I’ve only had bread pudding once in my life, and it was completely unintentionally. The first time my roommates and I had gone out for tapas senior year and we couldn’t decide which dessert to go with, bread pudding or chocolate cake. We went with the cake, but the server brought us out the bread pudding too as a treat on the house! And I could see why he wanted us to try it, it was carmelly and rich and warm and delicious, basically the perfect dessert. The bread pudding I’ve made here is far less rich, I actually tried to make it relatively healthy since I’ve been trying to eat a more balanced diet lately. When I made it I kept the crusts on the bread slices, but I ended up not liking their firmness in comparison to the rest of the bread, so I removed the bread crusts for the recipe. I also threw in some peaches because they’re my favorite fruit and happen to be in season, (FINALLY!) I hope you all enjoy this moderately healthy dessert as much as I did, it’s a real treat!
Preheat oven to 350 degrees Fahrenheit. Grease a small loaf pan and lay the bread slices down flat, layering them like shingles. In a small bowl, mix together 1 tablespoon of the white sugar, 1/4 teaspoon of the cinnamon and 1/4 teaspoon of the nutmeg. Sprinkle the sugar mixture in between the slices of bread in the pan. Set the pan aside.
In a medium-sized bowl, mix together the eggs, milk, vanilla, butter, brown sugar, peach juice, and the remaining cinnamon and nutmeg. Pour this mixture over the bread slices in the pan. Arrange the peach slices in between the slices of bread and sprinkle the remaining sugar and the graham cracker crumbs over the slices. Place the pan in the oven and bake for 30 minutes, or until the bread has softened and the liquid mixture in the bottom of the pan is cooked through.