Peaches and Cream Bread Pudding with Amaretto Sauce

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This recipe was nothing short of amazing! My friend loves bread pudding, and I was looking for a recipe to turn into cupcake size for individual portions for her birthday party. The bread pudding and the sauce are amazing...so good I ate 2. I added a little more bread since I didn't use a pan, and the consistency was very wet (about a pound and a half of portuguese sweet bread. I used 2 cupcake pans, so made 24 plus 2-6 oz ramekins to keep at home. I didn't have fresh peaches since it's December, but the canned peaches worked fine. Maybe the frozen would have been better texture-wise, but the flavor was still outstanding. When I first put the sauce together, I thought it might be a little sweet, but the amaretto really cut thru the sugar beautifully. This is the best bread pudding I have ever had including at restaurants!

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Delicious! I made this after dinner tonight and even my husband, who hates peaches, loved it. I didn't have amaretto so while the peaches were sauteing I added a splash of Jack Daniels. It gave it a great, subtle flavor (maybe that's why my hubby liked it. Since there was only 2 of us, I used ramekins and cut the recipe in half which made 4 ramekins worth.

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I made this dessert for my sister and brother-in-law for their birthdays. It was absolutely delicious! I used peaches I froze last fall. I agree with other raters that you have to be careful about the bread pudding setting-up, and I suggest draining some of the liquid before adding the peaches to the bread mixture. The Amaretto sauce is divine. Thank you so much for such a delicious desert, Emeril. You're the best!

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This recipe for peach bread pudding is outstanding, but the amaretto sauce used as an accompaniment is much too sweet. Considering the fact that the amaretto liqueur being added to the sauce is very sweet itself, I would cut the amount of sugar called for to 1/2 cup.

I'd give the bread pudding 5 stars and the sauce three stars, averaging out to 4 stars.

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This is how awesome this recipe is: I used frozen peaches (the brands we get are not very good, forgot one egg in the sauce, forgot the melted butter on top of the bread pudding, and added the ingredients to the sauce all out of order so that I cooked the egg in it and had to fish out cooked yolks. Everyone said it was incredibly delicious, and my father said it was the best bread pudding he'd had. If a can't-cook-worth-a-darn chef like me can make this edible, it must be a superb recipe.

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This was just outstanding. Not that difficult either.

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Fantastic! I used "french toast" bread and the slight sweetness and thicker, fluffy texture went well. Couldnt find enough ripe peaches at the store so I used half a can of sliced peaches. Couldnt tell the difference too much. Real is better, ofcourse, but if you have too, no problem. YUM!

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This is SO GOOD!! Added about 1 tsp cinnamon along with the nutmeg, and added 1 tsp vanilla to the sauce during the last 3 minutes of cooking. It was so wonderful, fresh and delightful.

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This bread pudding was amazing! Although I did make a few of my own substitutions. I added 1/2 tsp of cinnamon along with the nutmeg. In the sauce, I reduced it to 3/4 stick of butter and used Frangelico instead of amaretto since that's what I had. I served the pudding warm and topped it with Vanilla ice cream and then drizzled the sauce over everything! My family loved and raved every bite! I would definitely make this again!

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I made this recipe for a BBQ I hosted for my husbands family. It was a hit. Everyone loved it and several went back for seconds. It was easy to make and a great do-ahead recipe. I made it as directed and baked it fully as the recipe states. I made it the night before my BBQ and after baking & cooling I placed in the fridge all night. The next day about 1 hour before serving I set it out at room temp. I then reheated it in a 200F oven for about 30 minutes. It was fabulous. I would highly recommend this recipe to all. Emeril recipes never fail me!!!!!