I’ve been really
lazy DISTRACTED FROM blogging lately.
Two books off to the publisher this month, one debuting next month, working on a Kickstarter (A gluten free cook book WILL happen!), and then product development for something fun in the new year. WHEW!
Have a recipe 🙂 This one is particularly ridiculous and amazing.. yum!
Boozy Raspberry-Peach Bread Pudding
1 Loaf of day old French or Italian bread
Preheat oven to 350°F. Lightly grease 9″ x 12″ square baking pan with vegetable shortening or butter.
Rip bread into bite sized pieces (about 6 cups worth). Cover with melted butter and milk, stirring to coat the bread pieces. Allow all of the milk to soak in, then arrange into prepared baking pan.
Combine peach schnapps, beaten eggs and sugar in a mixing bowl. Whisk until fully combined and smooth. Pour over bread, stirring lightly so that all of the bread is covered. Gently stir in peach slices and raspberries. Bake in the preheated oven for 45 minutes, or until set. Edges should be golden, and easily pull away from the side of the pan.
Combine melted butter, sugar, and egg in a small saucepan, whisking until well blended. Whisk constantly, cooking over low heat until mixture thickens – do not allow mixture to come to a simmer. Whisk in Chambord, remove from heat – sauce should be smooth and creamy.
Serve bread pudding hot, with sauce poured over each serving. Best eaten the same day it is made.
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Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
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