Imagine a dessert that combines the classic comfort of bread pudding with the elegant French-inspired flavors of Peach Melba. This irresistible recipe transforms humble ingredients into a show-stopping dessert that will make your taste buds dance with delight! Creamy, custardy, and bursting with sweet peaches and tangy raspberry sauce, this Peach Melba Bread Pudding is about to become your new favorite indulgence that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 4 cups cubed bread
- 2 cups milk
- 1 cup heavy cream
- 4 eggs
- 1 cup sugar
- 2 ripe peaches, sliced
- 1/2 cup raspberry sauce
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your Peach Melba Bread Pudding cooks evenly.
- In a large mixing bowl, combine the 4 cups of cubed bread with 2 cups of milk and 1 cup of heavy cream. Stir gently to ensure all the bread is soaked in the liquid. Allow it to sit for about 10 minutes to absorb the milk and cream.
- While the bread is soaking, prepare the custard mixture. In another bowl, whisk together 4 eggs and 1 cup of sugar until the mixture is smooth and the sugar is dissolved. Add 1 teaspoon of vanilla extract and mix well.
- After the bread has soaked, pour the egg mixture over the bread and gently fold everything together until the bread is well coated and the mixture is combined.
- Next, fold in the sliced peaches, ensuring they are evenly distributed throughout the bread mixture.
- Grease a 9x13 inch baking dish with butter or non-stick spray. Pour the bread pudding mixture into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- While the bread pudding is baking, prepare the raspberry sauce if you are making it from scratch. If using store-bought, simply set it aside.
- Once the bread pudding is done, remove it from the oven and let it cool for about 10 minutes before serving.
- To serve, cut the bread pudding into squares and drizzle with raspberry sauce. Optionally, you can top it with whipped cream or a scoop of vanilla ice cream for an extra treat.
Tips
- Use day-old bread for the best texture - slightly stale bread absorbs the custard mixture more effectively and creates a more luxurious pudding.
- Make sure to let the bread soak in the milk and cream for at least 10 minutes to ensure maximum flavor absorption and a soft, creamy consistency.
- For extra richness, use brioche or challah bread instead of standard white bread.
- Don't overmix the custard - gently fold ingredients to maintain a light, airy texture.
- Check the bread pudding's doneness by inserting a knife in the center - it should come out clean with no raw egg mixture.
- Allow the pudding to rest for 10 minutes after baking to help it set and make serving easier.
- For a gourmet touch, garnish with fresh mint leaves or toasted almond slivers before serving.
Nutrition Facts
Calories: 323kcal
Carbohydrates: 59g
Protein: 10g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 183mg
