Looking for incredible, but easy bread pudding and peach bread pudding recipes. Anyone have one?

I am looking for really easy peach bread pudding recipes and plain bread pudding recipes. If you have one, I'd love to try it. It's the first time I'll be making it, so any tips are much appreciated.Looking for incredible, but easy bread pudding and peach bread pudding recipes. Anyone have one?
How about making peach sandwiches, layer them up in a dish, pour custard and flaked almonds over the top, and bake?Looking for incredible, but easy bread pudding and peach bread pudding recipes. Anyone have one?
Pauls Deans BEST BREAD PUDDING


2 cups granulated sugar


5 large beaten eggs


2 cups milk


2 teaspoons pure vanilla extract


3 cups cubed Italian bread, allow to stale overnight in a bowl


1 cup packed light brown sugar


1/4 cup (1/2 stick) butter, softened


1 cup chopped pecans


For the sauce:


1 cup granulated sugar


1/2 cup (1 stick) butter, melted


1 egg, beaten


2 teaspoons pure vanilla extract


1/4 cup brandy








Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.


Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.





In another bowl, mix and crumble together brown sugar, butter, and pecans.





Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.





For the sauce:


Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold
Very common recipe in the south...





Cover bottom of glass pan with white bread pieces. Slice fresh peaches into 3/4 inch pieces and cover bread pieces. Pour a box of betty crocker or other brand name white cake mix over the surface of the peaches. Just the powder, dont mix to batter. Poiut 1 can of condensed milk over the entire pan.





Bake at 300 for 60 minutes.





The moisture from the fruit makes the white cake batter turn into a delicious crust. It's kinda like a bread pudding hybrid with a peach cobbler. It's wonderful. Everyone will beg you for the recipe!
Easy bread pud.....





lightly butter old bread slices, cut in triangles layer in a baking dish with currents in between slices. pour half cream with sugar and cinnamon. lightly dust top with sugar.





Bake...till top is golden.





Fantastic.....of course you can replace half cream with full.....
Peaches and Cream Bread Pudding with Amaretto Sauce Recipe courtesy Emeril Lagasse


Show: The Essence of Emeril


Episode: Comfort Food





For the pudding:


4 tablespoons unsalted butter, softened, plus 4 tablespoons melted


6 cups 1-inch cubes of day-old bread


2 cups heavy cream


2 cups milk


2 pounds peaches, peeled and seeded, cut into 1-inch chunks


1 cup sugar


5 large eggs


1 teaspoon pure vanilla extract


1/4 teaspoon freshly grated nutmeg


For the sauce:


1 stick butter


1 cup heavy cream


1 cup sugar


2 egg yolks


1/3 cup amaretto








For the Bread Pudding: Preheat the oven to 350 degrees F. Butter a 10 by 14-inch baking dish with 1 tablespoon of the softened butter.





In a large bowl, combine the bread cubes, heavy cream and milk and let sit for 15 minutes, stirring occasionally.


While the bread is soaking, heat the remaining 3 tablespoons of softened butter in a large skillet and, when butter begins to bubble, add the peaches and 1/4 cup of the sugar. Cook, stirring occasionally, until peaches are golden brown around the edges and softened, 4 to 6 minutes. Set aside.





In a medium bowl, combine the eggs, the remaining 3/4 cup of sugar, vanilla, and nutmeg and whisk well to combine. Stir the egg mixture into the bread mixture and fold to combine. Add the warm peaches and fold gently but thoroughly to combine. Pour into the prepared dish. Drizzle with the melted butter and bake until golden brown, puffed, and slightly firm when pressed in the center, 45 minutes to 1 hour. Cool on a wire rack until just warm, about 20 minutes.








For the Amaretto Sauce: In a small, heavy enameled or other non-reactive saucepan over medium low heat, add the butter and cook until melted. In a small bowl combine the cream, sugar, and egg yolks and whisk to combine. Add the cream mixture to the melted butter and stir well. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 10 minutes. Remove from the heat immediately and add the amaretto. Transfer sauce to a small heatproof bowl and serve hot or warm over warm bread pudding.





The Best Bread Pudding Recipe courtesy Paula Deen, 2007


Show: Paula's Home Cooking


Episode: Great Bake-off





2 cups granulated sugar


5 large beaten eggs


2 cups milk


2 teaspoons pure vanilla extract


3 cups cubed Italian bread, allow to stale overnight in a bowl


1 cup packed light brown sugar


1/4 cup (1/2 stick) butter, softened


1 cup chopped pecans


For the sauce:


1 cup granulated sugar


1/2 cup (1 stick) butter, melted


1 egg, beaten


2 teaspoons pure vanilla extract


1/4 cup brandy








Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.


Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.





In another bowl, mix and crumble together brown sugar, butter, and pecans.





Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.





For the sauce:


Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.