Peach and Bread Pudding with Sabayon Sauce

Name: Peach and Bread Pudding with Sabayon Sauce
Cuisine: France
Ingredients: handful of raisins, macerated for several hours in a bit of kirsch or other eau-de-vie; handful of raisins, macerated for several hours in a bit of kirsch or other eau-de-vie; 6 tbsp unsalted butter; about 5 oz (5 medium slices) semi-dry country bread, torn into pieces; Sabayon sauce, made with Gewürztraminer; Sabayon sauce, made with Gewürztraminer; 1 pint milk and cream mixed, half of each; 1 pint milk and cream mixed, half of each; ¼ cup sugar, or more to taste; 3 eggs; handful of raisins, macerated for several hours in a bit of kirsch or other eau-de-vie; 3–4 ripe peaches, peeled and sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ten Vineyard Lunches

By Richard Olney

Published 1988

About

Ingredients

6 tbsp unsalted butter
about 5 oz (5 medium slices) semi-dry country bread

Europe
France
Alsace
Dessert
Vegetarian

Method

Preheat the oven to 350°-375°.

Melt half the butter in a large frying pan and cook the bread pieces over low heat, adding more butter as necessary and tossing or stirring and turning until they are lightly golden and the surfaces are crisp. Empty into a buttered gratin dish. Sc