Peach Bread Pudding
Those juicy, plump, fragrant, end-of-the-summer peaches that drip down your chin. Unfortunately, the season for those peaches is very short. This recipe is a way to get around that—every peach will taste like the ones you find at the farmers’ market.
MAKES 6 TO 8 SERVINGS:
- Canola oil spray
- 2 or 3 large fresh peaches
- 1 cup whole milk
- 1/4 cup honey
- 3 large eggs, lightly beaten
- 1/2 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup freshly squeezed lime juice
- 1/4 cup balsamic vinegar
- 4 tablespoons (1/2 stick) unsalted butter, melted 1 tablespoon pure vanilla extract
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup raisins (optional)
- 4 cups small cubes French bread, leaving the crust on.
Preheat an oven to 325 degrees F. Spray a 13 by 9-inch baking pan with canola oil. Bring a large pot of water to a boil. Fill a large bowl with ice and water.
Cut a small X in the bottom of each peach and place in the boiling water for 1 minute. Remove the peaches with a slotted spoon and submerge in the ice water. When cool, slip the skins off peaches. Cut the peaches in half, remove the pits, and cut the peaches into bite-size pieces.
In a separate large bowl, combine the milk, honey, and eggs. Stir in the orange, lemon, and lime juices, balsamic vinegar, butter, vanilla, cinnamon, nutmeg, and cloves. Stir in the peaches and raisins, if using, then the bread pieces, tossing to coat.
Pour into the baking pan and bake for 60 to 70 minutes, or until a knife inserted in the center of the pudding comes out clean.
When you are ready to eat, let the miracle berry tablet dissolve on your tongue and then enjoy the dish.
Miracle berry will unleash sweetness concealed in fruit juices and vinegar.