Peach Bread Pudding.
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Cook time.
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Serves.
Nothing says comfort quite like a skillet of bread pudding fresh from the oven—but this version takes it to the next level. Juicy caramelized peaches melt into golden cubes of our ACE Bakery® Rustic Italian Oval Bread, all soaked in a rich vanilla custard. Baked until puffed and golden, with just the right balance of soft, creamy center and crisp edges, this dessert is pure indulgence. Top it with a scoop of vanilla ice cream and you’ve got a summertime classic that feels both cozy and a little bit decadent.
INGREDIENTS1 loaf Ace Rustic Italian Oval Bread, cut into 1-inch cubes (slightly stale or toasted)4-5 large ripe peaches, diced 4 Tbsp unsalted butter, divided½ cup brown sugar1 tsp cinnamon1 cup whole milk1 cup heavy cream¾ cup granulated sugar4 large eggs1 tsp vanilla extractPinch of saltVanilla ice cream, for serving.
INSTRUCTIONSPrep the bread: If the bread isn’t stale, toast the cubes on a sheet pan at 325°F for 10–12 minutes until lightly crisped.Caramelize the peaches: Heat a 10" cast iron skillet over medium heat. Add 2 Tbsp butter. Once melted, stir in brown sugar and cinnamon. Add peaches and cook 3–4 minutes until softened and glossy, just starting to caramelize. Remove half of the peaches to a plate (these will go on top later).Make the custard: In a large bowl, whisk together milk, cream, sugar, eggs, vanilla, and salt until smooth.Scatter bread cubes into the skillet with the caramelized peach mixture still at the bottom. Pour custard evenly over the bread, gently pressing to help it soak in. Tuck the reserved peaches over the top. Dot with remaining 2 Tbsp butter.Preheat oven to 350°F. Bake 35–40 minutes, until puffed, golden, and custard is mostly set (slightly jiggly in the center is fine).Scoop warm bread pudding straight from the skillet, making sure everyone gets some caramelized edges. Top with vanilla ice cream and enjoy! .
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