Peaches and Cream Bread Pudding
Ingredients
12
servings
- 1 loaf French Bread
- 3 cups milk
- 1 cup whipping cream
- 2 cups sugar
- 8 tbsp butter melted
- 3 eggs
- 2 tsp vanilla
- 1/2 cup raisins
- 1/2 cup coconut (optional)
- 1 cup chopped pecans
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 cup sliced peaches
Step-by-Step Instructions
- Tear or cube the French bread into bite-sized pieces and place in a large bowl.
- In a separate bowl, whisk together the milk, whipping cream, sugar, melted butter, eggs, vanilla, cinnamon, and nutmeg until well combined.
- Add the raisins, coconut (if using), and chopped pecans to the bread cubes, then pour the liquid mixture over top. Stir gently to combine. Mixture should be very moist but not soupy. Let sit for 5-10 minutes to allow bread to absorb the liquid.
- Pour mixture into a buttered 13x9 inch baking dish.
- Arrange the sliced peaches over the top of the mixture in an even layer.
- Place pan into a non-preheated oven, then set temperature to 350°F.
- Bake for 1 hour and 15 minutes, until the top is golden brown and the center is set (it should jiggle slightly but not be liquid).
- Remove from oven and let cool for 10-15 minutes before serving. Delicious served warm with vanilla ice cream or whipped cream.
Common Problems and Solutions
Q: Why is my bread pudding too soggy?
A: Make sure the mixture is very moist but not soupy before baking. If your bread is very fresh, it won't absorb as much liquid - consider using day-old bread or letting the mixture sit longer before baking.
Q: Can I use canned peaches instead of fresh?
A: Yes, but drain them well and pat dry with paper towels to avoid adding too much liquid to the pudding.
Q: Why did my bread pudding sink in the middle?
A: This can happen if the oven temperature is too high or if it's underbaked. The center should be just set with a slight jiggle - if it's too liquid, it will collapse as it cools.
Tips and Techniques
Use day-old French bread if possible - it absorbs the custard mixture better than fresh bread. You can also toast fresh bread cubes lightly in the oven first. Fresh or frozen peaches work beautifully, but if using frozen, thaw and drain them well first.
Ingredient Substitutions
- whipping cream: half-and-half or whole milk
- fresh peaches: canned peaches (drained well) or frozen peaches (thawed and drained)
- pecans: walnuts or almonds
- raisins: dried cranberries or omit entirely
Equipment Needed
- 13x9 inch baking dish
- Large mixing bowl
- Whisk
