June 24, 2011

Peaches Part II: Bourbon-Peach Bread Pudding

As promised in my last post, I'm going to post some updates on the tasty bites I made with all the peaches I received thanks to the Georgia Peach Commission and Pearson Farm. One of the first dishes I made this weekend was the Bourbon-Peach Bread Pudding recipe from the Southern My Way cookbook authored by Georgia native Gena Knox. Ms. Knox is also this season's "peach expert" for the Georgia peach industry.

The recipe is a rather traditional bread pudding recipe, albeit one spiked with bourbon. Knox also offers a nod to healthier eating in suggesting the use of skim milk as a substitute for cream in the recipe. I didn't do that; I figured I don't eat bread pudding that often, and when I do, I want the full-on real deal. I used some of my Evan Williams Single Barrel Bourbon for the recipe. It's a damn fine, and affordable, single barrel bourbon in case you were wondering.
The bread pudding is pretty damn tasty, though I think I would have added even more peaches than the recipe suggested. The bourbon provides a nice background bite that plays off the overt sweetness of the dish. The recipe also calls for a decadent white chocolate sauce to drizzle over the pudding. The sauce really cranks up the decadence factor here and rounds out this dessert nicely.

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