4cupsbread cubes, cut into 1-inch cubes *see Note 1 below
2cupspeaches, fresh peached peeled, thawed frozen peaches or canned peaches, chopped into bite-sized pieces
3largeeggs
1/2cupwhite granulated sugar
1/2cupheavy whipping cream, 35% b.f.
2cupswhole milk, 3-3.5% b.f.
1 1/2teaspoonsvanilla extract, or vanilla bean paste
4teaspoonswhite granulated sugar, for topping
Brown Sugar Sauce:
1/4cupsalted butter
1/2cuplight or dark brown sugar, packed
1/4cupheavy whipping cream, 35% b.f.
Pinch salt
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Instructions
Preheat oven to 200F (regular bake setting/not fan assisted). Cut bread into i-inch cubes. Scatter bread cubes on a baking sheet. Place into preheated oven for 10-15 minutes, or until dried, but not toasted. Remove from oven and allow to cool completely on the baking sheet before proceeding.
Preheat oven to 350°F (regular bake setting/not fan assisted) and grease 4-6 individual ramekins or one larger baking dish (large enough to hold the bread and fruit about 2 inches thick). Set onto a baking sheet and set aside.
Prepare peaches and chop into bite-sized peaches. Combine the peaches with the cooled bread cubes on the baking sheet, then spoon into baking dishes or dish, filling right to the top of the dish(es).
In a bowl, whisk together the eggs, 1/2 cup white sugar, cream, milk and vanilla.
Pour some of the egg mixture over the bread and peaches in the dishes, just until it is about 3/4 full. Allow to stand at room temperature for 15 minutes. You may not need to use all of the cream mixture. Lightly brush the top of the bread with a bit of the egg mixture, then sprinkle a heaped 1 tsp. of white sugar over the top of each dish, especially on the top crust edge.
Bake in preheated 350F oven for about 35-45 minutes, or until golden and set. (*You may want to check at about 30 minutes in case it's browning too quickly on top, in which case, just lay a sheet of aluminum foil over top while it finishes baking.
Remove from oven and let stand 10 minutes before eating. If not eating right away, allow to cool for 10 minutes, then cover and refrigerate.
While puddings are baking, make the brown sugar sauce by melting butter in a small saucepan over medium heat. Add brown sugar, cream and a pinch of salt and stir to combine. Allow to come to a boil, stirring regularly. Once it comes to a boil, cook another few minutes, stirring regularly, then remove from heat and pour in to a bowl or pitcher. Cover and refrigerate if not using right away. Can be re-warmed in the microwave/saucepan to serve.
Serve puddings warm, at room temperature or slightly re-warmed in the microwave, topped with warm brown sugar sauce (*You'll want to place your small dishes on a plate, as the brown sugar sauce will most likely spill over the sides when poured on top).
Notes
Note 1: You can use any bread, but Brioche or Challah is always nice. A crusty Italian or French loaf works, too. Day old is great, but if it's fresher, simply dry in the oven a few minutes longer.Be sure to read the note above this Recipe Card, for more tips, options, substitutions and variations for this recipe!