Rating: 4 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

My husband reviewed numerous bread pudding recipes and came up with this version. Top with melted vanilla ice cream if desired.

Recipe Summary

prep:
30 mins
cook:
1 hr 15 mins
total:
1 hr 45 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement
  • Mix peaches, flour, 1/4 cup white sugar, rum, 1 tablespoon cinnamon, and 1 pinch nutmeg together in a baking dish.

  • Bake in the preheated oven until peaches are tender and bubbling, about 30 minutes. Remove and set peaches aside.

  • Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.

  • Stir milk and heavy cream together in a saucepan over medium heat; heat until just warmed and a film forms over top of mixture, about 5 minutes. Remove from heat; stir in butter until melted. Cool mixture to lukewarm.

  • Combine 1 cup white sugar, brown sugar, eggs, 2 teaspoons cinnamon, vanilla extract, salt, and 1/4 teaspoon nutmeg in a bowl; beat with an electric mixer at medium speed until combined, 1 minute. Slowly pour milk mixture into sugar mixture; stir to combine. Add bread cubes; stir gently. Fold in cooked peaches.

  • Pour batter into prepared casserole dish.

  • Bake in the preheated oven until pudding is bubbling and center is set, 45 to 50 minutes. Serve warm.

Nutrition Facts

451 calories; protein 6.3g; carbohydrates 58.5g; fat 20.4g; cholesterol 151.4mg; sodium 266.8mg. Full Nutrition
Advertisement