Fresh Peach Bread and Butter Pudding

This is new twist on an old style recipe using ripe fresh sweet peaches to infuse crusty bread in a rich egg custard that gives plenty of rustic crispy topping, which will have them coming back for more! Served warm in summer with some additional fresh fruits it makes a great, easy to make dessert!

Sufficient for 6 good sized serves.

You will need:

Thick sliced bread such a French Stick, Ciabatta or Vienna white bread
Butter or Olive Oil spread
Fresh peaches, 5 should be enough depending on size, sliced

For the custard:

300mls of full cream milk, or half and half, or all cream!
2 free range eggs
50ml of caster sugar
Optional: splash of Dark Jamaican rum or Irish whiskey in the custard!
Optional: Nuts such as pecans or Macadamias to garnish the top


The difference in this bread and butter pudding is that the bread is thickly sliced and the slices are stacked against each other in the dish. The egg custard will not cover them completely, but in the cooking they will become golden and crunchy!
Pre-heat oven to 180 c or 160 c for a fan oven

Slice and roughly butter the bread rounds, enough to fill you baking dish.
Tuck the ripe peach slices generously between the buttered bread.
The juicier the peach the better it will be, slice them over the bread so any juice falls on the bread.

Whisk the eggs and sugar until thick and creamy and then whisk in the milk and/or cream. You will get a better result if the milk/cream has been warmed. Add any alcohol if using or substitute with a teaspoon of real vanilla essence.

Gently pour evenly over the bread and peaches, ensuring all the exposed crust receive some liquid. Sprinkle with nuts if you wish or some raw sugar for a crunchy top.

Bake in the oven for around 40 minutes until egg custard appears set.
If the top is too dry and starts burning, cover with a piece of foil!


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