Peach Cob­bler Bread Pud­ding

Sunday Star - - LIFE -

Serves 10 // Hands-on 20 min­utes // To­tal 2 hours This mar­riage of two clas­sic desserts—cob­bler and bread pud­ding—is de­li­cious enough to unite all who gather at your tail­gate tent, even arch grid­iron ri­vals. The pecan mix­ture crum­bled over the top makes this treat a con­tender for one of our fa­vorite desserts ever.

2 (16-ounce) cans re­frig­er­ated jumbo bis­cuits (such as Pills­bury Grands! Flaky Lay­ers Orig­i­nal Bis­cuits)

5 large eggs, lightly beaten

5 cups half-and-half

11⁄2 ta­ble­spoons vanilla ex­tract

1⁄2 tea­spoon kosher salt

1⁄2 tea­spoon ground gin­ger

1⁄4 tea­spoon ground nut­meg

13⁄4 cups packed light brown sugar

1 cup chopped pecans

1⁄4 cup (about 1 ounce) all-pur­pose flour

1⁄4 cup (2 ounces) un­salted but­ter, melted

21⁄2 pounds fresh peaches, peeled and sliced Whipped cream (op­tional)

1. Cook the bis­cuits ac­cord­ing to the pack­age di­rec­tions. Cool com­pletely, about 15 min­utes; cut each bis­cuit into quar­ters.

2. Pre­heat the oven to 350°F.

3. Whisk to­gether the eggs, half-and-half, vanilla ex­tract, salt, gin­ger, nut­meg, and 1 cup of the brown sugar in a large bowl. Add the bis­cuit quar­ters; toss to coat. Let stand 20 min­utes, stir­ring oc­ca­sion­ally.

4. Stir to­gether the pecans, flour, but­ter, and re­main­ing

3⁄4 cup brown sugar in a small bowl; set aside.

5. Gen­tly stir the peaches into the bis­cuit mix­ture. Place the mix­ture in a but­tered 13- x 9-inch bak­ing dish.

6. Bake the cob­bler at 350°F un­til bub­bly around the edges and firm in the cen­ter, 35 to 40 min­utes. Sprin­kle the pecan mix­ture over the top, and bake un­til the top­ping is browned, about 15 more min­utes. Let stand 25 min­utes be­fore serv­ing. Serve warm, or cool com­pletely. Top with the whipped cream, if de­sired.


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