Hi y’all, I’m making a Southern peach bread pudding drunken, that’s right! I thought it only be appropriate in keeping with the theme of my last dish, a drunken mushroom risotto.
Peaches are served with alcohol all of the time, peach mimosa’s, white wine spritzer’s, so why not combine them together in a divine dessert? I have chosen a refreshing, crisp, white wine to be used in the recipe. 🙂
Bread pudding is my go-to dessert when my fridge is low and I am craving something sweet. I used soymilk in this recipe for a healthier version. Let’s begin!
Amy’s Drunken Peach Bread Pudding Cook Time: 60 min.
- 2 peaches diced and peeled
- 1 cup white granulated sugar
- 1/4 cup dry chardonnay
- 8 slices of wheat bread (basic thin sliced)
- 1-1/3 cup soy milk
- 1 tablespoon vanilla
- 2 large eggs
- 1/8 tsp fresh grated nutmeg (yes fresh!)
- butter to coat the glass dish
- grade A maple syrup – rum raisin ice cream (optional)
Okay, this is an easy one! Dice your peaches and remove all the skins. Place in a bowl with the sugar. Pour in the white wine and gently toss with a spoon. Next, chop the bread slices into cubes and add to the peach mixture. Stir to coat.
In a liquid measuring cup pour in the soy milk. In the same cup crack 2 large eggs and beat together. Add in the tablespoon of vanilla and grate the fresh nutmeg into the mixture. Stir.
Pour the egg mixture into the bowl with the bread. Coat the bread until nice and saturated. Butter a loaf pan and add the pudding to the dish. That was easy 🙂
Place in a preheated 350 degree oven. Cook for 60 minutes. Around 30 minutes your house is going to smell SO GOOD!! 😉
If you want a sauce that’s light to pour over it, heat up a little bit of real maple syrup. Heck, this would even be good in the morning for breakfast.
You could also add some rum raisin ice cream on top if your feeling extra fun!
Now I am going to enjoy this dessert with a nice glass of wine cause that’s what I call a summer night-cap!