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To make Peach Bread Pudding, gather these ingredients: - 4 cups stale bread (such as challah or brioche), cubed - 3 ripe peaches, peeled and diced - 2 cups milk - 1 cup heavy cream - 3 large eggs - 1 cup brown sugar - 1 tablespoon vanilla extract - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon salt - 1/2 cup chopped pecans (optional) - Whipped cream or vanilla ice cream for serving Using fresh peaches gives your pudding a bright flavor. They add a juicy texture that canned peaches can't match. Look for ripe peaches that are soft to the touch. If fresh peaches are not in season, canned peaches are a great option. Just make sure to drain them well. They can still add sweetness and moisture to your dish. If you have dietary needs, you can modify this recipe. For a dairy-free version, use almond milk and coconut cream instead of milk and heavy cream. You can replace eggs with flaxseed meal mixed with water or use a store-bought egg substitute. For gluten-free options, choose gluten-free bread. These swaps help you enjoy this dessert without worry. First, gather your ingredients. You need stale bread, ripe peaches, milk, cream, eggs, brown sugar, vanilla extract, cinnamon, nutmeg, salt, and pecans. Start by preheating your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or oil. Next, cut your stale bread into cubes. I like using challah or brioche for extra flavor. Then, peel and dice the peaches. If you choose to use pecans, chop them up now. In a big bowl, mix the cubed bread and diced peaches. Gently toss in the pecans if you’re using them. In another bowl, whisk the milk, heavy cream, eggs, brown sugar, vanilla extract, cinnamon, nutmeg, and salt together. Make sure it is well blended. Pour this egg mixture over your bread and peach mix. Press down gently so the bread soaks up all the custard. Let it sit for about 15-20 minutes. For the best texture, don’t skip letting it sit. This step helps the bread soak up the custard. When baking, keep an eye on the pudding. You want a golden brown top. Use a toothpick to check. Insert it in the center. If it comes out clean, it’s ready. Make sure your oven is fully preheated. This helps your pudding bake evenly. If you want a crispy top, you can broil it for a few minutes after baking. Just watch it closely to avoid burning. To know when your peach bread pudding is done, look for a golden brown color. It should rise a bit as it bakes. The edges may puff up slightly too. The toothpick test is your best friend. Insert it in the center of the pudding. If it comes out clean, your dessert is ready. Once done, take it out of the oven. Let it cool for a few minutes before slicing. This helps firm it up a bit. Serve warm with whipped cream or vanilla ice cream for a real treat. Enjoy your Peach Bread Pudding Delight! For the full recipe, check out the section above. One common mistake is using fresh bread. Fresh bread does not soak up the custard well. Always use stale bread for the best texture. Another mistake is not letting the bread soak long enough. If you skip this step, the pudding can turn out dry. Soaking bread is key to a creamy pudding. After you mix the bread and peaches, pour the custard over them. Then, press down gently. This lets the bread absorb the liquid. Let it sit for at least 15 to 20 minutes. This makes a big difference in taste and texture. You can add unique flavors to your peach bread pudding. Try mixing in a splash of almond extract. It pairs well with peaches. You might also add a pinch of ginger or cardamom for warmth. For a nutty twist, sprinkle in some chopped pecans or walnuts. These simple changes can elevate your dish. For the full recipe, check out the Peachy Delight Bread Pudding section. {{image_2}} You can change the fruit in this recipe easily. Try using ripe pears, apples, or berries. Each fruit adds a unique taste. For a tropical twist, use pineapple or mango. Adjust the sugar if your fruit is sweet or tart. Always pick ripe fruit for the best flavor. Want to mix things up? Add spices like ginger or cardamom. They give a warm, spicy kick. You can also use flavored extracts, like almond or coconut, for fun twists. A splash of bourbon or rum can add depth to the flavor. Experiment and find what you love most. To make a gluten-free version, use gluten-free bread. Many stores sell great options now. For a dairy-free twist, swap milk and cream for almond or coconut milk. You can use dairy-free butter too. These swaps keep the dish tasty while meeting dietary needs. Enjoy your Peach Bread Pudding with these fun variations! For the full recipe, check the details above. To store leftover Peach Bread Pudding, let it cool completely first. Place it in an airtight container. This keeps the pudding fresh and moist. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When you reheat Peach Bread Pudding, do it slowly. Preheat your oven to 350°F. Place the pudding in an oven-safe dish. Add a splash of milk or cream on top to keep it moist. Cover it with foil to prevent drying out. Heat for about 15 minutes or until warm. Freezing Peach Bread Pudding is easy. Cut it into portions and wrap each piece tightly in plastic wrap. Then, place them in a freezer bag. Label the bag with the date. You can freeze it for up to three months. To enjoy, just thaw it in the fridge overnight before reheating. For detailed steps, check out the Full Recipe. Peach bread pudding lasts about three days in the fridge. Store it in an airtight container. After three days, it may dry out or lose flavor. If you want to keep it longer, freeze it. Frozen peach bread pudding can last for about three months. You can use fresh bread, but stale works better. Stale bread absorbs the custard well. Fresh bread may not soak up as much liquid. If you use fresh bread, let it sit out for a day or toast it lightly. This helps it soak up the custard better. Serve peach bread pudding warm for the best taste. Top it with whipped cream or vanilla ice cream for creaminess. You can also drizzle caramel sauce over it for extra sweetness. Adding fresh mint leaves can give a nice touch to the plate. For more ideas, check the Full Recipe. We explored how to make a delicious Peach Bread Pudding. You learned about the best ingredients, from fresh to canned peaches. Detailed steps make the baking process easy. I shared tips to avoid common mistakes and maximize flavor. You also discovered various ways to customize the recipe for your needs. Finally, I included storage advice to keep your pudding fresh. With this knowledge, you can create a tasty treat that everyone will love. Enjoy your baking journey!

Peach Bread Pudding

Indulge in the sweet and comforting flavors of Peachy Delight Bread Pudding! This easy recipe combines stale bread and ripe peaches into a decadent dessert that's perfect for any occasion. With simple ingredients like milk, cream, and warm spices, you'll create a dish everyone will love. Ready in just over an hour, it’s a treat best served warm with whipped cream or ice cream. Click to explore the full recipe and elevate your dessert game today!
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Ingredients
  

4 cups stale bread (such as challah or brioche), cubed

3 ripe peaches, peeled and diced

2 cups milk

1 cup heavy cream

3 large eggs

1 cup brown sugar

1 tablespoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup chopped pecans (optional)

Whipped cream or vanilla ice cream for serving

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

    In a large bowl, combine the cubed stale bread and diced peaches. If using, sprinkle in the chopped pecans. Mix gently to combine.

      In another mixing bowl, whisk together the milk, heavy cream, eggs, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well blended.

        Pour the egg mixture evenly over the bread and peach mixture. Press down gently to ensure all the bread is soaked with the custard. Let it sit for 15-20 minutes to absorb.

          Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

            Remove from the oven and let it cool for a few minutes before slicing. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream on top.

              Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 8

                - Presentation Tips: Serve individual portions on dessert plates, drizzled with caramel sauce, and garnish with fresh mint leaves for an added touch of elegance.