Almond Peach Bread Pudding

Story by Holly
Almond Peach Bread Pudding
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The glorious transition from summer to fall has to be one of my favorite times of year. My family and I can still enjoy warm days at the pool, we are squeezing in last minute camping trips here and there, harvesting beautiful produce from our garden, and all the while prepping like mad for the school year to begin once again, and eagerly anticipating all that changes that will follow.


It is the perfect transition dish to celebrate the changing season.

Almond Peach Bread Pudding

As always, what food I’m cooking, more than anything, is an indicator as to what season I find myself in. This peach almond bread pudding is no exception. It is the perfect transition dish to celebrate the changing season. The freshest peaches embrace the fading summer, and the comforting texture and flavor of bread pudding transports me immediately to the cozy feelings of fall. It’s truly the best of both worlds.

Almond Peach Bread Pudding

I like to keep a bag of Diamond of California whole almonds in my pantry at all times, because I find that they so consistently come in handy for desserts, salads, and of course, snacking. To give this gorgeous bread pudding even more appeal, I used these almonds to soak the milk in for the custard. The result is a bread pudding with an almond flavor that is out of this world, and with a good deal more complexity than you may be used to. As with most baked goods, I like to serve this beauty as dessert to family and friends when it’s fresh from the oven and then warm it up for an indulgent breakfast to have the next day while sipping my tea. Seriously heaven.

Almond Peach Bread Pudding

So, instead of being sad to see summer leaving, just do what I do and get in the kitchen baking and you’ll be immediately excited for the cooler months ahead. If nothing else, this cozy bread pudding will help you drown your sorrow in ripe peaches and almond custard, and really, that’s not such a bad thing, is it? Be on the lookout for more delicious recipes here on TMP using Diamond nuts in the near future.

Almond Peach Bread Pudding

This sponsored post is written by TMP on behalf of Diamond of California. The opinions and text are all ours. Thank you for supporting the brands we love.

Almond Peach Bread Pudding

Serves 8

Ingredients

2 baguette loaves, roughly 8 cups, 1.5 inch cubed or 1 inch sliced
3 peaches, firm but ripe, large dice or thinly sliced
1 cup whole raw almonds, roughly chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 cup sugar
1/4 tsp salt
4 eggs
1 (2.25 oz) package Diamond Nuts sliced almonds
1/2 recipe of our favorite caramel sauce
1 gallon vanilla ice cream, optional

Method

  1. Heat oven to 350°F.
  2. Toss the cubed bread, peaches and 1/2 of the sliced almonds together in a 9x13 or similar baking pan, lined with parchment paper. In a small sauce pan, bring the heavy cream, milk, roughly chopped almonds, sugar and salt to a simmer over medium heat. Once the almond mixture begins to simmer and the sugar has dissolved, remove from heat and let stand for 30 minutes.
  3. Using a fine mesh sieve, nut milk bag or cheesecloth lined colander, strain the almonds out of the milk mixture.
  4. In a medium sized bowl, whisk the eggs and gradually add the almond flavored milk. Pour the egg/milk mixture over the pan containing the bread and peaches. Press the bread down until it has all been fully submerged in the milk. sprinkle the remaining slice almonds on the top.
  5. Cover with aluminum foil, and bake in oven until it puffs in the center, and there is no longer any visible liquid, about 45 minutes. Remove foil, and bake until the top is lightly browned and the almonds are toasted 10-20 minutes.
  6. Serve warm with caramel sauce and vanilla ice cream if desired!