CT Recipe: White Choc. Ga. Peach Bread Pudding

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Patsy Bentivegna, a member of the Champions Tour staff and a veteran in the professional kitchen as a successful chef, has created a recipe associated with the Savannah, Ga.-area, site of this week's Liberty Mutual Legends of Golf. Chef Patsy (user name for twitter: chefpatsy) has participated in several PGA TOUR PR media events, providing her original recipes and performing cooking demonstrations with the players and their wives.

For those of you who cannot attend the tournament in person, here is a chance to celebrate the local flavors while watching your favorite player. Tune in to the Liberty Mutual Legends of Golf, Friday 12:30-2:30 p.m. ET on the GOLF CHANNEL, Saturday/Sunday 1:00- 3:00 p.m. ET on CBS.

Celebrate this week's Champions Tour event, the Liberty Mutual Legends of Golf, with a Southern style dessert "White Chocolate 'Georgia Peach' Bread Pudding with Bourbon Custard Sauce". What could be better then the comfort of bread pudding baked with Georgia's peaches and pecans? It's a show-stopping addition to any entertaining menu as you enjoy the festivities of tournament week and the competition.

MORE:T. Watson discusses food | 2009 recipe archive | Champions Tour pros' favorite recipes

White Chocolate "Georgia Peach" Bread Pudding
A crowd-pleasing old fashioned Southern Comfort dessert

Decadent flavors of white chocolate, fresh peaches, toasted pecans and nutmeg with Bourbon Custard Sauce

Serves: 10-12

Bread Pudding Ingredients:
4 eggs, large
4 C. half and half cream
1 C. sugar
1 Tbsp. vanilla
2 C. fresh peaches, peeled and sliced
1 C. whole pecans, toasted
1 loaf brioche or egg bread, 2' dice (approx. 6 cups)
1/2 tsp. nutmeg, ground
Butter to grease baking dish
1 C. white chocolate, chopped or chips

Bourbon Custard Sauce:
2/3 C. whole milk
4 egg yolks
1/4 C. sugar
2 tsp. vanilla
3 Tbsp. bourbon

Bread Pudding Mixing/Assembly Instruction:

1 Pre-heat oven to 325* oven. Butter baking 9x 13 baking oven proof dish. Evenly distribute the bread cubes, peach slices, white chocolate and pecans into the baking dish.

2 In a large mixing bowl, whisk the eggs and sugar together until smooth. Then whisk in the cream, vanilla, and nutmeg until completely blended, carefully pour over the bread mixture. Let sit at room temperature for 15-20 minutes to allow the bread to absorb the liquid egg mixture.

3. Place the baking dish inside a larger pan to create a baine marie. Pour hot water into larger pan to reach approximately 2 inches up the side of the baking dish. Bake for approximately 60 minutes until custard is set and brioche is golden. Remove bread pudding from water bath and let cool. May be served warm or at room temperature.

Mixing/Cooking Instruction for Bourbon Custard Sauce:

1. Heat cream and milk in a small sauce pan on medium heat until mixture is just about to boil (Scald -- little bubbles will form at the edge of the pan.) Do not boil. Remove from heat.

2. In a small mixing bowl whisk together the sugar and the yolks until completely blended.

3. Wisk in a small amount of heated liquid to temper the egg mixture, then add remaining liquid and continue to whisk until smooth.

4. Return mixture to the small sauce pan and heat over medium heat until mixture thickens, approx. 6 min.

DO NOT BOIL. Pour hot mixture through a fine sieve strainer into a bowl and cool.

5. Wisk in the vanilla and bourbon, ladle over bread pudding or cover and refrigerate. Will keep for several days.