Fresh Peach Bread Pudding with Orange Sauce Recipe

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Fresh Peach Bread Pudding with Orange Sauce

From Dorothy McNett's recipes at A great dessert for the back-yard picnic and barbeques when fresh peaches, nectarines, apricots, etc. are in season.

7 - 8 cups cubed bread (use day old or other "firm" bread slices)
3 eggs
4 cups milk (use almond milk, or hemp milk, or...)
2 cups raw sugar
1/2 cup extra virgin olive oil
1 tablespoon vanilla
2 - 3 fresh peaches, pitted and sliced
3/4 -1 cup sunflower seeds, or other seeds or chopped nuts of choice
1 teaspoon cinnamon
1 teaspoon nutmeg

for the sauce:
1/2 cup unsalted butter
1 1/2 cups powdered sugar
2 egg yolks
1/2 cup fresh orange juice

Preheat oven to 350 degrees. Oil a 9 by 13 inch baking dish. Cut bread slices into small cubes about 1/2 inch in size, using the crusts also to make about 8 cups. Pour them into the oiled baking dish. In batter bowl whisk the eggs well and then whisk in milk, sugar, oil, and vanilla. Cut the fresh peaches into small wedges and blend into the batter along with the seeds, cinnamon and nutmeg. Pour into the baking dish and stir gently to mix into the bread pieces. Mixture should be very moist but not soupy. Bake about1 hour and 15 minutes, until top is golden brown.
For the sauce, combine butter and sugar in a glass or ceramic batter bowl. Heat in the microwave 1 minutes, or until butter has melted and sugar is absorbed, adding 30 seconds and then whisk well. Whisk the 2 egg yolks in a small bowl or measuring cup, and then gradually whisk in a little of the hot mixture, whisking, to warm up the egg yolks and then gradually whisk them into the hot mixture. Cook 30 seconds. Whisk in the orange juice. Cook 30 seconds more and whisk. When ready to serve, pour the sauce over the bread pudding. It can be hot, warm, or room temperature when served.

Recipe created 2016-05-24.

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