Peach Bread Pudding

Name: Peach Bread Pudding
Ingredients: 6 tablespoons butter, plus more for ramekins; 8 cups day-old French bread with crust, torn into bite-size pieces; 3 cups milk; 1 3/4 cups sugar, divided; 6 large peaches, peeled and sliced lengthwise into 1/4-in. slices; 6 large eggs; 1 tablespoon vanilla extract; 1 tablespoon cinnamon; 1/2 teaspoon ground nutmeg; 3 to 4 tbsp. brandy; Sweetened whipped cream

11 ingredients

7 steps

Ingredients

6 tablespoons butter, plus more for ramekins
8 cups day-old French bread with crust, torn into bite-size pieces
3 cups milk
1 3/4 cups sugar, divided
6 large peaches, peeled and sliced lengthwise into 1/4-in. slices
6 large eggs
1 tablespoon vanilla extract
1 tablespoon cinnamon
1/2 teaspoon ground nutmeg
3 to 4 tbsp. brandy
Sweetened whipped cream

Directions

1

Preheat oven to 375°. Butter 8 ramekins (8 oz. each). Put bread pieces in a large bowl and pour in milk. Let soak, stirring occasionally, about 30 minutes.
2

Meanwhile, in a large frying pan over medium heat, melt 6 tbsp. butter and 3/4 cup sugar. Add peaches and cook 1 to 2 minutes to release juices. Strain into a small bowl; reserve juices.
3

Whisk eggs, 1 cup sugar, the vanilla, cinnamon, and nutmeg. Pour over bread and stir to combine. Fold in peaches.
4

Spoon mixture into ramekins and set in a large roasting pan. Put roasting pan in oven and fill pan with very hot water to come halfway up sides of ramekins.
5

Bake until puddings are puffy and firm when pressed, about 45 minutes.
6

Simmer reserved juices until steaming. Whisk in brandy. Serve pudding with sauce and whipped cream.
7

Note: Nutritional analysis is per serving without whipped cream.