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1
Bake Buttermilk biscuits according to the directions on the label of the can- until golden brown.
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2
You can do this the day before to let them get stale (the traditional way of making bread pudding) or you can use them once they have cooled.
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3
Cut or tear the biscuits into bite sized pieces.
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4
Place the Pieces in a 13X9 inch baking dish covered in Reynolds Aluminum Foil.
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5
Heat oven to 350 degrees.
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6
In a pot combine milk, whipping cream, cinnamon, sugar, butter, honey, and the 3 inch sprig of fresh rosemary, gently heating until well combined, but not allowing to scald (about 5 minutes).
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7
Remove from heat and allow cooling for a few minutes, adding in peaches and pears.
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8
In a separate bowl, combine eggs, vanilla extract, rum, and lemon zest.
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9
Beat until creamy yellow.
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10
Temper the eggs by adding a little of the warm milk mixture and continually beating the eggs.
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11
Remove rosemary sprig and discard.
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12
Now, add the egg mixture to the milk mixture until well combined.
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13
Pour liquid over biscuit pieces and allow to soak while you make the crumb topping.
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14
mix the biscuit pieces around liquid mixture to allow all pieces to be covered.
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15
Crumb topping: In a chilled bowl, mix together 2/3 cup white flour, 1 cup white sugar, 1 teaspoon cinnamon and 1/2 cup cubed butter.
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16
Mix with a pastry blender or fork until the consistency looks like wet sand.
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17
Cover the bread pudding with Reynold's Aluminum Foil and place it in the oven for 40 minutes, or until the middle has set.
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18
You can test this by seeing if the middle jiggles when it is moved.
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19
Remove from the oven and set oven to 400 degrees.
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20
Sprinkle crumb topping on top of bread pudding and replace it in the oven, uncovered, for an additional 10 minutes or until topping is golden brown.
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21
Remove from the oven and enjoy!
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22
Optional Cream Cheese Frosting: Mix together 1 1/3 cup of confectioners sugar with 1/2 cup heavy cream, 1 stick of butter (softened), 4 oz of cream cheese, 1 tablespoon of vanilla extract.
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23
Beat until creamy.
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24
Place into a pastry bag or a plastic bag with the tip cut off.
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25
Once the bread pudding had come out of the oven, drizzle over the top.
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26
(You can also do this once it had cooled off).
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27
This recipe is delightful with a scoop of vanilla or your choice of ice cream.
