Peach Compote
6 Fresh Peaches, peeled, seeded and sliced
4 Tablespoons unsalted butter
1/3 cup brown sugar, packed
1 teaspoon vanilla extract
1 Tablespoon Limoncello
6 Fresh Peaches, peeled, seeded and sliced
4 Tablespoons unsalted butter
1/3 cup brown sugar, packed
1 teaspoon vanilla extract
1 Tablespoon Limoncello
Serve with Cream, Ice Cream or Whipped Cream
Bread Pudding
1 loaf brioche bread
1-quart half & half
10 large eggs (5 whole and 5 egg yolks)
2-1/2 cups sugar
1 teaspoon vanilla extract
1 loaf brioche bread
1-quart half & half
10 large eggs (5 whole and 5 egg yolks)
2-1/2 cups sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Break the bread into chunks and add to a 9 x 13 – inch casserole, buttered.
In a saucepan, add 5 whole eggs and separate 5 egg yolks (only) into the saucepan. Add the sugar and cream and whisk while simmering, carefully not to curdle the eggs. Cook until the mixture thickens, coating the back of a spoon.
In a saucepan, add 5 whole eggs and separate 5 egg yolks (only) into the saucepan. Add the sugar and cream and whisk while simmering, carefully not to curdle the eggs. Cook until the mixture thickens, coating the back of a spoon.
Pour the hot custard mixture over the broken bread pieces and give it a few minutes to absorb. Bake for approximately 30 to 40 minutes. Allow to cool for 15 minutes before cutting into squares.
Note: Place a casserole dish filled with 1” of water under the bread pudding casserole rack to steam – you will yield a better result.
© 2016 Cynthia Ferich All Rights Reserved