What's That Nasty White Bread Doing In The Freezer? - Waiting To Become Peach Bread Pudding with Bourbon Sauce

There were a few horrors awaiting me in the Bachelor Freezer. Some were mild horrors, like the Banquet meals; others were more jarring, like the whole loaf of Kroger white sandwich bread. The Colonel explained this one away: he was already in line at Fry's when he realized he had forgotten to grab bread. And there at the side of him, within reach of a gently and automatically outstretched hand, just as the Merchandising Gods in charge of impulse purchases intended, was a rack of shining, plastic-wrapped, Modern Marvel, commercially-produced-in-bulk refined carbs. Mission accomplished!

I most certainly would not be making sandwiches out of that. But nor did I want food to go to waste. A repurposing plan formed: bread pudding!

I LOVE, LOVE, LOVE bread pudding, of all kinds. Savory ones like a wild mushroom one I make sometimes to go with a roast, and of course, dessert ones. We had some lovely ripe peaches and I found a recipe with a sinful-sounding bourbon sauce. We have Bushmills and Johnnie Walker Red on hand, and The Colonel usually has eggs and milk, and along with a box of pantry items I brought along on Carload 3 was a bag of powdered sugar. We were all set.

Trouble was, I had already made some impulse purchases of my own, having been sucked in by those Merchandising Gods myself, passing one day a display of pies (apple went into cart) and on another, Pineapple Upside Down cake. More desserts??? We ate some, and now I am conducting a freezer experiment to see how they hold up. I doused two Gladware containers of pudding with the sauce and popped them in. I will probably defrost one on Monday, the day the movers (FINALLY) show up with my stuff. I will be in need of comfort food that day.

Mangia!

Peach Bread Pudding with Bourbon Sauce

Adapted from PCC Natural Markets recipe

4 eggs, lightly beaten

2 cups milk or half-and-half
1 teaspoon vanilla
1/2 cup brown sugar
1/4 teaspoon salt
4 to 5 cups bread cubes (about 3/4 to 1 inch)
1 cup diced peaches (you may use frozen, thawed peaches)

In a mixing bowl, combine the eggs with the milk or half-and-half, vanilla, brown sugar, salt, bread cubes, brittle and diced peaches. Let sit for 30 minutes.

Meanwhile, preheat oven to 350º F. Butter a medium casserole dish and pour the bread mixture into it. Bake the pudding for 45 minutes to 1 hour or until set in the center. Serve the Bourbon Sauce on the side.

Bourbon Sauce

1/2 cup butter

1 1/2 cups powdered sugar

2 egg yolks

1/2 cup bourbon

Preparation

In a saucepan over medium heat, blend butter and sugar for 3 to 4 minutes. Remove from heat and add egg yolks to the hot mixture. This will cook them sufficiently.

Gradually add bourbon, stirring constantly. The sauce will thicken as it cools.