Boozy Raspberry-Peach Bread Pudding
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!
This Raspberry-Peach Bread pudding has a fruity, flavourful base, which is uplifted even further with the additions of peach schnapps and chambord, in the custard and sauce, respectively. SO good!
This recipe comes from my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour – you should check it out!
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|Interested in boozy culinary experiments? You'll LOVE my first cookbook, The Spirited Baker!
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.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.