Peach Bread Pudding

Directions Print

1. For the cherry compote, in a pot add the brandy, 1/2 of the sugar, and dried cherries bring to a simmer and reduce until it is a thick consistency. Reserve at room temperature.
2. For the creme anglaise, in a bowl mix the egg yolks, the remaining sugar, heavy cream, peach schnapps, and vanilla extract mix and cook over a double boiler very low heat continue to mix until thickened. Place in the cooler to chill. Reserve cold.
3. For the bread pudding, heat in the oven from thawed state at 300 degrees for 10–15 minutes or you can warm up in the microwave. Reserve hot.
4. For the peaches, place on the grill for 1–2 minutes just to impart flavor from the grill, and reserve warm.
5. For the plate, place 2 ounces of the creme anglaise and top with the peach bread pudding and garnish with the cherry compote, and the grilled peaches.