I added one unusual ingredient to the vanilla sauce that completely changed the recipe - for the better: Creamer. Yes, coffee creamer. I don't drink coffee, but I always have creamer on hand for oatmeal and for my hot cocoa in the winter. International Delight has a new flavor our called: "vanilla caramel cream" that is perfect for that warm, rich caramel flavor that we all crave. Next time you make a dessert that calls for heavy cream or milk, substitute in a little creamer and you'll be shocked at the delicious results! (Recipe and picture adapted from Tasty Kitchen.)
- 3 whole eggs
- 3 Tbsp. butter
- 2 Tbsp. vanilla
- 2 1/2 cups half-and-half or milk
- 2 cups sugar
- 1 tsp. cinnamon
- 2 cups fresh peaches, pitted and diced
- 1 pound old stale bread, cut into 1" cubes
- 1/2 cup chopped pecans (optional)
Vanilla Cream Sauce:
- 1/2 cup butter
- 1 cup sugar
- 1 tsp. vanilla
- 1 whole egg
- 3 Tbsp. creamer (to taste)
Preheat oven to 325 degrees. In a large bowl, beat 3 eggs, add 3 Tbsp. melted butter, 2 Tbsp. vanilla, and 2 1/2 cups half-and-half or milk. Add 2 cups sugar slowly, stirring until it's dissolved. Add cinnamon, peaches and bread cubes, mixing well. Allow the bread to soak for 30 minutes.
Spray a 9x13 cooking pan with cooking spray and pour in the bread mixture. Sprinkle with pecans if desired. Bake uncovered 50 to 60 minutes or until toothpick inserted into the center comes out clean.
For the vanilla sauce: In a small saucepan, cream 1/2 cup butter with 1 cup sugar. Add 1 tsp. vanilla and 1 egg. Add in the creamer. Stir over low heat for 5 minutes Serve warm over individual servings of pudding.