Peach Bread Pudding

Peach bread pudding is such a comforting food, and it's versatile too! You can enjoy this for breakfast or serve it as a dessert. I love the fresh, sweet flavor the peaches bring to this dish. I used Cuban bread because i believe that its soft texture is perfect for soaking up the sweet custard. I just couldn't get enough peach bread pudding the first time i tried it, and now i am so glad i have a simple recipe to go to when my bread pudding cravings kick in :).

Peach Bread Pudding 

Yield: 6 Servings Active Time: 15 minutes Bake Time: 30-40 minutes Total Time: 45- 55 minutes  Source: Slightly adapted from Food.com's Peach Bread Pudding

Ingredients
2 eggs
3/4 cup granulated sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1 (12 ounce) can evaporated milk, scalded
1 cup water
3 cups cubed bread (I used Cuban bread)
1 cup peaches, fresh, ripe, finely diced with their skin on

Step 1
Preheat oven to 375 degrees Fahrenheit. Grease a medium sized baking pot and place it inside a larger baking casserole.
Step 2
Begin to scald your evaporated milk.
Step 3
In a large bowl mix the first 6 ingredients together.
Step 4
Once the evaporated milk is scalded mix the water and the evaporated milk together in a separate bowl.
Step 5
Slowly add the milk/water mixture to the egg mixture while stirring.
Step 6
Put the cubed bread and peaches into the greased baking pot and then pour the liquid mixture onto the bread and peaches. Mix to incorporate the liquids with the bread.
Step 7
Add water to the larger casserole to create a water bath for your baking pot.
Step 8
Carefully place in the oven and bake for 30-40 minutes, or until a tester comes out clean.
Step 10
Let cool to desired temperature and enjoy :)!

Pictures of the process

Creating the water bath for the pudding.