- 6 tbs of unsalted butter
- 6ozs semi-stale good rustic bread torn into pieces
- A handful of raisins soaked in a bit of cognac, rum or kirsch
- 4 ripe peaches, peeled and sliced
- 7-8 ozs of sugar (depending on how sweet your tooth is)
- 3 eggs
- Half a pint of milk and half a pint of cream mixed.
HOW TO DO IT
Preheat oven to 350 F, 180 C, 160C fan.
In a large frying pan melt the butter and cook the bread until lightly golden and crisp on the surface.
Empty into a buttered gratin dish and mix in raisins and peach slices.
Whisk together eggs, milk and cream and pour evenly all over. Bake for about 40 minutes until custard has set. Allow to rest for ten to 15 minutes before serving.
INGREDIENTS FOR THE SABAYON SAUCE
- 4 fluid ozs white wine – for preference use an aromatic Gewürztraminer from Alsace; you need the aroma from this type of wine to make the sauce succeed.
- 2 heaped tbs white caster sugar
- 4 egg yolks
HOW TO DO IT
If you do not possess a bain marie, make one by placing a trivet in a large saucepan upon which a smaller pan can sit. Pour in enough water to immerse the smaller pan by half.
Remove the smaller pan and bring the water in the larger pan to just under boiling point.
In the small pan, whisk sugar and egg yolks until frothy and slightly paler. Add the wine.
Place on to the trivet into the HOT but NOT boiling water. Whisk and whisk and whisk until the volume is doubled and the sauce is thick. Keep a careful eye on the flame – raising it if it seems to be taking too long, lowering if it threatens to boil and scramble the eggs.
Remove from heat and continue to whisk until the sauce has lost the residual heat from the saucepan. Pour over the bread pudding and serve or pass to guests to pour their own.