Peach Bread Pudding with Peach Liqueur Sauce

• 6 -8 cups stale French bread
• 4 cups milk
• 2 cups sugar
• 1/2 cup butter, melted
• 3 eggs
• 2 tablespoons vanilla
• 2 ripe peaches chopped
• 1 cup raisins
• 1 cup chopped walnuts
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Peach Liqueur Sauce

• 1 stick butter
• 1 1/2 cups powdered sugar
• 2 egg yolks
• 1/2 cup peach liqueur or to taste

Method

Pudding: In a large bowl, combine all ingredients.  Stir to blend well.  The mixture should be very

moist but not soupy. Pour into buttered 9 x 12 or larger baking dish.

Place into non-preheated oven. Bake at 350°F for about 1 to 1 1/4 hours. 

Pudding is ready when the top turns a golden brown.

Sauce: Cream butter and sugar over medium-low heat until sugar absorbs the butter.  Remove from heat and blend in egg yolks. Stirring constantly, pour in peach liqueur gradually, tasting until sauce pleases your own taste buds. Sauce will thicken as it cools. Serve in a gravy boat so diners can spoon it themselves. 

Contributor: Geraldine H. Sable

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