While I was working on my first cookbook, I got in the habit of buying cheap cake pans. Some recipes had to be made multiple times to get the ingredients correct, so I was taking tons of food to work just to get rid of the food. I only need a few bites to verify the recipe and just couldn’t throw out good food. People aren’t careful with your things. They would gouge the finish off the pans with the knife or spatula and sometimes drop and dent the pans. Recently, I ruined my cake pan so I decided to upgrade the quality of my bakeware and buy a new pan from Pampered Chef. It’s a beautiful pan. And it came with a recipe for peach bread pudding. I could see this recipe had room for an upgrade as well, so here’s my version of peach bread pudding.
Bread Pudding:
½ – teaspoon salt
1 – teaspoon cinnamon
1 – cup milk or juice
½ – cup Wild Turkey American Honey
1 – teaspoon vanilla
8 – eggs
1 – cup sugar
2 – 15.25 ounce cans sliced peaches, drained reserving juice
20 – oz. hotdog buns or French bread, cubed or torn
Filling:
1 – 8 ounce bar cream cheese, softened
½ – cup reserved peach juice
½ – teaspoon vanilla
1/4 – cup sugar
Sauce:
½ – cup Wild Turkey American Honey
1 – cup maple syrup
Preheat the oven to 375. Grease a 13x9x2 pan. In a very large mixing bowl (4- or 5-quart) with a mixer on medium speed, beat the eggs. Add the sugar, salt, cinnamon, and vanilla to the eggs and beat until smooth. Measure out 1/2 cup peach juice for the cream cheese and use the rest of the peach juice and milk to make 1 cup of liquid and add to the egg mixture. Reduce the mixer speed to low, add the Wild Turkey, and beat another minute. Stir in the bread by hand and coat evenly.
In a separate bowl, beat the cream cheese with the sugar, vanilla, and peach juice, in that order. You can use the same beaters you used to beat the eggs.
Spread half of the bread mixture in the greased pan. Cover the bread with the cream cheese mixture. Layer the peaches over the cream cheese. Cover the peaches with the remaining bread. Bake the bread pudding 35-40 minutes, until a toothpick comes out clean. Remove the bread pudding from the oven and let it cool 5 minutes. Stir the Wild Turkey and maple syrup together and pour over the bread pudding. Allow to cool 5 more minutes. Cut the bread pudding into squares and serve it warm. Top with whipped cream if you wish.
valdoty 