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The Ox Bow Carriage House Restaurant Peach Bread Pudding
12 oz. French bread, toasted and cut into small cubes
4 C. milk
4 eggs, beaten
2 C. sugar
1 C. butter, cubed into 1/4-in. slices
4 T. vanilla extract
1 T. almond extract
2 (28-oz.) cans sliced peaches, drained
Place cubed bread into a large mixing bowl. Add milk, allow bread to soak up milk.
Blend sugar into the eggs, then add vanilla and almond extract. Add the egg mixture to the bread, distribute the cubed butter throughout. Add the drained peaches and stir.
Pour into a 10 x 13-inch glass baking dish. Bake at 325°F. for 45 minutes to an hour.
1 1/2 C. sugar
1/2 t. cinnamon
2 C. heavy cream
1/2 t. vanilla extract
1 1/2 T. butter
3 t. cornstarch
2/3 C. water
2/3 C. rum
Mix cinnamon and sugar together.
In a small saucepan, blend the cinnamon -sugar mixture, cream, vanilla and butter. Bring to a simmer and stir until sugar dissolves.
Blend cornstarch and water, stir into hot cream and simmer until sauce thickens.
Remove from heat and stir in rum.
Serves 8 to 10.
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