Peachy Bourbon Bread Pudding
~Serves a crowd~
4 large eggs
1 cup whole milk
1 cup heavy cream
1/2 cup brown sugar
2 – 3 tsp PUNKN®
1 tsp salt
8 cups cubed bread, dried out
4 Tbsp butter, chopped, plus extra for greasing pan
3 fresh (or frozen) peaches, cubed
2 Tbsp butter
1/4 cup water
1 cup cane sugar
1 cup heavy cream
1/4 cup bourbon
Whisk eggs, milk, cream, brown sugar, PUNKN®, and salt in a large bowl until well combined. Add bread and toss. Cover and refrigerate overnight.
Preheat oven to 350 deg. Gently fold peaches and butter into soaked bread. Turn into buttered baking dish, cover loosely, and bake about 45 minutes. Uncover and bake another 20-30 minutes.
Melt butter In a medium size sauce pan over medium high heat, and then stir in water and sugar. Cook without stirring about 5 minutes, until syrup is lightly browned. Slowly stir in heavy cream, remove from heat, and whisk in bourbon. Serve warm.