Vanilla Brioche Bread Pudding with Peach Suzette Sauce

Name: Vanilla Brioche Bread Pudding with Peach Suzette Sauce
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters brioche, cut into 1-inch cubes; 1 Tbsp cornstarch, plus 2 tablespoons water, to thicken, if needed; 6 servings Creme fraiche; 2 Tbsps dark rum; 4 larges eggs; 6 servings Fresh mint; 79 milliliters golden raisins; 1 teaspoon ground cinnamon; 3 Tbsps heavy cream; 59 milliliters orange liqueur; 3 Tbsps orange liqueur; 59 milliliters thinly sliced fresh peaches; 2 Tbsps pecans, chopped; 2 Tbsps sugar; 473 milliliters sweetened condensed milk; 1 stick unsalted butter, cut into pieces; 4 Tbsps unsalted butter, melted, plus more for greasing pan; 1 teaspoon vanilla extract

One portion of this dish contains roughly 16g of protein, 48g of fat, and a total of 890 calories. If $2.68 per serving falls in your budget, Vanilla Brioche Bread Pudding with Peach Suzette Sauce might be an amazing vegetarian recipe to try. This recipe serves 6. Head to the store and pick up mint, rum, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Watch how to make this recipe.

For the bread pudding: Preheat the oven to 350 degrees F. Grease a baking dish with butter.

Ingredients you will need

Butter

Bread

Equipment you will use

Baking Pan

Oven

Add the cubed bread.

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Bread

In a small saucepan, melt 4 tablespoons butter.

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Butter

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Sauce Pan

In a large bowl, combine the melted butter, raisins, condensed milk, sugar, and vanilla and whisk together.

Ingredients you will need

Sweetened Condensed Milk

Raisins

Vanilla

Butter

Sugar

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Whisk

Bowl

Add the eggs and whisk again until thoroughly combined.

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Egg

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Whisk

Pour the custard over the bread and allow to soak for a few minutes. Press the bread into the liquid to help absorb.

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Custard

Bread

Sprinkle the top with the cinnamon and chopped pecans and bake in the oven until the custard is set, about 30 minutes. Stick a paring knife into the center of the pudding. If it comes out with liquid stuck to the knife, cook for a few minutes more until firm.

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Pecan Pieces

Cinnamon

Custard

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Oven

Knife

Remove the bread pudding from the oven and allow to cool a bit.

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Bread

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Oven

For the peach sauce: In a large saucepan over medium-low heat, melt the butter.

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Butter

Peach

Sauce

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Sauce Pan

Add the peaches, sugar, and liqueur and stir gently until the sugar dissolves. Allow to simmer until the mixture begins to thicken and darken, about 2 minutes. Stir while cooking to avoid burning.

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Liqueur

Peach

Sugar

Add the heavy cream and stir to combine. Allow to heat through and thicken, about 2 minutes. If the sauce needs additional thickening, combine the cornstarch and water in a small bowl and stir some into the sauce.

Ingredients you will need

Heavy Cream

Corn Starch

Sauce

Water

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Bowl

Remove from the heat and keep warm.

Heat a small, nonstick skillet over medium-high heat and add the sugar. Stir and cook until the sugar is melted.

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Sugar

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Frying Pan

Remove from the heat and add the orange liqueur and dark rum. Return to the heat and simmer for 1 minute, and then flambe, if desired, or just let the alcohol burn off.

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Orange Liqueur