Peach Bread Pudding with Coffee Glaze, with all the delightfully spicy foods we are having for Memorial Day, Patti wanted a light and sweet dessert to finish off our dinner. We had some beautiful frozen peaches leftover from our last year’s bounty from the Murrieta Farmer’s Market to add a fresh sweetness. Patti poured on a glaze with coffee liqueur, but you can substitute coffee extract. Using our Outdoor Oven let us cook everything at the same time and we know the temperature will stay constant and the smoke box adds another layer of flavor.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Outdoor Oven but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Peach Bread Pudding with Coffee Glaze Outdoor Cooking Recipe
Prep Time: 10 minutes Cook Time: 1 hour @ 350* (177c) Grill: Outdoor Oven Pellets: Green Mountain’s Fruitwood Blend BBQ Pellet
Ingredients: Peach Bread Pudding with Coffee Glaze
- 8 cups day old Italian bread cubes
- 2 ½ cups half & half
- 8 eggs, beaten
- 2 cups dark brown sugar
- 1 Tablespoon brandy extract
- 1 Tablespoon pure vanilla extract
- 1 ½ lbs. fresh sliced peaches, or frozen thawed peaches
- 2 cups walnuts, chopped
- 2 Tablespoons cinnamon
Coffee Glaze
- ½ cup butter, melted
- ½ cup brown sugar
- 2 Tablespoons coffee liqueur or coffee extract
Peach Bread Pudding with Coffee Glaze Outdoor Cooking Recipe
Directions: Peach Bread Pudding with Coffee Glaze
In large bowl mix together eggs, brown sugar, cinnamon, extracts, milk and peaches.Gently blend in bread & nuts. Let set for 30 minutes. In small saucepot mix glaze ingredients over low heat until sugar melts. Spoon bread mixture into greased 9×13 foil baking pan. Pour glaze over top. Bake @ 350* (177c) for 1 hour.
Peach Bread Pudding with Coffee Glaze Outdoor Cooking Recipe
Cooking Directions: Outdoor Oven
Cooking on the Outdoor Oven is a snap. If you are going to use the smoke box fill it up first with either wood chips or pellets. I like Green Mountain’s pellets because there are so many different kinds and low ash. (Easy clean up.)
Turn on the propane tank. Open the oven door so you can see and hear when the burner lights. Turn the control knob to the high position and hold it in. At this time press the igniter button. You’ll be able to hear and see the burner light.
Close the door and preheat the oven to your desired temp. You may have to adjust it up or down until you reach your temperature. But, once you hit it the oven will hold it. Bake @ 350* (177c) for 1 hour.
Note: The bottom stone and it gets “HOT” so you need to stay right with it or you will burn what your are cooking. I only use heavy cast iron or baking dishes here. For most things I have found that it is better to use the middle shelf. You can use a stone here or not depending on your cook.
Peach Bread Pudding with Coffee Glaze Outdoor Cooking Recipe
