Chef Franklin Biggs
Pepper Place Farmer's Market
Ginger and Brandy Peach Bread Pudding with White Chocolate and Mixed Berries
Serves 8 to 12
2 TB butter
6 ea large peaches
½ cup granulated sugar
2 TB powdered ginger
¼ cup brandy
6 ea eggs, beaten lightly
1 pt greek yogurt
½ cup dark brown sugar
1 cup white chocolate chips
4 cups diced croissants, or other soft white bread
1 ½ cup ginger snaps, crushed
3 cups mixed berries, like sliced strawberries, blackberries, blueberries
¼ cup granulated sugar
Butter a 3 qt pyrex glass dish
Peel peaches, dice about ¾ inch.
Toss peaches with sugar and powdered ginger and brandy.
Allow to macerate for at least 2 hours. Set aside.
Mix eggs with greek yogurt until smooth.
Mix croissants, brown sugar, white chocolate chips with egg mixture.
Allow to sit and soak in for at least 2 hours
Pour into buttered dish.
Pour peach mixture over the top.
Bake at 350 for 45 minutes, or until a knife comes out clean.
Top with crumbs.
Mix berries together with a little sugar
Serve portions topped with mixed berries, garnish with greek yogurt, or vanilla ice cream if desired.
GDA Cooking - June 20, 2013