It’s Wednesday again, and that means Summer Fest is back for more. This week’s topic is stone fruit, which until very recently was an unknown term to me. I can’t resist a good peach recipe, or even just a good fresh peach, so I quickly knew what I’d be posting about.
|ESTIMATED CALORIC INFO|
|Serving Size||1 pc. w/ sauce|
|Calories from Protein||15%|
|Calories from Fat||15%|
|Calories from Carbs||70%|
First a word about the ingredients. You *need* fresh peaches here. Don’t even bother with the canned stuff. It’s just not worth the time. Amanda and I were on a trip down to the eastern shore recently and I couldn’t resist the myriad local produce stands along the side of the road, so I had stocked up on more fresh peaches than we could probably handle without some clever tactics. This bread pudding calls for three pounds of peaches – which is somewhere in the neighborhood of 7-9 peaches – so it’s a good way to tackle quite a few of them.
As an aside, I had planned to write a post about our little weekend beach trip, but the food experiences there just made me all kinds of stabby and I really didn’t feel I needed to write such a negative post. Suffice it to say, after driving through about 2-3 hours worth of Maryland’s tastiest corn fields, I was not a happy camper to be served canned corn at all the restaurants. Thumbs down.
Anyway, enough of that, who wants some bread pudding?
Prep time: 20-25 minutes
Bake time: 1 hour 15 minutes
|ESTIMATED FOOD MILES|
|French Bread||25 miles|
|Condensed Milk||??? miles|
|Peach Nectar||??? miles|
|Heavy Cream||200 miles|
- 3 pounds peaches
- 4 cups torn French or Challah bread
- 1 can (14 ounces) sweetened condensed milk
- 3 eggs
- 4 tbsp butter (half-stick)
- 1/2 cup peach nectar
- 1 1/4 cup hot water
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 cup crushed pecans
- 1/2 cup whole pecans
Ingredients for sauce…
- 1/2 cup peach nectar
- 1 tbsp honey
- 1 tsp cinnamon
- 1 tsp vanilla
- 2 tbsp heavy cream
As tends to be the case with baking, there are a lot of big question marks on the food miles chart this time. I’m particularly not really sure about the condensed milk, as I don’t know much about the process behind it at all, and I’m next to certain that it’s not from happy cows. I gave that stuff a mean glare when using it though, so that helped me feel a little better anyway. I’m sure if I could get accurate counts on the mileage many of those products traveled it would put me well over the 5,000 mark. I wish, at the very least, I could source some nuts and spices that were Fair Trade certified, but I can’t even seem to find that much.
And so on to the recipe.
First step is to skin the peaches. This is done by using the same method for skinning tomatoes that we used a little ways back. Make an X with knife on the bottom of the peach, and drop it into water at a rolling boil for about 5 minutes. Remove, and dunk in a bowl full of ice water to stop any carryover cooking. After they have cooled in the bowl, you should be able to take them out and the skin will slide right off.
Once the skins are removed, dice up the peaches. Size of the dice is up to you – if you want big peachy bites, leave them a bit large.
Pour condensed milk and crack the three eggs into a large bowl, mix well.
Tear or cut the bread up into small bite sized pieces, and add to the bowl. Reserve some bread for the topping. Mix well and moisten everything.
Melt the butter in the microwave, and add it to the bowl.
Add diced peaches, vanilla, cinnamon, hot water, peach nectar, and crushed pecans to the bowl.
Preheat oven to 325 degrees F.
After contents of the bowl are well mixed and saturated, pour it out into a 13×9 baking pan. Add some larger pieces of bread and whole pecans to the top, moistening slightly.
Bake at 325 for 1 hour and 15 minutes, use the toothpick test for doneness.
While the bread pudding is baking, you can make a simple sauce on the stovetop.
Add 1/2 cup peach nectar, honey, cinnamon, vanilla, and heavy cream to a small saucepan over low heat. Mix well, and reduce to desired consistency over heat.
Remove bread pudding from the oven when it’s done, and serve with some vanilla ice cream or whipped cream, and top the ice cream with your sauce. A little garnish of mint won’t hurt either.
Of course, I was so eager to eat the pudding I forgot to sauce it before the picture. You’ll have to use your imagination.
Peaches have also made another recent appearance here on MSCK – if you missed it, have a look at my peach salsa recipe.
So what else is going on today in the Summer Fest world of stone fruits?
- Sara at Cooking Channel: Savory Stone Fruit recipes.
- Todd and Diane of White on Rice Couple: Riesling Poached Pluots.
- Margaret at A Way to Garden: What is stone fruit, anyhow? Plus: Clafoutis batter revisited.
- Caroline at The Wright Recipes: Ginger and Vanilla Poached Peaches.
- The FN Dish: Paula’s Perfect Peach Cobbler.
- Alison at Food2: Peachy Party Foods.
- Kelly at Just a Taste: Peaches & Cream Cupcakes.
- Liz on Healthy Eats: Puttin’ Up Peach Pickles, Compote and More.
- Food Network UK: How to Poach a Peach.
- Judy of Divina Cucina: Chocolate Amaretti Baked Apricots.
- The Gilded Fork: dossier & recipes featuring peaches, apricots, nectarines, plums, cherries, almonds, coconuts.
- Cate at Sweetnicks: Blueberry Peach Smoothies.
- Tara at Tea & Cookies: Making Peach Jam.
- Caron of San Diego Foodstuff: grilled peach parfait and coconut peach gazpacho.
- Gluten-Free Girl and the Chef: gluten-free peach-blueberry buckle.
- Paige at The Sister Project: A Summer Fruit Whatchamacallit (not a pie, not a crisp, but delicious).
- Tigress in a Jam: nectarine preserve with summer savory and white pepper.
Coconut-peach gazpacho? Seriously? Yum.