Simple Recipes for Every Day
Almond Peach Bread Pudding
- Serves: 12
- Prep Time: 30 min
- Cook Time: 1 hr
Ingredients
- 1 (16 ounce) loaf baguette, torn into 1½-inch pieces (about 8 cups)
- 3 peaches, ripe, diced
- 1 cup raw almonds, roughly chopped
- 1½ cups whole milk
- 1½ cups heavy cream
- ½ cup granulated sugar
- ¼ teaspoon sea salt
- 4 large eggs
- ½ cup sliced almonds
- ½ cup caramel sauce homemade or store bought
- ½ gallon vanilla ice cream (optional)
Ingredients
- 1 (16 ounce) loaf baguette, torn into 1½-inch pieces (about 8 cups)
- 3 peaches, ripe, diced
- 1 cup raw almonds, roughly chopped
- 1½ cups whole milk
- 1½ cups heavy cream
- ½ cup granulated sugar
- ¼ teaspoon sea salt
- 4 large eggs
- ½ cup sliced almonds
- ½ cup caramel sauce homemade or store bought
- ½ gallon vanilla ice cream (optional)
Method
Preheat the oven to 350°F with a rack in the center position. Line a 9x13 baking dish with parchment paper.
Add the bread pieces, peaches, and half of the chopped almonds to the prepared baking dish, toss to combine.
In a small saucepan, bring the milk, heavy cream, remaining chopped almonds, sugar, and salt to a simmer over medium heat. Cook, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove from heat and let stand for 30 minutes.
Using a fine mesh sieve, nut milk bag, or cheesecloth-lined colander, strain the almonds out of the milk mixture. Reserve the milk and discard the almonds.
In a medium-sized bowl, whisk the eggs together with milk. Pour the egg mixture over the bread and peaches. Press the bread down until it has all been fully submerged in the milk. Sprinkle with the sliced almonds.
Cover with aluminum foil and bake in the oven until the center puffs and is set, about 45 minutes. Discard the foil, return to the oven and bake until the top is lightly browned and the almonds are toasted, about 10-20 minutes longer.
Serve warm drizzled with caramel sauce with vanilla ice cream, if using.