Bread pudding is such a lovely traditional Southern dessert. This version I love because I added fresh local peaches and my own easy-to-make caramel sauce. I hope you'll give it a try while our peaches are so delicious!
3 TBS butter
4 TBS butter, melted
6 cups 1-inch cubes stale French bread
2 cups heavy cream
2 cups milk
2 pounds peaches, peeled and pitted, cut into 1-inch chunks
1 cup granulated sugar
5 large eggs
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
- Spray 9x13 casserole dish with cooking spray, or spread with butter. Preheat oven to 350 degrees.
- Cube the French bread up until you have six cups. (For me it did not take the full loaf, used about 3/4 of it). Place in a large mixing bowl.
- Pour cream and milk over the bread, mix thoroughly, and let soak in for about 15 minutes, stirring occasionally.
- While bread is soaking, place the 3 TBS butter into a skillet, and then add chopped peaches and 1/4 cup sugar; stir to combine and dissolve the sugar. Let peaches simmer for about ten minutes, stirring several times, to allow them to caramelize a bit.
- In a medium mixing bowl, combine the eggs, the remaining 3/4 cup of sugar, vanilla, and nutmeg and whisk well to combine.
- Pour the egg mixture into the bread; fold in gently. Add the peaches next, and fold in gently.
- Pour mixture into greased or sprayed baking dish, and bake for 45 minutes to one hour. Bread pudding will puff and turn golden when baked. Center should not be wet, but moist and firm.
- Serve warm with caramel sauce drizzled over individual servings.
For the caramel sauce:
- 1 cup packed brown sugar
- 1/4 cup milk
- 3/4 cup butter (1 -1/2 sticks)
Mix and cook 3 minutes after it begins to gently boil, stirring constantly. Drizzle over dessert while warm.