Peach and Buttermilk Bread Pudding With Golden Raisins

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READY IN: 1hr 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Arrange a rack in the middle of the oven and put a large baking sheet on the rack below it, to catch any drips later. Heat the oven to 350 degrees.
  • In a large bowl, toss together the bread, buttermilk, heavy cream, milk, raisins and nutmeg and set aside to soak for 20 minutes.
  • Meanwhile, in a medium bowl, toss together one-fourth cup of the granulated sugar, lemon juice, cinnamon and peaches, to coat; set aside.
  • Grease a 9-by-13-inch casserole dish with butter; set aside.
  • Whisk together the eggs, vanilla, salt and remaining 1 1/4 cups of the granulated sugar in a medium bowl, then add to bowl with the bread mixture. Add the macerated peaches and stir well to combine. Transfer to the prepared dish and spread out evenly.
  • Sprinkle the turbinado sugar over the top and bake until cooked through and deep golden brown, covering with a sheet of foil if parts of the top get too dark, about 1 1/4 hours.
  • Serve warm or at room temperature. Serve with a drizzle of cream, if desired.
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