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1
Whisk the eggs, cream, sugar, schnapps, and salt in a large bowl until the eggs are broken up and the mixture is evenly combined.
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2
Add the bread and mix well with your hands, gently squeezing the bread (but see Game plan note above).
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3
Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 4 hours.
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4
Meanwhile, heat the oven to 425 degrees F and arrange a rack in the middle.
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5
Halve, pit, and slice the peaches or nectarines into sixths.
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6
Arrange them in a single layer on a baking sheet and roast until soft and slightly browned, about 15 to 20 minutes.
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7
Let cool to room temperature on the baking sheet on a wire rack.
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8
If youre not using the roasted peaches right away, refrigerate them until youre ready to bake the bread pudding.
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9
Reduce the oven temperature to 325 degrees F and arrange one rack in the middle and one in the lower third.
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10
Place a foil-lined baking sheet on the lower rack (it will catch any drips from the bread pudding while baking).
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11
Coat a 13-by-9-inch baking dish with butter and set aside.
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12
Remove the bread mixture from the refrigerator, add the roasted peaches, and mix until the peaches are evenly distributed.
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13
Pour the bread-peach mixture into the prepared baking dish and spread into an even layer.
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14
Drop tablespoon-sized dollops of the dulce de leche evenly over the bread mixture, pushing on them to slightly submerge.
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15
Cover the pudding with foil and bake on the middle rack until the custard around the outer 2 inches is set but the center is still slightly jiggly, about 1 1/2 hours.
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16
Remove the foil and continue to bake until the surface is browned in some spots, about 30 minutes more.
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17
Remove to a wire rack and let cool for at least 30 minutes before serving.
