Peach Bread Pudding – We Love God!

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Bakery, Desserts	8	Servings

INGREDIENTS

4	T	Unsalted butter
		at room temperature
8		To 10 slices homestyle
		white bread egg bread
		or brioche 1/2 inch to
		3/4 inch thick
		crusts removed
4		Ripe peaches, peeled halved
		pitted sliced and
		drained
		on paper towels
3		Eggs, at room temperature
3		Egg yolks, at room
		temperature
3/4	c	Superfine sugar, blend with
		1/2 ts ground cinnamon
		and
		1/4 ts fresh grated
		nutmeg
2	c	Milk, room temperature
1	c	Heavy cream, room temp
		Pinch salt
2	t	Vanilla extract
		Confectioners' sugar
		optional

INSTRUCTIONS

Lightly butter a 2-quart or slightly larger ovenproof baking dish. Set
aside. Preheat oven to 350 degrees. Lightly butter the slices of  bread
on one side, using the 4 tablespoons butter. Cut each slice of  bread
in half on the diagonal, forming two triangles; arrange the  pieces,
buttered side down, on the bottom of the baking dish. Scatter  the
peach slices over and between the slices of bread. Beat the eggs,  egg
yolks and sugar-spice blend in a large mixing bowl for 3 to 4  minutes,
or until well blended. Whisk in the milk and heavy cream.  Blend in the
salt and vanilla. Pour the mixture over the bread. Let  stand for 30
minutes. Place the dish of pudding in another baking  dish, large
enough to accommodate it. Pour enough warm water in the  pan to rise a
little less than halfway up the sides of the dish  holding the pudding.
Bake the entire assembly on a rack in the lower  third of the preheated
oven for 40 to 50 minutes, or until just set.  (A knife inserted 2
inches from the edge will emerge without any  moist particles clinging
to it.) Carefully remove the pudding dish  from the water bath and
place it on a cooling rack. Cut the pudding  into squares and serve
warm or at room temperature, sprinkled with a  little confectioners'
sugar if you like. Serves 8.  Posted to MM-Recipes Digest V4 #132 by
novmom@juno.com (Angela  Gilliland) on May 12, 1997

A Message from our Provider:

“Some people look down on others because they don’t look UP to God.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 201 Calories From Fat: 101 Total Fat: 11.4g Cholesterol: 161.7mg Sodium: 307.9mg Potassium: 439.9mg Carbohydrates: 17.6g Fiber: 3g Sugar: 13.5g Protein: 8.5g

Many of the pulpiteers of the past fifty years acted as though the first and last object of their calling was the salvation of souls, everything being made to bend to that aim. In consequence, the feeding of the sheep, the maintaining of a Scriptural discipline in the church, and the inculcation of practical piety, was crowded out; and only too often all sorts of worldly devices and fleshly methods were employed under the plea that the end justified the means; and thus the churches were filled with unregenerate members. In reality, such men defeated their own aim. The hard heart must be ploughed and harrowed before it can be receptive to the gospel seed. Doctrinal instruction must be given on the character of God, the requirements of his Law, the nature and heinousness of sin, if a foundation is to be laid for true evangelism. It is useless to preach Christ unto souls until they see and feel their desperate need of him.

A.W. Pink