Peachy Bread Pudding With Caramel Sauce Recipe

Ingredients and Preparation

Pantry Staples

For a delicious Peachy Bread Pudding with Caramel Sauce, you’ll need to gather the following ingredients:

• 6 cups stale bread, preferably challah or brioche
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup heavy cream
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup diced fresh peaches (about 2-3 ripe peaches)
• Caramel sauce, for serving (see below for recipe)

The pantry staples you’ll need include:

• Granulated sugar
• Packed light brown sugar
• Ground cinnamon
• Ground nutmeg
• Salt
• Heavy cream
• Eggs
• Pure vanilla extract

To prepare the bread pudding, preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Add in the heavy cream, eggs, and vanilla extract, stirring until well combined.

Cut the stale bread into 1-inch cubes and add it to the dry ingredients mixture. Gently stir until the bread is evenly coated with the dry ingredients. Fold in the diced peaches.

Transfer the mixture to a 9×13-inch baking dish and let it sit for 10-15 minutes to allow the bread to absorb any excess moisture. Bake for 35-40 minutes or until the top is golden brown and the center is set. Remove from the oven and let cool slightly.

To make the caramel sauce, combine 1 cup granulated sugar, 1/2 cup heavy cream, and 1 tablespoon unsalted butter in a small saucepan over medium heat. Bring to a simmer and cook for about 5-7 minutes or until the sugar dissolves and the mixture thickens into a rich caramel sauce.

Serve warm bread pudding with a drizzle of caramel sauce, whipped cream if desired, and fresh fruit on top.

• 4 cups stale bread, cut into 1inch cubes

To begin making the **Peachy Bread Pudding with Caramel Sauce**, we need to prepare the ingredients carefully.

The first step is to gather and measure out the necessary components, which include:

• 4 cups of _stale bread_, cut into 1-inch cubes. This type of bread is ideal for bread pudding as it provides a dense and moist texture when toasted.

It’s essential to select bread that has been sitting out for a while, as this will help it dry out slightly, making it easier to cube and toast without breaking down into crumbs.

Once you have your bread cubes ready, preheat your oven to 350°F (175°C). This temperature is crucial in achieving the perfect texture of the bread pudding, allowing it to cook evenly and not become too crunchy or burnt.

As a general rule, it’s better to use day-old bread for this recipe, but if you don’t have any on hand, you can also purchase unsliced bread that has been sitting out in the store. Just be sure to dry it out slightly before cubing it into 1-inch pieces.

Remember, _stale bread_ is not necessarily a bad thing; in fact, it’s often preferred for recipes like this one because of its ability to soak up flavors and moisture without becoming soggy or falling apart.

The other ingredients needed for this recipe will be covered later.

• 1/2 cup granulated sugar

The first ingredient on our list is a crucial one – 1/2 cup granulated sugar, which serves as the foundation for both the peach bread pudding and the caramel sauce. Granulated sugar, also known as white sugar or table sugar, is a refined sugar made from either sugarcane or sugar beets. It has a crystalline texture that dissolves easily in liquids and adds sweetness to baked goods.

In this recipe, granulated sugar plays two key roles: it contributes to the browning of the bread pudding during baking, and it enhances the flavor of the peaches and caramel sauce. When used in conjunction with other sweet ingredients, like honey or maple syrup, granulated sugar can create complex and rich flavor profiles.

When selecting a granulated sugar for this recipe, look for a high-quality, pure cane sugar that has not been mixed with additives or preservatives. Some popular brands include Domino, C&H, or Turbinado. Avoid using brown sugar or confectioner’s sugar, as they have different textures and flavor profiles that may not be suitable for this recipe.

Make sure to store the granulated sugar in an airtight container in a cool, dry place to prevent moisture from seeping into the sugar and causing clumping. If you do accidentally create a clump, simply break it up with your fingers or a spoon and continue using the sugar as needed.

When measuring out 1/2 cup of granulated sugar for this recipe, use a dry measuring cup to scoop the sugar directly from its container into the mixing bowl. Pack the sugar down gently with a spatula or spoon to ensure accurate measurements, and level off the top using a knife or straight edge.

Now that we’ve discussed the importance of granulated sugar in this recipe, let’s move on to combining it with other ingredients like peaches, bread, eggs, and spices to create a delicious Peachy Bread Pudding with Caramel Sauce.

• 1/4 cup packed light brown sugar

The ingredients required for this recipe are:

Peaches, 4 cups sliced fresh or canned

Bread, 1 loaf Challah or other sweet bread, cut into 1-inch cubes

Light Brown Sugar, 1/4 cup packed

Eggs, 3 large beaten

Milk, 2 cups

Cinnamon, 1 teaspoon ground

Nutmeg, 1/2 teaspoon ground

Vanilla extract, 1 teaspoon

To prepare the bread pudding, preheat your oven to 350°F (175°C).

Combine the cubed bread and sliced peaches in a large bowl.

In a separate mixing bowl, whisk together the light brown sugar, beaten eggs, milk, ground cinnamon, and ground nutmeg until well combined.

Add the vanilla extract to the wet ingredients and stir to combine.

Pour the wet ingredients over the bread mixture in the large bowl, stirring until all of the bread is evenly coated.

Let the mixture sit for 10-15 minutes, allowing the bread to absorb the liquid ingredients.

Transfer the bread pudding mixture to a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.

Remove from oven and let cool slightly before serving with caramel sauce and whipped cream (recipe included below).

• 1/2 teaspoon ground cinnamon

The ingredients needed for the Peachy Bread Pudding with Caramel Sauce recipe include various baking staples and flavorful additions, with one such addition being ground cinnamon. Specifically, 1/2 teaspoon of this warm and aromatic spice is required to infuse the bread pudding with its distinct flavor profile.

Ground cinnamon is made by grinding cinnamon sticks or quills into a fine powder, which is then used as a common ingredient in baking, cooking, and various other applications. It’s often associated with sweet baked goods like desserts, cakes, and pastries due to its sweet and slightly spicy taste, but it also has a multitude of other uses, from savory dishes to beverages.

The addition of ground cinnamon to the Peachy Bread Pudding with Caramel Sauce recipe contributes to the overall depth of flavor in this dessert. It pairs well with the sweetness of the peaches and the richness of the caramel sauce, adding warmth and a hint of spice that complements these other flavors perfectly.

To prepare 1/2 teaspoon of ground cinnamon for use in the recipe, one can simply use a measuring spoon to scoop out this precise amount from a container or bag of ground cinnamon. If using whole cinnamon sticks, one would need to grind them into a fine powder using a spice grinder, coffee grinder, or mortar and pestle before scooping out 1/2 teaspoon.

Incorporating the measured 1/2 teaspoon of ground cinnamon into the recipe can be done by simply adding it to the dry ingredients mixture in the bread pudding batter. This way, the cinnamon is evenly distributed throughout the dessert and its flavor can meld with the other ingredients as they’re baked together.

• 1/4 teaspoon ground nutmeg

To make this delicious **Peachy Bread Pudding with Caramel Sauce**, you’ll need to gather the following ingredients.

The bread base for our pudding will be a mix of _stale bread_ and _fresh fruit_, which provides natural sweetness and flavor. You can use any type of bread, but challah or brioche works particularly well.

We’ll also be adding some aromatic spices to enhance the overall taste experience. _Ground cinnamon_ adds warmth and depth, while a pinch of _ground nutmeg_ contributes a slightly sweet and nutty flavor.

In addition to the bread and spices, our pudding will consist of a combination of _heavy cream_, _whole milk_, and _large eggs_. These ingredients provide richness and moisture, making the final product tender and creamy.

For an added layer of flavor, we’ll be using _caramel sauce_ as a topping. This can be store-bought or homemade, depending on your preference.

Here’s how you can prepare these ingredients for use in our peachy bread pudding recipe:

Preheat your oven to 350°F (180°C). Tear the stale bread into small pieces and place them on a baking sheet. Bake for about 10 minutes, or until the bread is lightly toasted and dry. Allow it to cool completely before using.

Pit and chop fresh peaches, then set aside. You can use any variety of peach you like, but _canned peaches_ are also an option if in-season peaches aren’t available.

Measure out the ground cinnamon and nutmeg according to the recipe’s instructions, using a 1/4 teaspoon measuring spoon for the nutmeg. Store any excess spices in airtight containers to keep them fresh.

In a separate mixing bowl, whisk together the heavy cream, whole milk, and large eggs until well combined. You can also add sugar or other sweeteners to taste.

Once you have all your ingredients prepared, it’s time to start assembling our peachy bread pudding. Stay tuned for the next step in this recipe!

Caramel Sauce and Whipped Cream

The peachy bread pudding with caramel sauce recipe requires a few essential ingredients to bring this dessert to life.

For the bread pudding, you will need:

1 cup stale white bread, cut into 1-inch cubes

1/2 cup granulated sugar

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup heavy cream

2 large eggs

1 tablespoon unsalted butter, melted

2 ripe peaches, diced

For the caramel sauce, you will need:

1 cup granulated sugar

1/4 cup water

1 tablespoon unsalted butter

1 teaspoon sea salt

1 teaspoon vanilla extract

To prepare the bread pudding, preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the cubed bread, granulated sugar, flour, cinnamon, nutmeg, and salt. Mix well until the bread is evenly coated.

Next, in a separate bowl, whisk together the heavy cream, eggs, and melted butter. Pour the mixture over the bread mixture and stir until all of the bread is saturated.

Gently fold in the diced peaches.

Pour the mixture into a 9×13-inch baking dish and bake for about 40-45 minutes or until golden brown.

While the bread pudding is baking, prepare the caramel sauce. In a medium saucepan, combine the granulated sugar, water, and salt. Place the saucepan over medium heat and cook until the sugar dissolves.

Bring the mixture to a boil and then reduce the heat to medium-low and simmer for about 10-15 minutes or until the caramel turns golden brown. Remove from the heat and whisk in the butter and vanilla extract.

Once the bread pudding is done, let it cool slightly before serving warm with the caramel sauce spooned on top. You can also refrigerate the bread pudding for up to a day before reheating it when needed.

To make whipped cream, you will need:

1 cup heavy cream

2 tablespoons granulated sugar

1 teaspoon vanilla extract

Beat the heavy cream in a large mixing bowl until soft peaks form. Gradually add the granulated sugar and beat until stiff peaks form.

Add the vanilla extract and mix well to combine.

• 1 cup heavy cream

The ingredients for the peachy bread pudding recipe include:

1. 1 cup heavy cream

2. 1/2 cup granulated sugar

3. 4 large eggs

4. 2 teaspoons vanilla extract

5. 2 cups cubed bread (preferably a day-old baguette)

6. 1/4 cup chopped fresh peaches (about 1 small peach)

7. Salt to taste

8. Caramel sauce for serving (see below for recipe)

The heavy cream plays a crucial role in the bread pudding’s rich and creamy texture. When preparing the mixture, it is essential to use high-quality heavy cream that has not been ultra-pasteurized or homogenized, as these processes can damage the cream’s natural fat molecules.

To prepare the heavy cream, you can simply pour it into a large mixing bowl or measuring cup. If desired, you can also add a pinch of salt to help bring out the flavors in the cream.

• 2 tablespoons unsalted butter

For this indulgent dessert, you’ll need to start by melting 2 tablespoons of unsalted butter. This will add a rich, creamy flavor to your Peachy Bread Pudding. You can melt the butter in a saucepan over low heat or in the microwave in short intervals until it reaches a smooth consistency.

• 1 tablespoon granulated sugar

In this recipe for Peachy Bread Pudding with Caramel Sauce, one key ingredient that plays a crucial role in balancing sweetness and texture is granulated sugar.

Granulated sugar, also known as white or table sugar, is a type of sucrose derived from sugarcane or sugar beets. It’s a staple in baking and cooking due to its ability to add sweetness and tenderness to a variety of dishes.

In the context of this bread pudding recipe, granulated sugar serves multiple purposes. Firstly, it adds natural sweetness to balance out the tartness of the peaches and any other flavors present in the dish.

Secondly, sugar acts as a tenderizer when mixed with liquid ingredients like eggs and milk. It helps break down the starches in the bread and promotes even cooking, resulting in a moist and fluffy texture.

To prepare this recipe, you’ll need one tablespoon of granulated sugar. This small amount may seem insignificant, but it’s crucial for achieving the perfect balance of sweetness and flavor in your Peachy Bread Pudding with Caramel Sauce.

• 1/2 teaspoon vanilla extract

The ingredients required for this recipe are:

– 4 cups stale bread, cut into 1-inch cubes (preferably a day-old baguette)

– 2 large ripe peaches, peeled and diced

– 1/4 cup granulated sugar

– 1/2 teaspoon salt

– 1/2 teaspoon vanilla extract

– 1/4 teaspoon ground cinnamon

– 1/4 teaspoon ground nutmeg

– 2 large eggs

– 1 cup heavy cream

– 2 tablespoons unsalted butter, melted

– Caramel sauce (recipe follows)

For the caramel sauce:

– 1/2 cup granulated sugar

– 2 tablespoons light corn syrup

– 2 tablespoons water

– 1 tablespoon unsalted butter

– 1 teaspoon vanilla extract

– Salt to taste

Now, let’s move on to the preparation of the Peachy Bread Pudding with Caramel Sauce:

Preheat your oven to 350°F (180°C).

In a large bowl, whisk together the sugar and salt until well combined.

Add in the diced peaches and stir until they are evenly coated with the sugar mixture.

Add the bread cubes to the bowl and toss them with the peach mixture until the bread is evenly coated.

In a separate bowl, whisk together the eggs, heavy cream, melted butter, vanilla extract, cinnamon, and nutmeg until well combined.

Pour the wet ingredients over the bread mixture and stir until everything is well combined.

Pour the mixture into a 9×13-inch baking dish and bake for about 35-40 minutes or until the top is golden brown and the center is set.

While the pudding is baking, prepare the caramel sauce by combining the granulated sugar, corn syrup, water, and salt in a small saucepan over medium heat.

Cook, stirring constantly, until the sugar dissolves, then increase the heat to medium-high and bring the mixture to a boil.

Once the mixture reaches 300°F (hard-ball stage), remove it from the heat and stir in the butter and vanilla extract until well combined.

Allow the caramel sauce to cool slightly before serving over the warm bread pudding.

Instructions for Baking the Pudding

Mixing and Assembling the Pudding

To bake the pudding, you will need to preheat your oven to 350 degrees Fahrenheit.

Mix together 4 cups of stale bread cubes and 1/2 cup of granulated sugar in a large mixing bowl.

Add 1/4 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of salt to the bread mixture and stir until well combined.

In a separate mixing bowl, whisk together 2 large eggs, 1 cup of heavy cream, and 1/2 cup of whole milk.

Add 1/4 cup of unsalted butter, melted, to the wet ingredients and stir until smooth.

Pour the wet ingredients over the bread mixture and stir until the bread is evenly coated.

Optional Mix-Ins

You can customize your pudding with various mix-ins, such as:

• 1 cup of diced peaches in heavy syrup

• 1/2 cup of chopped pecans or walnuts

• 1/4 cup of brown sugar

Assembling the Pudding

To assemble the pudding, you will need to:

1. Pour the bread mixture into a 9×13 inch baking dish.

2. Bake the pudding in a preheated oven at 350 degrees Fahrenheit for 35-40 minutes or until it is golden brown and set.

Caramel Sauce

To make the caramel sauce, you will need to:

1. Melt 1/2 cup of unsalted butter in a small saucepan over medium heat.

2. Add 1 cup of heavy cream and 1 tablespoon of granulated sugar to the saucepan and stir until the sugar has dissolved.

3. Bring the mixture to a boil, then reduce the heat to low and simmer for 5-7 minutes or until the caramel sauce has thickened slightly.

To serve, cut the pudding into squares and top each serving with a spoonful of warm caramel sauce.

• Preheat oven to 350°F (180°C)

To begin baking the peach bread pudding, it’s essential to preheat the oven to 350°F (180°C). This step sets the stage for a perfectly baked dessert. Here are the detailed instructions:

1. Preheat your oven to 350°F (180°C). This temperature is crucial in ensuring that the bread pudding cooks evenly and at a moderate pace, preventing it from burning or becoming overcooked.

2. While the oven is preheating, take this opportunity to prepare the ingredients needed for the peach bread pudding. The recipe typically includes sliced peaches, cubed bread, eggs, sugar, cinnamon, nutmeg, and vanilla extract.

3. Mix the sliced peaches with a hint of sugar, cinnamon, and nutmeg in a separate bowl to create a flavorful filling for the bread pudding. You can adjust the amount of spice according to your taste preferences.

Once the oven has reached 350°F (180°C), it’s time to assemble the peach bread pudding. Here’s how:

• Combine the cubed bread, egg mixture, and sugar in a large mixing bowl, stirring until well combined.

• Add the prepared peach filling to the bread mixture, gently folding it into the dough. Be cautious not to overmix the batter, as this can lead to a dense texture.

Next, transfer the bread pudding mixture into a greased 9×13-inch baking dish or any similar-sized pan. If you want to add an extra layer of flavor and texture, sprinkle some chopped nuts or brown sugar on top.

1. Place the baking dish in the oven and bake for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean. The bread pudding should be golden brown on top and puffed.

As the peach bread pudding is baking, prepare the caramel sauce to complement this dessert perfectly. This involves melting sugar in a pan over low heat, allowing it to turn a rich amber color before adding heavy cream. Stir constantly to prevent burning or scorching the sauce.

1. Once the bread pudding has finished baking, remove it from the oven and let it cool for a few minutes before serving.

2. Serve the warm peach bread pudding with an abundance of caramel sauce drizzled on top. This dessert is perfect for special occasions or as a comforting treat during any time of year.

• In a large bowl, whisk together bread, granulated sugar, brown sugar, cinnamon, and nutmeg

To begin making the Peachy Bread Pudding with Caramel Sauce, start by preheating your oven to 350°F (180°C). This will ensure that your bread pudding bakes evenly and at the right temperature.

In a large bowl, whisk together:

• 4 cups stale bread, cut into 1-inch cubes
• 1/2 cup granulated sugar
• 2 tablespoons brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

Mix these ingredients together until they are well combined. Make sure to break down any clumps of bread and sugar.

In a separate bowl, whisk together:

• 2 large eggs
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract

Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.

Cut your peaches into bite-sized pieces and fold them gently into the bread mixture.

Spoon the batter evenly into a 9×13-inch baking dish that has been sprayed with cooking spray.

Bake for 35-40 minutes, or until the top is golden brown and the pudding is set. The internal temperature should reach 190°F (88°C).

While the bread pudding is baking, prepare your caramel sauce by combining:

• 1/2 cup heavy cream
• 1/4 cup granulated sugar

In a small saucepan over medium heat, cook the mixture until it comes to a boil. Reduce the heat to low and simmer for about 5 minutes, or until the caramel turns a deep amber color.

Remove the bread pudding from the oven and let it cool for a few minutes before serving. Drizzle the warm caramel sauce over the top of the pudding and serve immediately.

• In a separate bowl, whisk together eggs, milk, vanilla extract, and melted butter

To begin preparing the bread pudding mixture for the Peachy Bread Pudding with Caramel Sauce, whisk together the following ingredients in a separate bowl:

• Eggs
• Milk
• Vanilla extract
• Melted butter

Mix these components thoroughly until well combined. Be sure to scrape down the sides of the bowl with a rubber spatula to ensure everything gets fully incorporated.

This mixture will serve as the base for the bread pudding, which is crucial in achieving its characteristic texture and flavor profile.

Baking the Pudding

To bake a delicious **Peachy Bread Pudding**, you will need to follow these steps carefully.

Gather all the necessary ingredients and equipment, including:

• 4 cups stale bread, cut into 1-inch cubes
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup heavy cream
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 cup sliced peaches
• Caramel sauce, for serving (see below for recipe)

Preheat your oven to 350°F (180°C). While the oven is heating up, prepare the bread cubes by placing them in a large mixing bowl. In a separate bowl, whisk together the sugar, brown sugar, and cinnamon until well combined.

Pour the sugar mixture over the bread cubes and toss until the bread is evenly coated.

In another bowl, whisk together the heavy cream, eggs, salt, and vanilla extract. Add this wet ingredients to the bread mixture and stir until the bread is well saturated with the liquid mixture.

Slice the peaches into 1-inch pieces and fold them into the bread mixture. Make sure they are evenly distributed throughout the pudding.

Transfer the pudding mixture to a 9×13 inch baking dish. If you want to add an extra touch of caramel flavor, drizzle it over the top of the pudding before baking. Cover the dish with aluminum foil and bake for 35-40 minutes or until the top is golden brown.

After removing the foil, continue baking for an additional 10-15 minutes or until the top is lightly browned. Remove from oven and let cool for a few minutes before serving. Serve warm with caramel sauce drizzled over the top of each serving.

**Caramel Sauce Recipe:**

• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

In a small saucepan, melt the butter and add the brown sugar, granulated sugar, and heavy cream. Whisk until well combined and bring to a boil. Reduce heat to medium-low and simmer for 5-7 minutes or until the sauce thickens slightly.

Remove from heat and stir in the vanilla extract. Let cool to room temperature before using. This caramel sauce will keep for up to 1 week in an airtight container in the refrigerator.

• Pour wet ingredients into dry ingredients and mix until just combined

To ensure that the peachy bread pudding turns out moist and delicious, it’s essential to follow the instructions carefully when mixing the wet ingredients with the dry ingredients.

Firstly, pour the wet ingredients into the dry ingredients in a large bowl. The wet ingredients consist of 2 large eggs, 1 cup of milk, 1/4 cup of heavy cream, and 1 teaspoon of vanilla extract.

Now, gently fold the mixture until just combined. It’s crucial not to overmix at this stage, as it can result in a dense and unpleasant texture.

Avoid using an electric mixer or whisk as it may cause the batter to become too smooth and develop gluten, leading to a tough pudding.

Instead, use a spatula or spoon to gently fold the wet ingredients into the dry ingredients. This will help distribute the liquid evenly without developing the gluten in the flour.

Continue folding until you see no more dry spots of flour and the mixture is just combined. It’s okay if there are still some lumps at this stage, as they will disappear during baking.

• Pour mixture into a 9x13inch baking dish

To bake the pudding, start by preheating your oven to 350°F (180°C).

Next, pour the mixture into a 9×13-inch baking dish, making sure to spread it evenly and fill it to the top.

Place the baking dish in the center of the oven and bake for about 35-40 minutes, or until the pudding is set and the edges are golden brown.

While the pudding is baking, prepare the caramel sauce by melting the butter and sugar in a saucepan over low heat, then adding the heavy cream and brown sugar.

Bring the mixture to a simmer and cook for about 5 minutes, or until it thickens slightly and turns a deep amber color.

Remove the pudding from the oven and let it cool for a few minutes before serving.

To serve, scoop out generous portions of the warm bread pudding into bowls, then drizzle with the rich caramel sauce.

Garnish with fresh fruit or nuts, if desired, to add a pop of color and texture to each serving.

Enjoy your delicious Peachy Bread Pudding with Caramel Sauce!

• Bake for 3540 minutes or until golden brown

To bake the pudding, follow these steps carefully:

1. Preheat the oven to 350°F (180°C) and ensure that you have a baking sheet or a large dish ready for the pudding.

2. In a small saucepan, melt the butter over low heat and set it aside for later use.

3. In a separate mixing bowl, whisk together the eggs, sugar, milk, vanilla extract, and cinnamon until well combined.

4. Add the melted butter to the egg mixture and stir until smooth.

5. Cut the peach bread into 1-inch cubes and add them to the wet ingredients. Stir until all the bread is evenly coated with the mixture.

6. Pour the bread mixture into the prepared baking sheet or dish, ensuring it’s evenly spread out.

7. Cover the pudding with aluminum foil and bake for 30 minutes at 350°F (180°C).

Timing is crucial:

• Bake for an additional 3 hours and 40 minutes or until the top of the pudding is golden brown.
• After each hour, rotate the baking sheet to ensure even browning.

The total baking time should be approximately 4 hours (3 hours and 40 minutes after the initial 30 minutes).

Tips for perfect browning:

• Keep an eye on the pudding during the last hour of baking, as it can quickly go from perfectly golden brown to burnt.
• If you notice any uneven browning, adjust the position of the baking sheet in the oven.

Once the pudding is cooked and golden brown, remove it from the oven and let it cool for a few minutes before serving with caramel sauce.