Recipe courtesy of Robert Irvine
Episode: Sweet Surprise
Print
Vanilla Brioche Bread Pudding with Peach Suzette Sauce
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Bread Pudding:
  • 4 cups brioche, cut into 1-inch cubes
  • 4 tablespoons unsalted butter, melted, plus more for greasing pan
  • 1/3 cup golden raisins
  • 2 cups sweetened condensed milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 teaspoon ground cinnamon
  • 2 tablespoons pecans, chopped
Peach Sauce:
  • 1 stick unsalted butter, cut into pieces
  • 1/4 cup thinly sliced fresh peaches
  • 2 tablespoons sugar
  • 1/4 cup orange liqueur
  • 3 tablespoons heavy cream
  • 1 tablespoon cornstarch, plus 2 tablespoons water, to thicken, if needed
Rum Sauce:
  • 2 tablespoons sugar
  • 3 tablespoons orange liqueur
  • 2 tablespoons dark rum
Garnish:
  • Creme fraiche
  • Fresh mint

Directions

For the bread pudding: Preheat the oven to 350 degrees F. Grease a baking dish with butter. Add the cubed bread.

In a small saucepan, melt 4 tablespoons butter.

In a large bowl, combine the melted butter, raisins, condensed milk, sugar, and vanilla and whisk together. Add the eggs and whisk again until thoroughly combined.

Pour the custard over the bread and allow to soak for a few minutes. Press the bread into the liquid to help absorb.

Sprinkle the top with the cinnamon and chopped pecans and bake in the oven until the custard is set, about 30 minutes. Stick a paring knife into the center of the pudding. If it comes out with liquid stuck to the knife, cook for a few minutes more until firm. Remove the bread pudding from the oven and allow to cool a bit.

For the peach sauce: In a large saucepan over medium-low heat, melt the butter. Add the peaches, sugar, and liqueur and stir gently until the sugar dissolves. Allow to simmer until the mixture begins to thicken and darken, about 2 minutes. Stir while cooking to avoid burning. Add the heavy cream and stir to combine. Allow to heat through and thicken, about 2 minutes. If the sauce needs additional thickening, combine the cornstarch and water in a small bowl and stir some into the sauce. Remove from the heat and keep warm.

For the rum sauce: Heat a small, nonstick skillet over medium-high heat and add the sugar. Stir and cook until the sugar is melted. Remove from the heat and add the orange liqueur and dark rum. Return to the heat and simmer for 1 minute, and then flambe, if desired, or just let the alcohol burn off.

To plate: Using a ring cutter, cut out rounds of bread pudding and plate in a shallow bowl. Pour the peach sauce over top, and then the rum sauce. Garnish with a dollop of creme fraiche and a small sprig fresh mint.

Trending Videos 6 Videos

Get the Recipe

The Ultimate Caramel Apple Pie 04:56

Impress your guests by baking the ultimate apple pie from Tyler Florence.

Similar Topics:
Pie

On TV

Taco Trip

7am | 6c

Taco Trip

7:30am | 6:30c

Taco Trip

8am | 7c

Taco Trip

8:30am | 7:30c

Eat St.

9am | 8c

Eat St.

9:30am | 8:30c

Eat St.

10am | 9c

Eat St.

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Food Flashback

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Late Nite Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Food Flashback

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Late Nite Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here