Concept taken from Binging with Babish. instructions made simple. Wubba wubba lub dub, have fun.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups finely sliced peaches
- ¼ cup all-purpose flour
- ¼ cup white sugar
- ¼ cup rum
- 1 tablespoon ground cinnamon
- 1 pinch nutmeg
- 1 cup milk
- 1 cup heavy whipping cream
- ¼ cup butter
- 1 cup white sugar
- ⅔ cup brown sugar
- 4 eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 3 cups stale bread cubes, crusts removed
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- 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
| Calories | 451 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 151 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 12 g |
| Sodium | 267 mg |
| Sugars | 47 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This was my first attempt at bread pudding. Recipe is labor intensive, but results were outstanding. I didn’t have straight rum so I used Coconut Rum with no discernible difference in final product. I also didn’t have heavy cream so I added a small package of dry milk to the two cups of almond milk I used. I will definitely make this again.
I’d give it 5 stars if the recipe didn’t have way too much sugar for my liking. I trimmed it down to 1/4 cup for the peaches, and 1/4 each white & brown sugar for the custard. It was still plenty sweet for us.
Seemed like it took me forever to make . The bread pudding I ate as a kid seemed a little more dense and chewy . I will keep trying other Recipes to find the perfect match for me. I will let friends taste it tomorrow and get their reviews
Omg yummy. Will definitely put this in my favourites.
We loved this. I used spiced rum and our own home canned peaches and it was a big hit with all my eaters. Who doesn’t love peaches? And cream?
Sorry, but I must have missed something in this recipe. I found the 1 T cinnamon extremely overpowering. I also could not fit it into a 1-1/2 qt casserole. Did not care for this recipe. Couldn’t even taste the peaches or hardly find them in the pudding.
Looks real good for winter time. I’ll try it. As a lactose tolerate I’ll use soy milk and soy cream. I am sure it will work.