Lemon-Spice Bread Pudding with Sauteed Peaches
A luxurious bread pudding infused with warm spices like cardamom and star anise, brightened with lemon zest and vanilla bean. Day-old rustic bread is bathed in a rich custard and served with sautéed peaches for an elegant dessert.
Ingredients
- •6 cups bread cubes
- •5 tablespoons butter
- •1 whole vanilla bean
- •2 cups whole milk
- •1 cup whipping cream
- •4 pods cardamom
- •2 whole star anise
- •1½ teaspoons lemon peel
- •3 large eggs
- •1¼ cups sugar
- •1 teaspoon salt
- •1 serving Sautéed Peaches
- •Brown
- •star-shaped seedpods
Cooking Instructions
- 1.
Preheat oven to 350°F. Toss bread and melted butter on large rimmed baking sheet to coat. Place bread in oven and toast until golden, tossing occasionally, about 15 minutes. Cool.
15 min
- 2.
Meanwhile, scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add milk, cream, cardamom, star anise, and lemon peel to pan and bring to simmer. Remove from heat, cover, and let steep 30 minutes. Strain.
35 min
- 3.
Whisk eggs, sugar, and salt in large bowl. Gradually whisk milk mixture into egg mixture. Add bread and toss gently to combine. Cover and let stand at room temperature, stirring occasionally, at least 1 hour and up to 2 hours.
60 min
- 4.
Position rack in middle of oven and preheat to 350F. Butter 11x7x2-inch glass baking dish. Transfer bread mixture to prepared dish. Bake until just set, about 55 minutes. Cool pudding at least 10 minutes. Serve warm or at room temperature with sautéed peaches.
65 min
