Peach Bread Pudding with Brown Sugar Sauce
8 Slices Martin’s Old-Fashioned Real Butter Bread, stale or lightly toasted
3-4 Peaches, peeled and sliced
1/2 Cup White Sugar
1/2 Cup Heavy Cream
2 Cups Whole Milk
1 1/2 Teaspoons Vanilla Extract
4 Teaspoons White Sugar, for topping
Brown Sugar Sauce:
1/4 Cup Salted Butter
1/2 Cup Brown Sugar
1/4 Cup Heavy Cream
Preheat oven to 350° and grease 2 small casserole dishes or an 8×8-inch baking pan. Place on a baking sheet and set aside.
In a bowl, whisk together eggs, sugar, cream, milk and vanilla.
Arrange bread slices in baking dishes by slightly overlapping them and allowing them to tilt back a bit. Layer peach slices in between each of the bread slices. Pour some of the egg mixture over the bread, until it is near but not covering the top of the bread. Allow to stand at room temperature for 5-10 minutes, then add remaining egg mixture, just until it reaches the edge of the dish again or near the top of the bread. You may not need it all.
Lightly brush the top of the bread with a bit of the egg mixture, then sprinkle a teaspoon of white sugar over the top of each dish, especially on the top crust edge. Arrange dishes on top of baking sheet and bake for about 45 minutes, or until golden and set. (Check occasionally; if browning too quickly, cover with aluminum foil until finished).
Remove and let stand 10 minutes before serving.
Meanwhile, prepare brown sugar sauce by melting butter in a small saucepan over medium heat. Add brown sugar, cream and a pinch of salt and stir to combine. Bring to a boil, stirring often. Continue cooking 2-3 minutes, while stirring, then remove from heat and transfer to a bowl or pitcher.
Serve puddings warm or room temperature, topped with warm brown sugar sauce.
Recipe adapted from: www.seasonsandsuppers.ca