Peach Bread Pudding

5 from 1 vote

Day old bread soaked in a rich custard mixture and fresh peaches result in the best Peach Bread Pudding. It's delicious served warm and topped with No Churn Vanilla Ice Cream.

Prep Time25

Cook Time1 15

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: Peach Bread Pudding

Servings:

Calories: 679kcal

Author: Carrie Barnard

Ingredients

5 cups Day Old Bread cut into 1 inch cubes
4 Large Eggs
1 cup Whole Milk
1 cup Heavy Whipping Cream
1 cup Granulated Sugar
1 teaspoon Vanilla Extract
1 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
3 cups Fresh Peaches peeled and cut into chunks

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Instructions

Preheat the oven to 350 degrees Fahrenheit and spray a 2 quarter casserole dish with a non-stick cooking spray.
Place the bread cubes in the prepared baking dish.
Combine the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon and nutmeg in a large mixing bowl, whisking until well combined.
Stir the diced peaches into the mixture.
Pour the mixture over the bread cubes. Gently stir to ensure the bread cubes are fully coated with the mixture and the peaches are evenly distributed.
Let the bread soak for 10-15 minutes, occasionally pressing down on it to hep absorb the liquid.
Bake for 1 hour 15 minutes, or until the pudding is set and the top is golden brown. If the surface starts to brown too much in the last 15 minutes, loosely cover with aluminum foil.
Remove from the oven and let cool slightly before serving. Then it’s ready to serve and enjoy!

Notes

Refrigerate the leftovers in an airtight container for up to 3-4 days.

To prepare day-old bread for the recipe, you can dry out the sandwich bread in the oven. Preheat the oven to 200°F. Spread the bread slices on a baking sheet in a single layer and bake for 10-15 minutes, flipping halfway through, unNl the slices are dried but not browned. Once cooled, cut the slices into 1-inch cubes. This step

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