How To Use Up A Whole Bunch Of Jam At Once: Spiked Peach Bread Pudding

Every once in awhile, the kitchen kind of gets out of control with my projects: Eggs everywhere. A million jars of jam.  The counter cluttered with stale ends of experiments in bread-baking.It’s rainy and cold today, but I didn’t make this dessert because I wanted to have something sweet and warm;  I made it because I had to figure out something to do with all the crap lying around in the kitchen.The only sweetener in this bread pudding is jam, so you might need to adjust it for your taste a little bit.  I used a peach jam that was a standard high-sugar recipe for this, so if you want to use a low sugar or no sugar jam, you might want to add more (or add some honey).Spiked Peach Bread Pudding

Cook Time: 1 1/2 hrs.

Serves: a lot

Ingredients:

  • 8 c. bread, cubed, from assorted odds and ends of stale bread
  • 5 c. milk
  • 1 c. sour cream
  • 1/3 c. whiskey
  • 1 pint jar of peach jam plus more for serving
  • 2 tsp. lemon juice
  • 1/4 tsp. nutmeg
  • 1 tsp. amaretto liqueur
  • 1 tsp. vanilla extract
  • 6 eggs, beaten
  • garnish: powdered sugar, jam and mint leaves

Preheat the oven to 350 degrees. Grease a 10″ cast iron skillet.  Spread cubed bread evenly in the skillet.  In a pot on medium heat, combine the milk, sour cream, whiskey, jam, lemon juice, nutmeg, amaretto, and vanilla.  Bring to a low simmer for a few minutes and whisk everything together.  Once the sour cream and the jam have melted into the milk, turn off the heat and let the milk mixture cool for a few minutes.  Put the beaten eggs in a large mixing bowl.  This part is important: you can’t just combine the beaten eggs and the hot milk mixture together or the eggs will cook wrong and ruin the consistency of the custard.  Make sure that you follow these instructions here: Slowly pour the milk mixture into the mixing bowl with the eggs in a thin stream and whisk everything constantly while you pour. This is the custard for the pudding.

Pour the custard over the cubed bread and let it sit for 20 minutes to soak, then bake the bread pudding at 350 degrees for about an hour, or until the custard is cooked through.

Serve topped with powdered sugar and a spoonful of jam.

Note: All the important numbers (350, 375, 400, 450) have rubbed off the dial on my oven, and it doesn’t cook evenly or at the correct temperature anyway, so my cooking time might be off.  When I smelled the faintest bit or burning only twenty minutes into cooking, I realized that I had the dial set on, oh, 460? No good.  I caught it in time, though. I majorly need to buy an oven thermometer.

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