Peach and White Chocolate Bread Pudding with Schnapps Whiskey Sauce and Chantilly Cream
Terry Thompson-Anderson, author of "Texas on a Plate," was a guest on Martha Stewart Living Radio (Sirius channel 112). He shared his recipe for peach and white chocolate bread pudding with schnapps whiskey sauce and Chantilly cream.
Source: Radio, April Spring 2008
- 8 ounces white chocolate, cut into small chunks
- 2 cups half-and-half
- 1/2 cup unsalted butter, softened
- 12 teaspoons ground cinnamon
- 10 ounces day-old croissants, cut into 1/2-inch pieces
- 3 eggs
- 3/4 cups sugar
- 3 cups fresh Fredericksburg peaches, peeled and chopped into bite-size pieces
- 1/2 cup toasted chopped pecans
- 1 tablespoon vanilla extract
- Peach Sauce
- Chantilly Cream
Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. In a 2-quart saucepan, combine the white chocolate, half-and-half, cinnamon, and butter. Cook over medium-low heat, stirring often, until smooth. Remove from heat and set aside.
Place croissant pieces in a large bowl and stir in the white chocolate mixture, blending well and breaking up the croissants. In bowl of electric mix, combine eggs and sugar; beat at medium speed until thickened, about 7 minutes.
Add the peaches, pecans, and vanilla; beat just to blend. Fold egg mixture into the croissants, blending well. Turn out into prepared baking dish and bake in preheated oven for 45 to 55 minutes, or until a knife inserted in center comes out clean. Set aside to cool.
To serve, slice the warm pudding into squares. Place a portion of the peach sauce in the bottom of each serving bowl and set a square of pudding in the center. Top with a large dollop of Chantilly cream.