& the pie... i got the recipe from the lady at my local fruit stand & it is also to die for! the crust, if you would call it that, is so light & airy! perfect compliment to the peaches & cream!
i am sorry that i don't have picture of the finished dishes! my camera is locked in my buffet & i have lost the key:( so thanks to my sweet friend brookie for the perfect pic! check out her blog as well as the blog she guest blogs at.
{Brit's Raspberry Peach Bread Pudding}
2 loaves french bread, cubed & left out overnight
3 cups heavy cream
1 cup half & half
3 cups sugar
1 whole egg
2 egg yolks
2 teaspoon vanilla
6 large peaches, peeled & cubed
In large bowl combine cream, half & half, sugar, eggs and vanilla. add Cut bread into cream mixture, coating bread well. Let stand 20 minutes stirring every 5 minutes to allow cream to absorb completely. add peaches & mix.
Raspberry sauce
5 cups raspberries, fresh or frozen
In large bowl combine cream, half & half, sugar, eggs and vanilla. add Cut bread into cream mixture, coating bread well. Let stand 20 minutes stirring every 5 minutes to allow cream to absorb completely. add peaches & mix.
Raspberry sauce
5 cups raspberries, fresh or frozen
1 cup sugar
1/2 cup apple juice
in a small sauce pan, combine raspberries, sugar and apple juice, stirring over medium heat, until sugar is dissolved.
Layer a 9x13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread. place on a cookie sheet to avoid oven cleaning:) Bake 40-50 minutes at 375 degrees. Serve warm. Top with vanilla sauce & whipped cream.
in a small sauce pan, combine raspberries, sugar and apple juice, stirring over medium heat, until sugar is dissolved.
Layer a 9x13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread. place on a cookie sheet to avoid oven cleaning:) Bake 40-50 minutes at 375 degrees. Serve warm. Top with vanilla sauce & whipped cream.
vanilla creme anglaise
1 cup cream 1 cup half & half 4 egg yolks 1/2 cup, sugar 1 tsp vanilla bean paste | |||
in a small sauce pan heat cream & half & half until scalded (just before boiling) in a small boil mix egg & yolks & sugar. ladle half of the cream mixture into the egg mix while whisking, to avoid scrambling. add eggs mix to the rest of the cream & bring back to scalding & add vanilla bean paste. remove from heat immediately. {Fruit stand peach pie} 4 egg whites 1/4 tsp. baking powder 1 cup sugar 1 tsp. vanilla 1/2 cup chopped pecans, i toasted mine- i think almonds might be good too! 12 saltine crackers, crushed in a large bowl, with an electric mixer, beat egg whites to stiff peaks. add baking powder, vanilla and sugar. beat again to to stiff peaks. fold in saltines & pecans. pour into a buttered pie plate & spread around the bottom & sides of the dish. bake at 350 degrees for 30-35 minutes. the crust will poof up & then fall. let cool completely before filling. 8-10 large sweet peaches, i used new haven 1-2 tsp. fruit fresh peel & slice peaches. place in a bowl & sprinkle then toss with fruit fresh. fill cooled crust will peaches & top with whipped cream. | |||
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