Peach Bread Pudding W/southern Comfort

-SOUTHERN COMFORT CREAM-
1 c Whipping cream
1 c Half and half
1/2 Vanilla bean; split and
-scraped
5 Egg yolks
1/2 c Sugar
2 tb Southern Comfort
Whipped cream; white
-chocolate shavings; cocoa
-powder

To prepare bread pudding, toss bread cubes with melted butter and 2
tahlespoons cinnamon-sugar mix. Place on baking sheet and toast at 350
degrees until light golden brown, about 10 minutes. Meanwhile, chop 2
peaches and combine with schnapps. Add to cream. Cover and refrigerate.
Reduce oven temperature to 325 degrees.

Bring milk, sugar and cinnamon to boil in small saucepan. Place eggs in
stainless steel bowl and slowly drizzle milk mixture over eggs while
whisking rapidly. Strain into cream mixture. Chop remairiing 6 peaches and
add to cream mixture. Stir together bread cubes and peach mixture until
liquid is absorbed.

Butter 4 individual souffle dishes. Coat with remaining cinnamon-sugar
mixture. Divide bread pudding mixture equally among dishes. Bake at 325
degrees 25 minutes or until firm to the touch.

To prepare cream, bring cream, half and half and vanilla bean and seeds to
boil in stainless steel saucepan. Whisk egg yolks and sugar in stainless
steel bowl 2 minutes. Slowly add hot cream mixture, whisking, 1 minute.
Return mixture to saucepan. Cook over low heat, stirring constantly, until
cream coats back of spoon, about 5 minutes. Do not allow to boil or it will
curdle.

Strain mixture through fine sieve and cool completely. Add Southern
Comfort. (Sauce may be prepared up to 1 day in advance and refrigerated
until serving time.)

To serve, transfer pudding to serving plate. Spoon Southern Comfort cream
around pudding and top with whipped cream, white chocolate shavings and
sprinkle of cocoa powder. Makes 8-10 servings.

WASHINGTON TIMES FOOD SECTION

JANUARY 17, 1996