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Peach Bread Pudding

 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
Step 1
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.

Step 2
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.

Step 3
3

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

Step 4
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.

Step 5
5

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

Step 6
6

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

Step 7
7

Note: Nutritional analysis is per serving without whipped cream.