This is not your typical bread pudding. The peaches add a wonderful southern touch, you can also add golden raisins. The Amaretto Sauce is the "icing on the cake", but if its too rich for your liking, you always top it with vanilla ice cream.
For the pudding:
4 tablespoons butter, softened, plus 4 tablespoons melted
2 loaves of day-old french bread (or bread of your choosing)
2 cups heavy cream
2 cups milk
2 pounds peaches, peeled and cut into chunks
1 cup sugar
5 large eggs
1 teaspoon pure vanilla extract
⅛ teaspoon nutmeg
¼ teaspoon cinnamon
For the sauce:
1 stick butter
1 cup heavy cream
1 cup sugar
⅓ cup amaretto liqueur
No nutrition information available
Preheat the oven to 350 degrees F. Butter a 10 by 14-inch baking dish with 1 tablespoon of the softened butter.
In a large bowl, combine the bread cubes, heavy cream and milk and let sit for 15 minutes, stirring occasionally.
While the bread is soaking, heat the remaining 3 tablespoons of softened butter in a large skillet and, when butter begins to bubble, add the peaches and ¼ cup of the sugar. Cook, stirring occasionally, until peaches are golden brown around the edges and softened, 4 to 6 minutes. Set aside.
In a medium bowl, combine the eggs, the remaining ¾ cup of sugar, vanilla, nutmeg and cinnamon and whisk well to combine. Combine the egg mixture into the bread mixture and then add the warm peaches gently stir until combined. Pour into the prepared dish. Drizzle with the melted butter and bake until golden brown, puffed, and slightly firm when pressed in the center, 45 minutes to 1 hour. Serve with the Amaretto Sauce or Vanilla Ice Cream.
For the Amaretto Sauce: In a small saucepan over medium low heat, add the butter and cook until melted. In a small bowl combine the cream, sugar, and eggs and whisk to combine. Add the cream mixture to the melted butter and stir well. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 10 minutes. Remove from the heat immediately and add the amaretto.