A pan of bread pudding transforms day old bread leftover from summer barbecues and parties, into an indulgence. This version is flavored with a healthy dose of bourbon and whiskey, and juicy summer peaches.

When I made this recipe, I used about 21 cups of old bread, not sure who and how many people I thought I was making it for but I had so much left over bread from this party that bread pudding was the only thing on my mind. I used a blend of portuguese bread rolls, something along the lines of french baguette, and pound cake. The pound cake adds a distinct sweetness and is so soft that it delicately dissolves into the cream.

Although, a warm piece of bread pudding isn’t necessarily what one craves in the summer, peaches definitely are. Peaches and bourbon were simmered to make a sauce that was infused into the macerating bread. This sauce is sweet from summer ripened peaches, earthy from the tarragon and cardamom, while the bourbon adds a smooth bitterness. Instead of making an enormous batch of bread pudding, a great idea is to bake these into personal desserts using a cupcake pan, or as recreated into an easy french toast brunch. Top with this ice cream, cream, and chilled peaches and this warm weather dessert, transform into a delightful summer indulgence. 

Peach Bourbon Sauce

Ingredients

1 1/4 cup – Bourbon {I used a blend of Bourbon and Honey Whiskey}

2 – Peaches {finely chopped}

Sprigs of Tarragon

5 to 7 – Cardamom Pods

Recipe

Saute the peaches, tarragon, and cardamom pods about 1 to 2 minutes, then slowly stir in the bourbon. Bring to a boil, then lower heat and simmer until sauce reduces slightly, about 1 cup, stirring frequently as you mash up the peaches {about 10 minutes}. Set aside, remove the tarragon and cardamom pods, and cool slightly.

Peach Bourbon Bread Pudding

Ingredients {Makes 2-10X14″ baking dishes – Serves about 20}

12 cups – Day-old Bread {cut into 1 inch cubes}

6 cups – Heavy Cream

3 cups – Milk

1/2 cup – Brown Sugar {packed}

1/2 cup – Granulated Sugar

6 large – Eggs

1 tablespoon – Pure Vanilla Extract

1/8 teaspoon – Ground Allspice

1/8 teaspoon – Ground Ginger

1/4 teaspoon – Ground Cinnamon

Pinch of Salt

Recipe

Pre-heat oven to 350*F, and butter both 10X14″ baking dishes, set aside. In a large bowl, whisk the milk and cream until combined, add in the bread, making sure that it is completely soaked. Stir every so often, to make sure every piece gets properly saturated. Gently fold in the peach bourbon. In a medium bowl, whisk the eggs, sugars, vanilla, salt, allspice, ginger, and cinnamon, then add to the bread mixture.

Pour the bread pudding into the prepared baking dish, and bake until golden brown, custard slightly jiggles but firm, and a nice crust forms {about 45 minutes}. Serve immediately with ice cream, or warm slightly before serving.