Peach and Praline Bread Pudding with Bourbon Sauce

Serves: 8 to 12

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vegetarian iconVegetarian soy-free iconSoy-free

Ingredients

Preparation

In a mixing bowl, combine the eggs with the milk or half-and-half, vanilla, brown sugar, salt, bread cubes, brittle and diced peaches. Let sit for 30 minutes.

Meanwhile, preheat oven to 350┬║ F. Butter a medium casserole dish and pour the bread mixture into it. Bake the pudding for 45 minutes to 1 hour or until set in the center. Serve the Bourbon Sauce on the side.

Notes

If you like, you may bake the pudding in a well-buttered mold and turn it out onto a decorative serving plate. Sprinkle it liberally with powdered sugar and garnish the plate with sugared cranberries.

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: peaches

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