Traditional bread pudding is taken to a whole level of deliciousness with the addition of juicy peaches & a sweet basil cream sauce...
Post updated 8/28/18- These creamy Peach Bread Pudding with Sweet Cream Basil Sauce deserved some updated photos. I did leave one of the originals down below just so you all can see for yourself why this recipe so desperately needed a little face lift. ;)
I don't know how it is where you all are living, but it is peach season here and they are CHEAP. They have been on sale at our local grocery store for just 99 cents a pound for the past two weeks. Needless to say, we have been enjoying a lot of peaches in this house lately. I haven't heard a single soul complain though. ;)
When I started brainstorming what I wanted to create with some of these juicy peaches, I had these gorgeous day old (or maybe 2 or 3 day old, but who's counting?) rolls that I needed to use asap...
Original photo from my 2013 post.
My first thought was a french toast casserole, but then it struck me that was a breakfast dish and not exactly a dessert.
Sooooo, bread pudding it was!
Now some of you all might be thinking that basil with peaches might be weird. And even weirder yet, basil in a dessert?!?
Let me assure you... Peaches and basil together are divine. And basil in desserts can be amazing!
Photo Credit: Brandi Linger Photography
This peach bread pudding is excellent on it's own.
But it is transported to a whole other level of deliciousness drenched in the sweet basil cream sauce. ;)
Peach Bread Pudding with Sweet Basil Cream
by
Prep Time: 20 minutes
Cook Time: 40-45 minutes
Ingredients (6-8 servings)
- 5 day old rolls or thick slices of day old Italian or French bread, cubed
- 2 large peaches, pitted and sliced
- 14 oz can coconut milk (I used Lite.)
- 3 tbsp butter
- 1/2 cup brown sugar
- 3 eggs
- 1 tsp vanilla
- 1/2 tsp ginger
- 1 1/2 cups half 'n half
- 1 egg, beaten
- 2 tbsp butter
- 1/2 tsp vanilla
- 5-6 basil leaves, finely chopped
- 1/2 cup powdered sugar
- 1-2 tsp cornstarch
Instructions
Preheat your oven to 350 degrees. Spray a 9x9 baking dish or 9-inch deep dish pie pan with cooking spray. Set aside.
In a large bowl, toss the bread cubes and peach slices together. Set aside.
In a medium saucepan, combine the coconut milk, 3 tbsp butter, and brown sugar and heat over medium heat. Heat until the butter is melted and the sugar is dissolved.
Whisk together the 3 eggs and 1 tsp vanilla in a small bowl and then slowly whisk into the milk mixture. Continue whisking and heat for 1 minute more.
Remove from the heat and pour over the bread cubes and peach slices. Add in the ginger and mix well until all of the bread cubes are well coated. Pour evenly into your prepared baking dish and bake for 35-40 minutes, until the edges are golden brown and the center is mostly set.
While the bread pudding is baking, prepare the sweet basil cream sauce. In a medium saucepan, mix together the half 'n half, the beaten egg, and the butter. Heat over medium heat and whisk until nice and smooth, about 3-4 minutes. Remove from the heart and then stir in the 1/2 tsp vanilla. Add in the basil and allow it to steep in the cream sauce for at least 10 minutes.
Now whisk in the powdered sugar until smooth and creamy.
If the cream sauce isn't thick enough, feel free to whisk in 1-2 tsp of cornstarch to thicken it a little.
Serve a slice of the bread pudding warm with a nice pour of the sweet basil cream sauce over it.
Be sure to refrigerate any leftover bread pudding and cream sauce.
It is also excellent with the bread pudding served warm with chilled sweet basil cream sauce poured over top.
Enjoy!
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