Like barbecue, bread pudding is a dessert with humble beginnings. The dish began as a way to recycle stale leftover bread into a simple filling and dessert through the addition of water and sugar. Today, bread pudding is served at the finest white-tablecloth restaurants, and it is often made with specialty breads and fresh fruit. Instead of water, chefs substitute milk, cream, eggs, vanilla, and spices to create a creamy custard. To make this dessert more decadent, a ladle of rich and creamy sauce flavored with whiskey, rum, or vanilla is poured over the bread pudding.

　　

Ingredients

serves 8

　　3 cups thick-cut white bread, crust removed, cut into 3/4-inch cubes

　　1 1/2 cups whole milk

　　1/2 cup heavy cream

　　4 tablespoons (1/2 stick) butter

　　3 eggs

　　1/2 cup sugar

　　3/4 teaspoon vanilla extract

　　2 teaspoon all-purpose flour

　　1/2 teaspoon ground cinnamon

　　1 cup chopped fresh peeled peaches

　　

Vanilla-Peach Sauce

1 cup heavy cream

　　1/4 cup sugar

　　1/4 cup peach nectar

　　1 1/2 teaspoons cornstarch

　　1 tablespoon water

　　1 teaspoon pure vanilla extract

　　1/8 teaspoon salt

　　

Step 1

Preheat the oven to 350°F. Place the bread cubes on a rimmed sheet pan and bake for 5 minutes, or until toasted to a light golden color. Remove the toasted cubes from the oven and place in the bottom of a 2-quart casserole dish.

　　

Step 2

In a medium saucepan, combine the milk, heavy cream, and butter. Warm over low heat until the butter melts; set aside.

　　

Step 3

In a medium bowl, whisk together the eggs, sugar, vanilla, flour, and cinnamon and beat well. With a wooden spoon, stir in the chopped peaches and the warm milk mixture. Pour the custard over the toasted bread cubes. Bake for 55 minutes, or until the center of the casserole is firm.

　　

Step 4

To make the vanilla-peach sauce, combine the cream, sugar, and peach nectar in a small saucepan and bring to a boil. Whisk the cornstarch with the water together in a small bowl, then stir into the boiling liquid. Reduce the heat and simmer for 1 minute, then stir in the vanilla and salt. Remove from the heat.

　　

Step 5

Cut the warm bread pudding into individual portions and top with warm vanilla-peach sauce.

　　Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.