South County resident Wolfgang Lugauer contributed this month’s recipe for bread pudding. He discovered the recipe years ago while reading a ski magazine at a dental office. He called the Cliffhouse Restaurant in Buttermilk Mountain, Colorado in 2010, and the chef clarified the instructions. Lugauer modified the recipe by adding peaches, but he says you could substitute nearly any fruit.
Makes 12 servings. Takes 30 minutes.
Ingredients
3 15-oz cans sliced peaches, drained
5 eggs, beaten
1 cup sugar
¼ pound butter melted
1 loaf (1 lb.) French bread
1/2 teaspoon vanilla extract
4 1/2 cups whole milk (also works well with 1/2%)
Instructions
Cut bread loaf open and let dry out for a day, covered with a cloth. Tear bread into bite-size pieces. Grease a 2x9x13 aluminum pan. Place 1/3 of bread evenly in pan so bottom is covered, spread peaches evenly over bread, and then place rest of bread over peaches. Mix together and beat eggs, melted butter, sugar, vanilla and milk. Pour mixture evenly over the bread. Milk mixture should cover the bread when bread is gently pushed down. (If bread doesn’t submerge then add an additional ½ cup of milk, egg, sugar and butter mixture.) Optional: Refrigerate for 1 hour (overnight works OK). Sprinkle with cinnamon and sugar over top of pudding. Cover pan with foil. Bake at 375 degrees for one hour. Remove foil and bake until golden brown (another 25-35 minutes).
Serve warm.
Note: Aluminum pan works best; when using glass pans, pudding will brown more around edges (crusty). The pudding should be custardy (moist). If you remember the Sveden House restaurants, this recipe is very similar to what they had on the menu.