring, until peaches start to look glazed, about 3 minutes. Turn off heat and set aside (mixture will be really hot.)

When bread pudding is cooked, let it cool for a few minutes on a rack, then spoon onto plates and top with warm peaches.