Description
This Almond Peach Bread Pudding is a delightful fusion of tender bread soaked in a rich almond-infused custard, layered with juicy ripe peaches and crunchy almonds. Baked to golden perfection and topped with caramel sauce and optional vanilla ice cream, it makes a perfect comforting dessert for gatherings or a cozy night in.
Ingredients
Bread and Fruit
- 1 (16 ounce) loaf baguette, torn into 1½-inch pieces (about 8 cups)
- 3 ripe peaches, diced
- 1 cup raw almonds, roughly chopped
Custard
- 1½ cups whole milk
- 1½ cups heavy cream
- ½ cup granulated sugar
- ¼ teaspoon sea salt
- 4 large eggs
Toppings
- ½ cup sliced almonds
- ½ cup caramel sauce (homemade or store bought)
- ½ gallon vanilla ice cream (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F with a rack in the center position. Line a 9×13 inch baking dish with parchment paper to prevent sticking and easy cleanup.
- Combine Bread, Peaches, and Almonds: Place the torn baguette pieces, diced peaches, and half of the roughly chopped almonds into the prepared baking dish. Toss gently to combine all ingredients evenly.
- Simmer Milk Mixture: In a small saucepan over medium heat, combine whole milk, heavy cream, the remaining chopped almonds, granulated sugar, and sea salt. Bring the mixture to a gentle simmer, stirring occasionally until the sugar dissolves, about 5 minutes. Remove from heat and let steep for 30 minutes to infuse almond flavor.
- Strain Almonds: Using a fine mesh sieve, nut milk bag, or cheesecloth-lined colander, strain out the almonds from the milk mixture. Reserve the infused milk mixture and discard the solids.
- Mix Eggs and Soak Bread: In a medium bowl, whisk the eggs with the reserved almond milk mixture until fully combined. Pour this custard evenly over the bread and peach mixture in the baking dish. Press down the bread gently with a spatula or your hands to ensure it is fully submerged in the custard. Sprinkle the sliced almonds evenly over the top.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for approximately 45 minutes, or until the center has puffed up and is set but not browned.
- Bake Uncovered: Remove the foil and return the dish to the oven. Continue baking for an additional 10 to 20 minutes until the top is lightly browned and the sliced almonds are toasted to a golden color.
- Serve: Spoon the warm bread pudding onto plates. Drizzle generously with caramel sauce and serve with a scoop of vanilla ice cream, if desired, for a creamy and delicious finishing touch.
Notes
- Using ripe peaches will ensure a naturally sweet and juicy component to the pudding.
- The soaking step with almond-infused milk adds a subtle nutty flavor that enhances the dessert.
- For a dairy-free variation, substitute milk and cream with almond milk and coconut cream, but note the texture and flavor will differ.
- Allow the bread pudding to cool slightly before serving if preferred, though it is traditionally enjoyed warm.
- Store any leftovers covered in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
