Bourbon Caramel Peach Sauce
125 g Tree Top Peach Puree, yellow cling SS
300 g granulated sugar
57 g water
1 g sea salt
14 g lemon juice
4 g orange zest
57 g bourbon
14 g butter
118 g heavy cream
Pecan Bread Pudding
14 g butter
375 g French bread, day old, cubed
300 g eggs, large
385 g brown sugar
25 g vanilla
7.80 g cinnamon, ground
1 g nutmeg, ground
1.50 g salt
475 g heavy cream
957 g whole milk
55 g pecans, chopped, toasted
Vanilla Whipped Cream
178 g heavy cream
16 g powdered sugar
4 g vanilla
Pecan Bread Pudding:
Preheat oven to 350 F. Grease a 9-inch by 13-inch baking dish with the butter. Set aside.
Put the bread cubes in a large bowl. Set aside.
Whisk together the eggs, sugar, vanilla, cinnamon, nutmeg and salt. Add the milk and cream.
Pour milk mixture over the bread. Add the pecans. Stir gently to mix. Refrigerate covered for at least one hour (or overnight).
Pour the bread mixture into the greased baking dish. Cover with foil
and bake until pudding is set, about 1 hour and 20 minutes. Allow to
cool slightly, then cut into portions and serve warm.
Bourbon Caramel Peach Sauce:
Combine sugar, water, salt and lemon juice in a medium saucepan. Cover and cook over low heat until the sugar dissolves.
Increase the heat and occasionally brush down the sides of the pan with
a wet pastry brush. Simmer until the caramel turns golden amber, 5-7
Remove from heat and stir in the bourbon, orange zest, peach puree,
butter and cream. Return to low heat and simmer until caramel is smooth,
about 2 minutes.
Cool slightly, then serve with Pecan Bread Pudding.
Vanilla Whipped Cream:
In a large bowl, whisk all ingredients together until soft peaks form. Do not overbeat.
170 g Pecan Bread Pudding (recipe 1)
57 g Bourbon Caramel Peach Sauce (recipe 2)
20 g Vanilla Whipped Cream (recipe 3)
Drizzle caramel sauce on bread pudding. Garnish with whipped cream and mint leaf.