A Whole New Take on a Very Traditional Dish

Peaches have to be my favorite fruit! I remember climbing up and picking them right from the tree, rubbing their soft fuzz against my face. I even liked the strange way the fuzz felt against my lips as I buried my face in a big bite of peach, letting the juices dribble down my chin.

So naturally, I like anything that includes peaches or peach flavor. Now combine peaches with bread pudding, one of my all-time favorite comfort-food desserts, and I am going to be beyond content. You’ll have to pull me down from Cloud 9 if you want me for any reason.

INGREDIENTS

For the Peachy Bread Pudding

1/2 cup Simply Peach juice drink

3/4 cup heavy cream

3/4 cup whole milk

1/2 teaspoon almond extract

2 large eggs, beaten

1 cup sugar

2 peaches, peeled and sliced

1/2 pound day old brioche, cut into 3/4-inch thick slices

2 tablespoons light brown sugar

For the Simply Peach Rum Sauce

1/4 cup butter

1/2 cup light brown sugar

1/2 cup Simply Peach juice drink

1/3 cup heavy cream

2 tablespoons dark rum

DIRECTIONS

For the Peachy Bread Pudding

Preheat oven to 325° F.

Whisk together Simply Peach juice drink and next 5 ingredients in a medium mixing bowl.

Lightly grease an 8-x 8-inch baking pan. Layer bread slices and peaches alternately.

Pour cream mixture gently over the top; sprinkle evenly with brown sugar.

Bake for 30 minutes or until golden brown. Let stand 10 minutes before serving with Simply Peach Rum Sauce.

For the Simply Peach Rum Sauce

Melt butter in a small saucepan over medium heat.

Stir in brown sugar, Simply Peach juice drink, and heavy cream.

Cook over medium heat, 10 minutes, or until thickened, whisking occasionally.

Remove from heat and whisk in rum.

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Quick Tip: In order to easily peel your peaches without sacrificing any of the fruit underneath, place the peaches in a pan of boiling water for just 10-20 seconds, or until the skin splits. Immediately remove them with a slotted spoon and place them in an ice water bath to stop the cooking process. When they are cool enough to handle, use the edge of a paring knife to lift and peel the skin, which should peel right off.

Recipe courtesy of simplyorangejuice.com, photo courtesy of coleensrecipes.blogspot.com

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