My Peach Bread Pudding
Description
Spiced and roasted peaches are stirred into a creamy cinnamon and sugar batter creating a rich bread pudding sure to make all your guests happy.
Ingredients
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2 cups finely sliced peaches
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1/4 cup all-purpose flour
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1/4 cup white sugar
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1/4 cup rum
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1 tablespoon ground cinnamon
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1 pinch nutmeg
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1 cup milk
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1 cup heavy whipping cream
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1/4 cup butter
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1 cup white sugar
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2/3 cup brown sugar
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4 eggs
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2 teaspoons ground cinnamon
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1 teaspoon vanilla extract
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1/4 teaspoon salt
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1/4 teaspoon ground nutmeg
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3 cups stale bread cubes, crusts removed
Directions
1
Preheat oven to 400 degrees F (200 degrees C).
2
Mix peaches, flour, 1/4 cup white sugar, rum, 1 tablespoon cinnamon, and 1 pinch nutmeg together in a baking dish.
3
Bake in the preheated oven until peaches are tender and bubbling, about 30 minutes. Remove and set peaches aside.
4
Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
5
Stir milk and heavy cream together in a saucepan over medium heat; heat until just warmed and a film forms over top of mixture, about 5 minutes. Remove from heat; stir in butter until melted. Cool mixture to lukewarm.
6
Combine 1 cup white sugar, brown sugar, eggs, 2 teaspoons cinnamon, vanilla extract, salt, and 1/4 teaspoon nutmeg in a bowl; beat with an electric mixer at medium speed until combined, 1 minute. Slowly pour milk mixture into sugar mixture; stir to combine. Add bread cubes; stir gently. Fold in cooked peaches.
7
Pour batter into prepared casserole dish.
8
Bake in the preheated oven until pudding is bubbling and center is set, 45 to 50 minutes. Serve warm.