Peach Bread Pudding

175

By Gerry Speirs

Prep Time:

30m

Bake/Cook Time:

45m

Yield:

6 servings

Here's a fan-favorite dessert that uses up the stale bread you probably have in the pantry right now. Rich and custardy Peach Bread Pudding is laced with cinnamon and fresh juicy peaches for a decadent summer treat. Serve it warm with vanilla ice cream or caramel sauce for a fruit-inspired twist on a classic recipe.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Light Brown Sugar Box

Ingredients

1 tablespoon butter
9 cups dry Hawaiian bread or any sweet style bread cut into 1 inch cubes*
2 large ripe yellow peaches, sliced
1/2 cup raisins
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch salt
2 cups whole milk
1 cup heavy cream
5 tablespoons butter
1 teaspoon Dixie Crystals Extra Fine Granulated Sugar
1/2 cup plus 1 tablespoon for sprinkling Dixie Crystals Light Brown Sugar
3 large eggs
1 tablespoon vanilla extract

Optional Toppings

Directions

Preheat oven to 350°F degrees. Grease an 8x8 baking tray with 1 tablespoon butter and set aside.
In a large bowl, combine bread cubes, peaches, and raisins. Add cinnamon, nutmeg, granulated sugar, and salt and toss to combine.
In a medium saucepan, combine milk, cream, 5 tablespoons butter, and brown sugar and heat on low until butter is melted.
Pour milk mixture over bread cubes and gently fold through until well combined.
In a separate small bowl, whisk eggs and vanilla and add to bread mixture until soaked through.
Pour mixture into prepared dish and spread out evenly.
Sprinkle last 1 tablespoon of brown sugar on top of pudding and place in oven. Bake for 45 minutes and bread pudding is golden brown on top.
Serve with caramel sauce or whipped cream.

Dixie Crystals Insight

*If the bread is soft, place the cubes on a cookie sheet and bake in an oven for 10 minutes until slightly toasted before using.

Recipe developed for Dixie Crystals by Gerry Speirs @Foodness Gracious.

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