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My Peach Bread Pudding
My Peach Bread Pudding
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Indulgent bread pudding with spiced roasted peaches for pure happiness.
Ingredients:
  • 2 cups finely sliced peaches
  • 0.25 cup white sugar
  • 0.25 cup rum
  • 1 tablespoon ground cinnamon
  • 1 pinch nutmeg
  • 1 cup milk
  • 1 cup heavy whipping cream
  • 1 cup white sugar
  • 0.66666668653488 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground nutmeg
  • 3 cups stale bread cubes, crusts removed
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C).
  • Combine peaches, flour, 1/4 cup white sugar, rum, 1 tablespoon cinnamon, and a pinch of nutmeg in a baking dish.
  • Bake the peaches in the preheated oven until they are tender and bubbling, for about 30 minutes. Once done, remove them and set aside.
  • Preheat oven to a cozy 350 degrees F (175 degrees C) and generously grease a 1 1/2-quart casserole dish.
  • In a saucepan over medium heat, combine milk and heavy cream. Warm until a film forms over the top of the mixture, about 5 minutes. Remove from heat and stir in butter until melted. Let the mixture cool to lukewarm temperature.
  • In a bowl, mix together 1 cup white sugar, brown sugar, eggs, 2 teaspoons cinnamon, vanilla extract, salt, and 1/4 teaspoon nutmeg using an electric mixer until well combined, about 1 minute. Gradually pour in the milk mixture, stirring to combine. Gently add bread cubes and cooked peaches, folding them in carefully.
  • Transfer the batter into the greased casserole dish.
  • Bake in the oven until the pudding bubbles and the center is firm, for 45 to 50 minutes. Serve the pudding warm.

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