Peach Bread Pudding
serves 8-12


6 cups French bread or Brioche, cut into medium cubes
4 cups milk
6 eggs
1 Tablespoon vanilla extract
2 Tablespoons Peach Schnapps, optional
1-1/2 cups brown sugar, firmly packed
4 cups peeled peaches-fresh or frozen, cut into medium cubes
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg, freshly grated
1/8 teaspoon ground cloves
3 Tablespoons butter


Preheat oven to 350°F. Place the bread cubes in a large mixing bowl. Make custard by whisking together milk, eggs, Peach Schnapps, vanilla extract and ½ cup sugar. Pour over bread cubes, stir lightly and set aside.

In another bowl, gently toss peaches, remaining 1 cup sugar, cinnamon and the nutmeg. Combine the bread custard with the peach mixture. Melt butter in casserole dish in the oven. Take dish out, turn bread pudding batter into dish and return to oven to bake for 50 to 60 minutes. Insert toothpick to make sure custard is completely baked. Serve warm or cold with whipped cream.