Yummy Peach Bread Pudding

From the 2009 Milk Calendar
  Bread pudding is one of the easiest desserts to make. The addition of fragrant peaches makes this comfort food at its best.

Course Desserts and Sweets
Prep. Time 10 mins
Cooking Time 55 mins
Yields 8 to 10 servings
1 baguette or crusty French bread, (about 1 lb/500 g)
2 cups (448 g) diced peaches, (fresh, drained canned or thawed frozen)
5 eggs [275 g]
3/4 cup (100 g) packed brown sugar
2 tbsp (20 g) all-purpose flour
1 tsp (5 ml) ground cinnamon
4 cups (1 l) milk
2 tsp (10 ml) vanilla


Instructions Preheat oven to 350 °F (180 °C). Butter a 13 x 9-inch (33 x 23 cm) glass baking dish.

Cut bread into 1-inch (2.5 cm) cubes (you should have 10 to 12 cups/2.5 to 3 L); spread in baking dish. Add peaches and toss gently to combine.

In a large bowl, whisk together eggs, sugar, flour and cinnamon; whisk in milk and vanilla and pour over the bread and peaches. Press bread down gently with a spatula to coat in liquid. Let stand at room temperature for about 10 min or until bread is soaked through.

Bake for about 55 min or until puffed, golden and a knife inserted in centre comes out clean. Serve hot or warm.


Tips Day-old bread works well for this recipe but make sure the bread is not stale. If using canned peaches, drain them well and pat dry before measuring.

For the Adventurous: Add 1 cup (250 mL) chopped white chocolate or white baking chips with peaches. Serve topped with lemon-flavoured whipped cream, vanilla ice cream or lemon yogurt.