1 Kings 13:15 Then he said unto him, Come home with me, and eat bread
Abba's Word about food
is still as valid today as in the biblical times!
We can live longer, healthier and feel happier
when we feed our bodies with the best Yahweh has for us.

So let's remember to always listen for that 'still small voice'
and follow the leading of Ruach ha'Kodesh, Holy Spirit
into all truth and enjoy every blessing that Life has to offer
in keeping with good nutrition for good health!
Love ♡ Blessings ♡ Shalom
...Enjoy!
~Cyndi Maria Jesse~

Friday, August 30, 2013

Fresh Peach & Blackberry Bread Pudding

Fresh Peach & Blackberry Bread Pudding

Ingredients:

16 ounces stale baguette (about two loaves) cut into bite sized pieces

4 ounces unsalted butter, melted

3 1/2 cups heavy cream

1/4 cup bourbon

1 1/4 cups granulated sugar

Zest of 1 lemon

6 large eggs

1 teaspoon vanilla extract

2 pints fresh blackberries

2 large peaches, pitted and sliced thin

1/4 cup whole milk for pouring

Instructions:


Preheat the oven to 400 degrees (F). Drizzle the melted butter over the bread cubes, then spread them on a large baking sheet and toast until lightly golden brown on all sides, about 10 minutes. Remove and let cool slightly.

In a small sauce pan bring the cream, sugar, lemon zest, and one pint of the blackberries to a simmer over medium heat, gently mashing the blackberries when they’ve softened. Whisk together the eggs and bourbon in a medium bowl. Slowly whisk the warm milk into the eggs and add the vanilla.

Transfer the bread cubes to a 9 by 15-inch baking dish and top with remaining blackberries & peaches, tossing the mixture with your fingers a few times so the fruit and bread get evenly combined. Pour the custard mixture over the bread/fruit combination and press on the bread to submerge in the custard. Cover with plastic wrap and let the pudding sit in the fridge for at least 6 hours, or over night.

When ready to bake, preheat oven to 350 degrees (F). Remove plastic wrap from the baking dish and drizzle the remaining 1/4 cup of milk over the top of the mixture. Bake for about 45 minutes, or until puffed up slightly and warmed evenly. Let rest at least 5 minutes before serving. This is great with whipped cream and/OR ice cream!

  – Baker by Nature

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