DESSERT PUDDINGS: This is a more elaborate version of bread & butter pudding that is specially good in the summer time when peaches are in season. Enjoy!

BREAD AND BUTTER PUDDING WITH PEACHES AND CARAMEL SAUCE:

 

 

 

pudding:

    6 peaches, peeled, pitted and sliced                        

    3 tbsp. soft butter

    12 slices white bread, crusts off                             

    2 tsp. cinnamon

 

caramel sauce:

    ¾ cup sugar                                                            

    ¾ cup water

custard:

    3 eggs                                                                                 

    ½ cup sugar

    1 ½ cups milk + ½ cup 10% cream, scalded                       

    2 tbsp. Benedictine liqueur, optional

 

 

 

To make caramel:  In a heavy saucepan over medium heat, bring sugar and water to the boil, stirring to dissolve sugar. Raise heat to high and boil water vigorously without stirring until sugar caramelizes and turns golden coloured and syrupy. Remove from heat immediately and pour caramel into the bottom of a heated 9 ¾-inch round ovenproof dish.

 

Microwave peach slices for 1-2 minutes to soften.  Drain well and set aside. Butter bread on one side, remove crusts and cut into triangles.

 

To make custard:  Mix eggs and sugar together in a bowl. Add scalded milk and cream and whisk together well. Add liqueur, if using.

 

Preheat oven to 350 degrees F.  Place a layer of bread over the caramel and top it with a layer of peach slices. Sprinkle this with cinnamon. Repeat layering, until bread and peaches are used up, ending with the bread layer. Stain and pour custard evenly over the bread layers and cover with a buttered piece of foil. Bake 50 to 60 minutes, or until custard is set.

 

Remove from oven. Run a flat-bladed knife around the inside rim of the baking dish to loosen and invert dessert over a serving plate to serve.