Peach Amaretto Bread Pudding

This recipe stems from Austria and it has a long Austrian name, but I decided it would be easier for all if I labeled it with an American name.  The original is more of a winter type of dessert consisting of apples and raisins, but I gave it a summer touch by using peaches.

The meringue topping really did make all the difference in the dessert.  I have made bread pudding before, but never had used this type of topping. Also, the peach and amaretto flavors have always been a favorite, so I was pleased with the final tasting of this desssert.

The change in the fruit to the original recipe as well as the type of bread only impacted the height of the dessert.  If I was to make it again I would probably use the more dense brioche than the Hawaiian bread.  While Hawaiian bread does taste sweeter, it just does not hold up to the soak as well as brioche.  At the time, I could not find any brioche and did not have the time to actually make any from scratch.

The original recipe is listed below, with notes of the changes that were made to create something for the summer season. 

Fruit Bread Pudding
adapted from Austrian Desserts and Pastries

Ingredients/Bread Pudding Base
3 eggs (whites separated from yolks)
1 1/2 cup milk
3 1/2 tbs clarified butter
pinch of salt
3 1/2 tbs butter (for pan coating)
1/2 cup bread crumbs
12 oz of brioche ( or Hawaiian Bread)
zest from 1/2 of a lemon ( not used in peach flavor)
1/3 cup of granulated sugar
1 tsp vanilla sugar ( or regular granulated sugar)
1/2 cup bread crumbs (for coating pan)

Ingredients/ Fruit Filling
3 tbs granulated sugar
1/2 cinnamon stick ( not used with peaches)
1/2 cup raisins (optional- not used with peaches)
1 lb peeled cored apples (or 6 peeled peaches)
1/2 cup white wine ( or 1/2 cup amaretto for peach dessesrt)

Ingredients /Meringue
3/4 cup granulated sugar
3 egg whites
powdered sugar for dusting

Cut the fruit into thin slices and set aside.  Place a saucepan over low heat.  For the original apple dessert, pour the white wine into the saucepan and add the apples, cinnamon and sugar.  For the peach, pour the amaretto into the saucepan,  stir in the sugar and then add the peach slices.  Let poach in alcohol for about 5 minutes and then remove fruit and and drain well.  If using raisins, wash in hot water and place on paper towel to dry.

Take out the bread loaf and remove all of the crust.  Then slice very thin, about 1/5 of an inch.  Place in a bowl and set aside.  Pull out another bowl and mix together egg yolks, lemon zest, milk, salt and 1 tsp vanilla sugar until blended. Pour mixture over the the cut up bread.

Take out another bowl and fill with the egg whites and 3 tbs of sugar.  Beat until the consistency becomes very stiff. Preheat the oven to 325 degrees.  Add the remaining sugar and beat for 1 minute. Fold this mixture into the bread pudding.

Once completed, grease a 9 X13 inch pan and dust with the bread crumbs. Then spread half of the bread pudding batter into the bottom of the pan.  Place the fruit slices evenly on top of the batter and sprinkle raisins on top (optional).  Smooth the additional batter over the top of the peaches, making sure it is even. Sprinkle the batter wth the melted butter. Place in oven and let bake for 1 hour.

While this is baking, place egg whites and sugar in top of a double boiler on low.  Beat until the temperature reaches 113 degrees.  Then pour egg whites into a regular medium size bowl and beat with mixer until they have a stiff consistency. 

Remove the pan from the oven once bread pudding is done.  Let cool and raise the temperature of the oven to 500 degrees.  Spread 1/3 of the meringue over the bread pudding.  Using the rest of the meringue, pipe long strips over the top.  Lastly, dust with powdered sugar.  Bake in the oven until lightly browned.  Keep a close eye on it, it browns quickly, about 2-3 minutes to reach the desired color.

Then take pan out of the pan and let cool for 5 minutes and slice and serve.
                                     **LAST YEAR: Lemongrass Bars**

Chocolate Chunk Pumpkin Bread Pudding

I finally decided it was time to take advantage of all the fall flavors that are hitting the market right now.  I had pretty much narrowed down the choice between butternut squash or pumpkin.  However, once I landed on this particular recipe-the decision was made.

This dessert starts with pumpkin chocolate chip bread.  Once I made the bread, I had some serious thoughts about not moving forward with the bread pudding.  Luckily I have ample pumpkin left to make another loaf of bread.

The bread pudding really does have a deep spicy taste which goes quite well with the pumpkin and chocolate.   This is the first time I have used cayenne in a baked good but that little bit of heat in there turned out to be a bonus in this dessert.  This definitely delivered when it came to fall flavor and I can't wait to share this with some of my friends.

Chocolate Chunk Pumpkin Bread Pudding
adapted from Baked Elements

Ingredients/Chocolate Chunk Pumpkin Bread
2 eggs
1/2 tsp vanilla extract
1/2 cup vegetable oil
1/2  tsp vanilla extract
3/4 cup plus 2 tbs pumpkin puree
2/3 cup water
6 oz dark chocolate (60-72% cacao)
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp grated nutmeg
1 tsp cinnamon
1 tsp salt
1 tsp baking soda
1 1/2 cups plus 2 tbs flour
1 tbs melted butter

Ingredients/Pumpkin Custard
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground cayenne
1/2 tsp ground allspice
1/2 tsp grated nutmeg
1/2 tsp cinnamon
3 cups half and half (room temp)
4.5 oz of unsalted butter (1 stick plus 1tbs), melted and cooled
2 large eggs & 4 egg yolks
1 cup firmly packed dark brown sugar
1 tbs vanilla extract
1 3/4 cup pumpkin puree

For the chocolate chunk pumpkin bread, preheat the oven  to 350 degrees.  Using a pastry brush or paper towel, dip into melted butter and coat the inside of a a 9X5X3 inch loaf pan.  Then dust the inside with flour.

Sift together, into a large bowl, the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.

In another large bowl, mix together the pumpkin puree and the oil until completely blended.  Then stir in the sugar.  Add one egg and mix into the pumpkin batter.  Continue and add second egg, mixing after each addition.  Do the same for each egg then mix in the water and vanilla extract.  Lastly, stir in all the chocolate pieces.

Using a wooden spoon, mix all the sifted ingredients into the liquid batter.  Empty the batter into the prepared loaf pan and smooth the top.  Bake 65-85 minutes or until tester comes out clean, stopping and rotating pan half way through baking time.

Place pan on rack and let cool for 15 minutes.  Then invert loaf onto the rack and let cool completely. This should take about 45 minutes.

Once cooled, preheat the oven to 325 degrees.  Line a few baking sheets with parchment paper.

Cut the pumpkin loaf into 1 inch cubes.  Place each cube on the parchment paper, spacing evenly.  Let bake for 10 minutes.  Remove pan and turn cubes over and let bake an additional 10 minutes. Continue with the process until all cubes are toasted.  Let cubes sit and cool for about 20 minutes.

To make the custard, stir together the eggs, egg yolks and brown sugar until blended.  Mix in the half and half, pumpkin puree and only 5 tbs of the melted butter.  Once well combined, stir in the 5 different spices listed on the ingredient list as well as salt and vanilla extract.  Fold in all but one cup of toasted pumpkin bread cubes.  Let sit for 30 minutes, stirring at 10 minute intervals, to allow the bread cubes to absorb the custard.

During the last 10 minute interval, butter the inside of a 9X13 inch glass pan and preheat the oven to 325 degrees. Toss the reserved cup of the bread cubes into the remaining melted butter.  

Pour the custard mixture into the pan and make sure all the lumps are distributed evenly.  Then toss the buttered bread cubes on top.  Place pan in oven and bake until tester comes out clean, which should be about 45-55 minutes.

Remove and place pan on wire rack to cool for about 30 minutes, then serve warm.  For an extra special treat, you can top the dessert with whatever you prefer.  The recipe suggests: powdered sugar, whipped cream or caramel. Enjoy!
                         **LAST YEAR:Midnight Tropic Cupcakes**

Peach Bread Pudding with Amaretto Sauce

I have never made bread pudding before nor eaten it, so I was not sure what to expect.  I was wondering if it would be like french toast or something a little different.  After making this recipe and tasting it, I was pleasantly surprised.

While baking, the bread transformed to a custard.  You could not even tell that there was any bread in the dish at all.  It has a creamy almond custard taste for the bottom component and is topped with peaches, cinnamon, almonds and brown sugar.  The picture above does not show the dish with the sauce, but to me it was a vital component to making this dish complete in taste.

In the picture the peaches look to be on top of the custard.  I did skip the step of pressing down the slices into the pan, so that task may help to envelope the peach in the bread pudding instead of having it only on top.  Either way, I am sure the dish is just as delicious as the other.

Peach Bread Pudding with Amaretto Sauce
adapted from Recipes from American Inns and Bed & Breakfasts

Ingredients/Bread Pudding
1/4 cup and 2 tbs sugar
1/2 tsp almond extract
15 oz can sliced peaches in heavy syrup, drained
3 1/2 cups cubed bread (1/2 inch square), crusts removed
4 eggs
1 1/2 cups milk
1/2 tsp ground cinnamon
1 1/2 tsp brown sugar
4 1/2 tsp ground almonds

Grease an 8 inch square baking pan and preheat the oven to 350 degrees.

Whisk together milk, eggs, sugar and almond extract.  Place cubed bread evenly in the bottom of the prepared pan.  Pour in egg mixture, making sure all bread is covered.  Then place peach slices on top, distributing evenly and pressing down with a spoon.

In a small bowl, mix together the cinnamon and brown sugar.  Then sprinkle on top of the bread pudding.  Lastly sprinkle with the ground almonds.

Place pan in oven and bake until a knife inserted in the center comes out clean, which is about 45-55 minutes.  While this is baking, you can prepare your sauce.

Ingredients/Amaretto Sauce (makes 1 cup)
1/4 cup half and half
1/2 cup sugar
1 1/2 tsp flour
1/4 cup or 1/2 a stick of butter
2 tsp Amaretto

In a small saucepan, stir together flour and sugar.  Add butter and half&half.  Then place over medium high heat and stir until butter is melted.  Once the mixture comes to a boil, remove from heat and stir in Amaretto.

Place a serving of warm bread pudding in a bowl.  Then ladle with some of the sauce and serve.
                                   **LAST YEAR: Shortbread Squares**
Please note that this post is not open to comments since I am on vacation due to the Thanksgiving holiday and am unable to reciprocate or answer any questions.