In the United States, the month of May is National BBQ month.  No doubt there will be some fierce rivalries in the barbecue belt from Texas to the east coast.  Each state boasts its own special style of sauce and slow cooking, and each one claims to be the best. 


Many a weekend road warrior will travel for miles to attend one of the hundreds of barbecue contests just to sink their teeth into a tender smoked brisket or fall-off-the-bone rack of ribs.  There are even a few smoke houses that become a destination by themselves, including my favorite barbecue joint in Orlando (link to other post?) that typically has a line out the door and a 45 minute wait. 


Whether you favor sweet, spicy, or tangy, have I got the perfect finish to any finger-lickin' good barbecue…my personal recipe for Bourbon Peach Bread Pudding.


So if you find yourself driving for miles in search of the perfect pulled pork sandwich or grilling in your backyard while planning your summer vacation, try making this dessert at home and finish with some true Southern flavor.


Bourbon Peach Bread Pudding



•    12 eggs
•    1 cup of milk
•    1/4 cup of sugar
•    1 tsp of cinnamon
•    3 ounces of bourbon
•    1 cup of sliced peaches (frozen)
•    8 ounces of cream cheese
•    1 loaf of bread
•    3 tbsp of brown sugar
•    1/2 cup of raisins



1) Tear bread into bite sized pieces and add layer of bread into a greased dish. Pie pans work great!


2) Next, layer 1/2 of the peaches and raisins into pan.


3) Slice cold cream cheese into 1/2 inch to 1 inch cubes and layer on top of the peaches and raisins.


4) Add the remaining peaches, raisins and bread on to the cream cheese.


5) In a large bowl, whisk together the eggs. Then add milk, sugar, cinnamon and bourbon and mix well.


6) Pour egg mixture into pie pan on top of bread, peaches and cream cheese. Be sure that the bread soaks up the egg mixture and is nice and wet.


7) Sprinkle with brown sugar and bake at 350 degrees for 55 minutes.


8) Let cool, then serve!

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