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Ginger and Brandy Peach Bread Pudding with White Chocolate and Mixed Berries

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

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