I had two things I needed to use up. One was a loaf of bread that no one was eating. The other was a batch of very ripe peaches. The bread pudding isn’t dry; it is decadent, and it lifts up heavy sourdough.
To make it even better, drizzle a bit of caramel over it before serving.
Peach Bread Pudding
Ingredients:
- 5 large eggs, separated
- 1 cup whole milk
- 2 cups heavy cream
- 1 Tbsp pure vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- 2/3 cup granulated sugar
- 1 loaf of stale sourdough bread, cut into 1″ inch chunks
- Fresh peaches, peeled and cut into chunks (about 6½ cups)
- 4 Tbsp unsalted butter, cut into small pieces + more to butter dish
Directions:
Separate the eggs, reserving the egg whites in a small container, and returning them to the refrigerator.
In a large mixing bowl, whisk together the egg yolks with the sugar. Add the bread cubes, stirring gently until the bread is soaked. Cover and refrigerate for 8 hours.
Preheat the oven to 350°.
Meanwhile, butter a 9×13″ glass baking dish.
Take out the bread mixture and stir in the butter with the prepared peaches.
In a mixing bowl, whisk the egg whites (or use a hand mixer) until soft peaks form.
Fold in gently.
Spread the mixture in the prepared dish. Lightly spray a piece of foil with oil, and cover the dish loosely.
Bake for 45 minutes, remove the foil, and bake for another 25 minutes.
Let cool on a rack a bit before serving; store leftovers in the refrigerator.
~Sarah