Thanksgiving is fast approaching, and if you're having a hard time figuring out what to bring to Friendsgiving or to cook for your family's upcoming feast, fret not. We've asked fashion and beauty insiders to share their favorite recipes in celebration of the upcoming holiday. Here, Milly designer Michelle Smith shares her recipe for bread pudding with peaches and caramel sauce.
"Since my daughter Sophia is dancing in the New York City Ballet's production of The Nutcracker this year, our family is staying in the city for a cozy Thanksgiving at home. One of my favorite recipes is bread pudding with peaches and caramel sauce," Milly designer Michelle Smith shares with The Hollywood Reporter. "My great-great-grandmother loved bread pudding, and the recipe we use has been cherished by six generations of my family."
2 cups fresh peaches, peeled, pitted and chopped
4 cups French bread (crust included), torn into small pieces
1 14-ounce can sweetened condensed milk
3 large eggs, lightly beaten
1 1/4 cups hot water
4 tablespoons (1/2 stick) unsalted butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1. Place a rack in the middle of the oven and preheat to 325 F. Lightly grease a 9 x 13-inch baking dish with butter or nonstick cooking spray.
2. Use a large rubber spatula to lightly mash the peaches in a large mixing bowl. In a small bowl, stir together the milk and eggs, then mix into the peaches. Stir in the hot water, butter, cinnamon and vanilla. Add the bread to the peach mixture and combine until the bread is completely moistened. Turn into the baking dish and bake until a knife inserted into the center comes out clean, about 70 minutes.
3. About 10 minutes before the pudding is done, make the caramel sauce. Serve the bread pudding warm, with warm caramel sauce drizzled on top. Leftover bread pudding can be stored in the fridge and reheated, but it must be served with fresh caramel sauce.
1/2 cup (packed) light brown sugar
8 tablespoons (1 stick) unsalted butter
2 tablespoons light corn syrup
1 tablespoon dark rum
1. Combine the sugar, butter, corn syrup and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes, or until just slightly thickened. Cool slightly.