Peach Caramel Bread Pudding

This Peach Caramel Bread Pudding is one of those recipes that is both thrifty and fancy. It is a great way to use any bread you may have (I use it with Keto bread for myself) and my Squash Braided Bread is another tasty choice. The recipe originally calls for French Bread, but the choice is yours!
I’ve made this so many different ways, too. Bread pudding sounds old fashioned, but it’s literally just french toast cut up into a pan before baking instead of cooked on the stovetop. The egg mixture is a custard and baked together, makes this tender, creamy dish that marries well with other ingredients like cream cheese, breakfast meats, savory additions like sauteed onion, the list is endless.

Peach Caramel Bread Pudding
1 loaf of French Bread, sliced or cubed
6 eggs, beaten
2 cups milk (I used condensed milk)
Cinnamon
1 Tbsp Vanilla
1 28 ounce can sliced peaches OR 1 quart of home canned peaches, drained
1 stick butter
1 cup brown sugar
1 Tbsp water

1. Grease a 13 X 9 cake pan and set aside
2. In a saucepan, combine brown sugar, water, stick of butter
3. Bring to a simmer and continue to cook, stirring often, for 8 minutes
4. Pour brown sugar mixture over bottom of pan, spreading to cover.
5. Drain peaches and add them evenly over the brown sugar layer.
6. Place sliced bread or bread cubes over the top of peaches.
7. Pour egg mixture over all.
8. Gently press bread into egg mixture, so it soaks into most of it.
9. Bake covered with foil, in a 350 oven, for 20 minutes.
10. Uncover and continue baking for another 20 minutes, or until golden brown on top.
11. Serve immediately
    

Here are some more recipe ideas you may like:

Sourdough Brown Sugar Rolls

Easy Bread Machine Cinnamon Rolls

One Hour Dinner Rolls