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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Cook it! 2012: The Great Pasta Round-Up

The first resolution of the new year is officially complete: pasta has been made, cross that baby off the list. I wasn’t sure what to expect, but I was absolutely blown away by the food that everyone made.

I know that making pasta can be one of those projects that, midway through, you start swearing and wondering why you thought it would be a good idea to attempt something so labor intensive.  I am so happy that all of you kept at it and made such delicious looking food!  I want to say some kind of cheesy food bloggy thing, something like “oooh that lasagna looks so good I can practically taste it through the computer screen” but that’s total crap. Looking at it doesn’t cut it at all, I wanna eat it!

Here are a few of the highlights, gathered together from all of the posts:

Here are the links to all the posts:

Lasagna, from Grow and Resist: reading this post made me upset, because it just made me really want lasagna, but not my stupid lasagna — I want Meg’s lasagna with those beautiful homemade noodles. Save me a plate, please.

Orecchiette al Sugo con le Polpetine, from The Wholesome Epicure: that sauce, oh my goodness….  This post also has the internet’s cutest picture of a sweet little kid making playdoh orecchiette.  Future chefs in training!

Orecchiette Bolognese, from the Kitchen Ninja: at this point, I’m basically just drooling all over my laptop.  Who doesn’t love a good bolognese sauce?

Ramen Noodles, from Oh, Briggsy: a dream bowl of ramen with all the toppings, all from scratch, all at home, no epic culinary pilgrimage to Momofuku required.  So impressive!

Rosemary Linguini with Caramelized Onions, Walnuts & Blue Cheese, from My Pantry Shelf: proves that you don’t need a pasta machine to make your own pasta from scratch.  Sage, rosemary, bay leaves, white wine, blue cheese = my kind of dish, for sure.

Ravioli, from Snowflake Kitchen: Kate, I am 100% sold on the ravioli mold, those look absolutely perfect. Also, I love the emphasis on fresh eggs, I completely agree.

Spaghetti & Meatballs, from Grow it Cook it Can it

Spätzle, from Homemade Trade: this post made me really want to visit Germany again…. or maybe just make the journey down to San Francisco and beg Aimee to make me some of her delicious-looking spätzle.  (When do we get the recipe for your mom’s goulasch? I want it! I am a junky for Recipes That Someone’s Mom Has Been Making For Their Birthday Forever.)

Stuffed Shells, from Homesprout: brilliant! with fresh eggs from backyard chickens and homemade fresh ricotta cheese.  Fancy restaurants wish they had stuff this good on the menu.

(Writing this post meant putting in nine billion links and pictures from different sites, actually reading e-mails and checking my inbox, and a bunch more… so please, if for some reason I’ve forgotten someone or messed up a link, or messed up giving someone credit somewhere, please tell me right away and I’ll fix it.)

Thanks everyone for cooking along.  Don’t forget, the February Cook it Resolution is all about bread making…. I made a couple loaves of sandwich bread but I’ve gotten my hands on a sourdough starter that one of my baker friends gave me, and there are all sorts of cookbooks spread out in the kitchen with different recipes I’m looking at and working on.  (Pinterest is all well and good, but what’s the point of bookmarking cool stuff if you can’t trash your house while you do it?)

If you’re just reading about Cook it! 2012 and want to join in the fun…. send me an e-mail at thejamgirl@gmail.com.

Happy baking!