Seemingly in the blink of an eye, Fall is upon us, it’s time to think about new recipes for the holidays. This week we tried bread pudding with peaches and a peach schnapps caramel sauce.  OMG – yes!

Let’s get baking…

Bread Pudding

6 Eggs, beaten
2 cups unsweetened, vanilla Almond Milk
1 cup packed Brown Sugar
1/4 cup Maple Syrup
1 cup White Sugar
1 tablespoon Cinnamon
1 14.5 oz can unsweetened, sliced Peaches
2 pounds Bread, cut into cubes, slightly stale works best or dry in the oven for a little while (15 mins at 150 degrees F.)

Caramel Sauce

1 cup White Sugar
1 tablespoon Corn Syrup
1/4 cup Water
1/2 cup Almond Milk non-dairy Creamer
2 tablespoons Butter, unsalted
1 teaspoon Vanilla Extract
1/4 cup Peach Schnapps

To make the Bread pudding:

Preheat your oven to 350 degrees F.

Grease a 9 x 13 baking dish.

Combine the 6 beaten eggs, 2 cups of vanilla almond milk, 1 cup brown sugar, 1 cup white sugar, 1/4 maple syrup and the cinnamon in a large bowl. Stir until the sugar dissolves and everything is well mixed. Add your bread. I used two round loaves of white Italian bread. Any bread with some body will work fine. Don’t try to use white sandwich bread, it doesn’t have enough body to it.

Let the mixture stand for 10 to 15 minutes so the bread absorbs most of the custard. Pour the mixture into your greased 9 x 13 inch baking dish. It should fill it nicely.

Place on the center rack in your oven and back 35 to 45 minutes, or until the custard is set. Remove from the oven and let cool. (Note, it is best served warm with the caramel sauce, below, whipped cream or even a scoop of ice cream.)

To make the Caramel Sauce:

Combine the sugar, corn syrup and water in a medium sauce pan. Stir over medium heat until the sugar dissolves and the mixture begins to boil. Once it starts to boil, stop stirring and cover for a few minutes. (The condensation will dissolve any sugar stuck to the side of the pan.) Remove the lid and let boil until the mixture reaches a medium to dark amber color. Do not stir while it is boiling.

Remove from the heat and add the almond milk creamer slowly while stirring with a wooden spoon. This will bubble up a great deal, so be careful. Stir until smooth, scraping the bottom of the pot so nothing settles out. Add the butter and stir until dissolved. Add the vanilla and the peach schnapps. Return to the heat, bring to a bubble over medium heat, turn down to low and let simmer for a few minutes to boil off most of the alcohol. Remove from the heat and let cool. Stir periodically. Once cool, you can store this in the refrigerator. It is a thick liquid at room temperature.

Serve over the bread pudding above or over ice cream.  Yummy!