Peach And Buttermilk Bread Pudding With Golden Rais

Name: Peach And Buttermilk Bread Pudding With Golden Raisins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups sourdough bread cubes, stale; 2 cups buttermilk; 2 cups heavy cream; 2 cups milk; 1 cup golden raisin; 3/4 teaspoon nutmeg, freshly grated; 1 1/2 cups granulated sugar, divided; 2 tablespoons lemon juice, fresh; 1 teaspoon cinnamon, ground; 2 1/2 lbs peaches, peeled, pitted and sliced one-eighth-inch thick (about 8); 1 teaspoon butter; 6 eggs; 1 1/2 teaspoons vanilla extract; 1 teaspoon kosher salt; 1/4 cup demerara sugar (turbinado ok too)

Servings: persons

8 cups sourdough bread cubes, stale
2 cups buttermilk
2 cups heavy cream
2 cups milk
1 cup golden raisin
3/4 teaspoon nutmeg, freshly grated
1 1/2 cups granulated sugar, divided
2 tablespoons lemon juice, fresh
1 teaspoon cinnamon, ground
2 1/2 lbs peaches, peeled, pitted and sliced one-eighth-inch thick (about 8)
1 teaspoon butter
6 eggs
1 1/2 teaspoons vanilla extract
1 teaspoon kosher salt
1/4 cup demerara sugar (turbinado ok too)

1
Arrange a rack in the middle of the oven and put a large baking sheet on the rack below it, to catch any drips later. Heat the oven to 350 degrees.
2
In a large bowl, toss together the bread, buttermilk, heavy cream, milk, raisins and nutmeg and set aside to soak for 20 minutes.
3
Meanwhile, in a medium bowl, toss together one-fourth cup of the granulated sugar, lemon juice, cinnamon and peaches, to coat; set aside.
4
Grease a 9-by-13-inch casserole dish with butter; set aside.
5
Whisk together the eggs, vanilla, salt and remaining 1 1/4 cups of the granulated sugar in a medium bowl, then add to bowl with the bread mixture. Add the macerated peaches and stir well to combine. Transfer to the prepared dish and spread out evenly.
6
Sprinkle the turbinado sugar over the top and bake until cooked through and deep golden brown, covering with a sheet of foil if parts of the top get too dark, about 1 1/4 hours.
7
Serve warm or at room temperature. Serve with a drizzle of cream, if desired.

1872

kcal

Calories

154

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 cups sourdough bread cubes, stale, 2 cups buttermilk, 2 cups heavy cream, 2 cups milk, and more.

Yes, Peach And Buttermilk Bread Pudding With Golden Raisins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peach And Buttermilk Bread Pudding With Golden Raisins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions