Chicken Coop Chatter©
1 Loaf dense textured day old bread (4 -6 cups)
2 cups milk
1/2 cup heavy cream
1/2 cup peach juice (reserved from canned peaches)
1 quart jar peaches (or canned fruit of choice)
1 tsp. Cinnamon
1 tsp. Vanilla
4 eggs (beaten)
1/4 cup butter
1/4 cup Brown Sugar
Drain the peaches thoroughly, reserving the juice. Cut the bread loaf into 1 inch size cubes. Place in a buttered Cast Iron Dutch Oven or Deep Cast Iron Frying pan. In a medium skillet heat the milk, cream, peach juice, Cinnamon, Vanilla, butter and Brown Sugar until the butter is melted and ingredients thoroughly blended. Turn off the heat. Beat the eggs. Slowly ladle the warmed mixture into the beaten eggs to temper the eggs and prevent cooking/curdling the eggs. Then slowly pour the egg into the milk mixture, stirring as you pour. Stir thoroughly to incorporate and pour over the bread cubes. Cover the Dutch Oven and set into a pan with water. Bake at 350 degrees for 1-1 1/2 hour or until done (when the liquid no longer sloshes but slightly jiggles). Remove the lid the last 20 minutes to brown the top if needed. Serve warm or cold with whipped cream, plain yogurt, vanilla sauce* or liquid cream. Enjoy!
Brown Sugar Vanilla Sauce
Chicken Coop Chatter©
1 Cup juice or water
1/4 cup butter
1/4 cup brown sugar
2 tsp. Pure Vanilla Extract
1 T. Cornstarch or Clear Gel
Heat the liquid. Beat the butter and brown sugar until smooth. Add the vanilla and cornstarch, mixing thoroughly. Slowly stir into the warm juice until smooth and creamy. Serve warm over Peach bread pudding.
*Note: The Bread pudding can be made without the canned fruit. Either reduce the liquid by 1/2 cup or add more bread cubes. Adjust the sweetness and spices to taste.
(For a cast iron dutch oven or combo cooker refer to the links below)
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