Nathalie Dupree

January 1, 1970

Serves 10 to 12

This is the best way to use up old or practice biscuits.

The peach sauce calls for frozen peaches because fresh peaches turn brown easily, but you can substitute fresh peaches by slicing and then poaching them before adding the other ingredients. The bourbon sauce is equally wonderful over cream puffs.

1 pound biscuits
2 cups milk
2 cups heavy cream
3 tablespoons butter, melted
3 eggs, lightly beaten
2 cups sugar
2 tablespoons vanilla extract
1 teaspoon ground cinnamon
1 cup raisins or currants, soaked in ½ cup water or bourbon, and well drained
Peach Sauce
1 pound frozen peaches
1/3 cup Confectioners' sugar
2 tablespoons orange juice
Mary Hataway's Bourbon Sauce
2 quarts heavy cream
1 cup sugar
2 tablespoons vanilla extract
¼ cup bourbon whiskey

Preheat the oven to 375F.
Tear the biscuits into 1-inch pieces and place them in a very large bowl. Pour in the milk and cream and let the biscuits soak until saturated, about 30 minutes; then stir. Brush the melted butter over the bottom and sides of a 13 x 9-inch baking dish. Stir the eggs and sugar into the biscuit mixture. Stir in the vanil¬la, cinnamon, and drained raisins. Pour the mixture into the prepared baking dish and bake until the pudding is set, about 1 hour.
To make the peach sauce, puree the peaches in a food proces¬sor or blender. Add the confectioners' sugar and orange juice and blend. Chill.
To make the bourbon sauce, heat the cream, sugar, vanilla, and whiskey in a heavy saucepan; cook until reduced by half. Strain and refrigerate. Serve the pudding warm or at room temperature, topped with either sauce.
Note: The baked pudding freezes well.