Peaches and Cream Bread Pudding
Author: Nikki
  • 7 peaches, peeled and sliced
  • 1 loaf French bread, sliced ¾ inch thick
  • 6 eggs
  • 1 cup sugar plus 2 Tablespoons to sprinkle over the top
  • ½ cup brown sugar
  • 1 cup heavy cream
  • 3 cups whole milk
  • 3 teaspoons vanilla
Brown Sugar Syrup
  • ½ cup butter
  • ¾ cup brown sugar
  • ½ cup buttermilk
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  1. Preheat oven to 350 degrees F.
  2. Spray 9x13 baking dish with cooking spray.
  3. Place bread in two or three rows in the baking dish overlapping each other.
  4. Place the sliced peaches in between the bread slices.
  5. In a large mixing bowl combine eggs, 1 cup sugar, brown sugar, cream, milk and vanilla and mix well.
  6. Pour ¾ of the egg mixture over the top of the bread and peaches. (You may not need it all).
  7. Make sure bread is all coated. (Sometimes I have to take them out one at a time to dip them in the remaining egg mixture.)
  8. Add the remaining egg mixture if necessary.
  9. Sprinkle with remaining sugar and bake for about 60 minutes, or until it is cooked completely through. If it starts to over brown before the centers are cooked through, cover it with foil until it is finished cooking.
Brown Sugar Syrup
  1. Combine butter, brown sugar, and buttermilk in medium sauce pan and bring to a boil over medium high heat stirring constantly.
  2. Remove from heat and add vanilla and baking soda.
  3. Stir and drizzle over bread pudding
Recipe by Chef in Training at