Peach season is upon us. We are blessed to have a peach orchard not too far away and even more blessed to have peaches growing in our yard. (Although, the area wildlife enjoys more of the peaches that I grow than we do!) Our peach crop this season consisted of one peach (it’s still a young tree), but it was a glorious peach. It looked juicy and delicious. I had been checking on our sole peach every few days as had Kelly when Eric & I took off for vacation. Shortly after coming home, I went to check on my peach and found a pristine peach pit on the ground under the tree! It was probably a deer that thoroughly enjoyed that single, perfect peach from our tree this year.

While disappointed, I am not destined to do without fresh peaches this year. The orchard has a wonderful crop of peaches that are ready. Peaches don’t ripen (get sweeter) after they are picked, they only get softer. For the most intense, sweet peach flavor, tree ripened is best. I’m perusing my stockpile of peach recipes to decide what else I will make along with this peach bread pudding recipe. Of course, we’ll be eating lots of peaches as is, because nothing beats a freshly picked ripe peach for eating pleasure!

Peach Bread Pudding (adapted from Emeril Lagasse)

Total Time:  2 hours, 15 minutes  Prep time:  15 minutes    Cook time:  1 hour 15 minutes Yield:  4 to 6 servings

Directions:
Preheat the oven to 350°. Butter a 2 quart baking dish with 1-2 teaspoons of the softened butter.  In a large bowl, combine the bread cubes, heavy cream and milk and let it sit for 15 minutes, stirring occasionally.

Allow the bread cubes to soak up the milk & cream mixture.

While the bread is soaking, heat the remaining softened butter in a large skillet and when the butter begins to bubble, add the peaches and 2 tablespoons of the sugar. Cook, stirring occasionally, until peaches are golden brown around the edges and softened, about 4 to 6 minutes. Set them aside.

Toss the diced peaches with some sugar and soften them in a skillet with  butter.

In a medium bowl, combine the eggs, the remaining sugar (6 tablespoons), vanilla and nutmeg and whisk well to combine.

Mix thoroughly.

Stir the egg mixture into the bread mixture and fold to combine.

A gentle touch is needed to combine the egg mixture with the bread & cream mixture.

Add the warm peaches and fold gently but thoroughly to combine. Pour into the prepared dish. Drizzle with the melted butter and bake the bread pudding until golden brown, puffed, and slightly firm when pressed in the center, about 45 minutes to 1 hour.

Ready for the oven!

Cool on a wire rack until just warm, about 20 minutes. Serve with whipped cream or vanilla ice cream.

Don’t be alarmed when the bread pudding falls in the middle as it cools.

It’s hard to go wrong with tree ripened, sweet, juicy peaches!  ~Linda

Peach Bread Pudding (adapted from Emeril Lagasse)

Total Time:  2 hours, 15 minutes  Prep time:  15 minutes    Cook time:  1 hour 15 minutes Yield:  4 to 6 servings

Directions:
Preheat the oven to 350°. Butter a 2 quart baking dish with 1-2 teaspoons of the softened butter.  In a large bowl, combine the bread cubes, heavy cream and milk and let it sit for 15 minutes, stirring occasionally.
While the bread is soaking, heat the remaining softened butter in a large skillet and when the butter begins to bubble, add the peaches and 2 tablespoons of the sugar. Cook, stirring occasionally, until peaches are golden brown around the edges and softened, about 4 to 6 minutes. Set them aside.
In a medium bowl, combine the eggs, the remaining sugar (6 tablespoons), vanilla and nutmeg and whisk well to combine. Stir the egg mixture into the bread mixture and fold to combine. Add the warm peaches and fold gently but thoroughly to combine. Pour into the prepared dish. Drizzle with the melted butter and bake until golden brown, puffed, and slightly firm when pressed in the center, about 45 minutes to 1 hour. Cool on a wire rack until just warm, about 20 minutes. Serve with whipped cream or vanilla ice cream.