My Peach Bread Pudding

Recipe View 5 mins Preheat oven to 400 degrees F (200 degrees C). (5 minutes)

Recipe View 5 mins In a baking dish, gently toss the sliced peaches with flour, 1/4 cup granulated sugar, rum (if using), 1 tablespoon cinnamon, and 1 pinch of nutmeg. (5 minutes)

Recipe View 35 mins Bake in the preheated oven until the peaches are tender and bubbling, about 30 minutes. Remove and set aside to cool slightly. (35 minutes)

Recipe View 5 mins Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish with butter. (5 minutes)

Recipe View 10 mins In a saucepan over medium heat, combine the milk and heavy cream. Heat until just warmed, and a thin skin forms on the surface (about 5 minutes). Remove from heat and stir in the butter until melted. Allow the mixture to cool to lukewarm. (10 minutes)

Recipe View 5 mins In a large bowl, whisk together the remaining 1 cup granulated sugar, brown sugar, eggs, 2 teaspoons cinnamon, vanilla extract, salt, and 1/4 teaspoon nutmeg. (5 minutes)

Recipe View 5 mins Slowly pour the lukewarm milk mixture into the egg mixture, whisking constantly to combine. Gently fold in the bread cubes and the cooked peaches. Ensure the bread is evenly saturated. (5 minutes)

Recipe View 2 mins Pour the batter into the prepared casserole dish. (2 minutes)

Recipe View 50 mins Bake in the preheated oven until the pudding is puffed, golden brown, and the center is set, 45 to 50 minutes. A toothpick inserted near the center should come out mostly clean. (50 minutes)

Recipe View Let the bread pudding cool slightly before serving. Serve warm, plain, or with a scoop of vanilla ice cream or a drizzle of caramel sauce.