Do you have a weakness for desserts? And if so, do you prefer more fruit-based desserts or not? And the last question is, “Do you prefer more chilled recipes or made ahead warm from the oven”? Well, today, my friends, a good old-fashioned, warm fruit dessert, Peaches and Cream Bread Pudding is on today’s menu.
My husband and I drove through the misty Blue Ridge Mountains between North and South Carolina last weekend after visiting our daughter and her four boys, 3 of which are triplets!!! We stopped at our favorite peach stand to get more peaches and even some juicy tomatoes to make some marinara sauce. Believe it or not, as apples are ripening on the trees, peaches in late summer are still ‘coming on here in South Carolina, and man, are they dripping with sweet deliciousness.
A Little Bit About Bread pudding:
Bread pudding is considered to be one of the ultimate comfort foods. It has been extremely popular in many countries cuisines through the years. Actually, no one quite knows when or where bread pudding originated. It’s one of those ‘no-waste’ dishes made with stale, day-old bread and then soaked overnight in a creamy egg custard-like mixture loaded with herbs and spices that best compliment the overall bread pudding: sugars, honey, fruits, nuts, cinnamon, vanilla, etc. The English called it “poor man’s pudding” since cooks could not afford to throw any ingredients away. After a good overnight soak in the refrigerator, bread pudding is baked and is best served warm.
Popular for holiday breakfasts and any-occasion brunches, savory puddings are commonly served as main courses, while sweet puddings, such as this Italian Peaches and Cream Bread Pudding are typically eaten as desserts.
Tips for Making Bread Pudding
- For a smooth consistency, have the cream, milk, and butter at the same room temperature.
- Beat the egg whites into the yolks before adding the bread to prevent the custard from turning into scrambled eggs.
- The best bread for bread pudding is a stale loaf that would otherwise be thrown away.
- Choose a hearty and sturdy loaf that can stand up to the rich custard without falling apart. Challah, brioche, sourdough, or French bread are all great choices. Any bread that works well for French toast will also work for bread pudding.
- Make sure the bread is completely saturated with the custard mixture. Do this by gently pressing down on the bread slices with a spoon. Don’t worry, the bread will absorb the liquid.
- Allow the bread pudding to set for 15 minutes to make sure that the bread is softened completely.
- If you use a coarser, more dense bread, then allow it to soak in the custard mixture a bit longer.
- While baking in the oven, the best part of bread pudding is making (the secret to deliciousness) — the final sauce!
- Once the sauce has reached a nice thick consistency (not runny), drizzle your ‘heavenly goodness’ onto the bread pudding.
How to Store Bread Pudding
Allow the baked bread pudding to lower down to room temperature, then cover and store in the fridge. Bread puddings typically last about two days without losing moisture. When you’re ready to eat, simply reheat it in the microwave.
And YES, bread pudding can be FROZEN! Just remember to let it cool before placing it in an air-tight container. You can freeze it for up to three months.
More Bread Pudding Recipes to Try
- Old Fashioned Caramel Apple Bread Pudding
- Blueberry and Blackberry Bread Pudding
- New Orleans Bread Pudding with Caramel Whiskey Sauce
- Panettone Bread Pudding
- 2 thin loaves of French bread, sliced 1" thick
- 5 - 6 ripe peaches, peeled, pitted, and sliced ½" - 1" thick
- 8 eggs
- 2 cups cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- ⅓ cup peach preserves
- 2 tsps. vanilla extract
- 2 Tbsp. ground cinnamon
- ½ tsp. kosher salt / freshly-cracked sea salt
- 1 tsp. lemon zest
- pinch of ground nutmeg
- 2 cups heavy cream
- 1 cup powdered sugar (or more)
- ½ tsp. vanilla extract
- Preheat the oven to 350 F degrees.
- Spray a 13x9-inch baking dish with cooking spray.
- Arrange bread slices in a prepared dish, overlapping slightly, Arrange peaches over bread.
- In a large mixing bowl, whisk together eggs, milk and cream, sugars, preserves, vanilla, cinnamon, and salt. Pour over peaches and bread slices. Pour melted butter over the casserole. Spray a sheet of foil with cooking spray and place it over the casserole. Spray side down, sealing. Refrigerate overnight for about 8 - 12 hours.
- Bake, covered for 30 minutes. Uncover, bake until lightly browned, 12-15 minutes more. Let stand for 10 minutes.
- Make the cream icing: with a hand-held blender, mix ingredients until thickened to a syrup consistency. Stop beating at that point so it doesn't become too hardened-thick. You want it to be able to flow over the bread pudding.
- Garnish: Fresh peaches, fresh raspberries, mint leaves.
- Enjoy! Buon Apetito!