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.
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 (http://www.marthastewart.com/255256/peach-sauce)
- Chantilly Cream (http://www.marthastewart.com/254522/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.
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