Hi all! It’s been a while, I know. I can’t tell you the number of times I’ve sat down to put this post up, but something else comes up. And I do apologize for not visiting as many blogs as usual these past few weeks as well. I will pop in as I can, I promise. We are just down right consumed by life (in good ways) right now, and the few moments that we’re not, I’m relishing in the kids.
We’re still doing most of our planning and cooking on the weekends, and we have some plans to get back to more regular posting soon. In fact tomorrow, I’m going to be learning how to cook authentic Indian food. You can bet we’ll be bringing some of that goodness to the blog!
So before we return to our international cooking adventures, we wanted to share a treat we made while in Michigan this past summer. I realize that peaches are well past their prime in the Northern hemisphere, but it’s one worth saving until next summer (or whipping up if you have any peaches stocked in the freezer). It’s also a great use for the kefir bread we shared in our last post. Really though it’s just further proof that we’ve been darn busy and I haven’t photographed any new meals lately!
Miss A and I made this recipe one morning at the farmhouse. It was a delightful morning – just the two of us chatting and cooking away. We started with our fresh peaches (as we had an entire basket of them).
Miss A then cracked some eggs for me.
Then we whisked them with butter, vanilla, cinnamon, almond milk and sugar.
Next we sliced and cut a loaf of our kefir bread into cubes,
and Miss A added our fresh peaches.
Finally, we poured the egg batter over the bread and peaches. We refrigerated the mixture for 30 minutes before pouring it into the baking dish.
The pudding baked for an hour at 325F. We then let it cool slightly while we prepared a basic vanilla pudding sauce.
We served the peach bread pudding warm with a drizzle of the sauce. As this was our last hoorah for the summer, we ate this for breakfast. While not exactly a breakfast of champions, it was vacation and well, we were living it up a bit.
Needless to say, this dessert was a big hit. Even Miss A who wasn’t so crazy about the kefir bread loved it. It was a 4 spoon dish for her – me too.
Mike and Mr. N ranked it a smidge lower at 3 spoons, still there wasn’t a bit left in anyone’s bowl.
It was sweet, it was comforting and oh yes, it was filling (to say the least!).
Print this recipe: Peach Bread Pudding
Fortunately, this is just a sometimes food for us though. I don’t think our health would hold up too well if we ate like this regularly, but it was a delicious way to end the summer.
Now, I’m off to tuck the kiddos into bed. I hear them belly laughing upstairs as Mike is telling them one of his bedtime stories. (He is incredible at making up stories that get the kids rolling on the floor! I love that about him. And if I haven’t said this before, Mr. N’s laugh – his authentic laugh – is my favorite sound in the world. Hands down.) Then I’m popping a few loaves of kefir bread into the oven before joining Mike for a late dinner. It’s one of our rare quiet nights and I’m going to soak up every minute of it.
We’ll be back next time with some new Indian recipes…perhaps in a week – or maybe two. 😉