Creamy, brandy-soaked and oh so sweet, enjoy this boozy Christmas favourite! Easy to make and a guaranteed crowd pleaser, watch the video to find out how.
For the Bread Pudding: Preheat the oven to 180°c. Butter a 10 by 14 inch baking dish with 1 tablespoon of the softened butter.
In a large bowl, combine the bread cubes, heavy cream and milk and let sit for 15 minutes, stirring occasionally.
While the bread is soaking, heat the remaining 3 tablespoons of softened butter in a large pan and, when butter begins to bubble, add the peaches with 1/4 cup of the sugar.
Cook, stirring occasionally, until peaches are just turning golden brown around the edges and softened, 4 to 6 minutes. Set aside.
In a medium bowl, combine the eggs, the remaining 3/4 cup of sugar, vanilla, and nutmeg and whisk well to combine.
Stir the egg mixture into the bread mixture and fold to combine.
Add the warm peaches and cut strawberries and fold gently but thoroughly to combine.
Pour into the prepared dish.
Drizzle with the melted butter.
Bake for about 45 minutes to an 1 hour.
It is ready when it is golden brown, puffed, and slightly firm when pressed in the centre.
Cool on a wire rack for approximately 20 minutes or until just warm.
For the brandy sauce: In a small, heavy saucepan over medium low heat, add the butter and cook until it melts.
In another small bowl combine the cream, sugar, and egg yolks and whisk to combine.
Add the cream mixture to the melted butter and stir well.
Cook, stirring constantly, for about 10 minutes or until the sauce thickens and coats the back of a spoon.
Remove from the heat immediately and add the brandy.
Serve hot or warm over warm bread pudding with ice-cream.