Do you have a weakness for desserts? Or even, more focused, do you tend to prefer more fruit-based deserts or not? Do you prefer more chilled recipes or made ahead warm from the oven? Well, today, my friends, a good old-fashioned southern Peaches and Cream Bread Pudding is on today’s menu.

 

My husband and I drove down 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!!!!. 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 an extremely popular dessert in many countries’ cuisines’. It’s made with stale, day-old bread, that’s soaked overnight in a creamy egg mixture loaded with herbs and spices that best compliment the overall bread pudding: sugars, honey, fruits, nuts, cinnamon, vanilla, etc. 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.

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Peaches and Cream Bread Pudding

Peaches and Cream Bread Pudding

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  • Author: Roz | La Bella Vita Cucina
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 10 servings 1x
  • Cuisine: American
Print Recipe

Ingredients

Units Scale
  • 2 thin loaves of French bread, sliced 1″ thick
  • 5 – 6 ripe peaches, peeled, pitted, and sliced 1/2″ – 1″ thick
  • 8 eggs
  • 2 cups cream
  • 1 cup whole milk
  • 1 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1/3 cup peach preserves
  • 2 tsps. vanilla extract
  • 2 Tbsp. ground cinnamon
  • 1/2 tsp. kosher salt / freshly-cracked sea salt
  • 1 tsp. lemon zest
  • pinch of ground nutmeg

Cream Icing

  • 2 cups heavy cream
  • 1 cup powdered sugar (or more)
  • 1/2 tsp. vanilla extract

Instructions

  1. Preheat the oven to 350 F degrees.
  2. Spray a 13×9-inch baking dish with cooking spray.
  3. Arrange bread slices in a prepared dish, overlapping slightly, Arrange peaches over bread.
  4. 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.
  5. Bake, covered for 30 minutes. Uncover, bake until lightly browned, 12-15 minutes more. Let stand for 10 minutes.
  6. 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.
  7. Garnish: Fresh peaches, fresh raspberries, mint leaves.
  8. Enjoy! Buon Apetito!