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
- Preheat the oven to 350 F degrees.
- Spray a 13×9-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!
