Peach and Buttermilk Bread Pudding With Golden Raisins

I can almost smell the sweet, sun-ripened peaches just thinking about this recipe. As a child, summers meant endless hours spent in my grandmother’s kitchen, and one of my fondest memories is watching her assemble a bread pudding, the air thick with the scent of cinnamon and warm milk. She’d always add whatever fruit was in season, and when the peaches were at their peak, this buttermilk bread pudding was an absolute must. The creamy texture, the tangy buttermilk, and those bursts of sweet peach are an unforgettable taste of summer.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes
• Servings: 12
• Yield: 1 large casserole
• Dietary Type: Not specified

Ingredients

• 8 cups sourdough bread cubes, stale
• 2 cups buttermilk
• 2 cups heavy cream
• 2 cups milk
• 1 cup golden raisins
• ¾ teaspoon nutmeg, freshly grated
• 1 ½ cups granulated sugar, divided
• 2 tablespoons lemon juice, fresh
• 1 teaspoon cinnamon, ground
• 2 ½ lbs peaches, peeled, pitted, and sliced one-eighth-inch thick (about 8)
• 1 teaspoon butter
• 6 eggs
• 1 ½ teaspoons vanilla extract
• 1 teaspoon kosher salt
• ¼ cup demerara sugar (turbinado ok too)

Equipment Needed

• Large bowl
• Medium bowl
• 9-by-13-inch casserole dish
• Whisk
• Baking sheet
• Oven
• Measuring cups and spoons

Instructions

1. Arrange a rack in the middle of the oven and place a large baking sheet on the rack below it to catch any drips that may occur during baking. Preheat the oven to 350 degrees F (175 degrees C).

2. In a large bowl, combine the stale sourdough bread cubes, buttermilk, heavy cream, milk, golden raisins, and freshly grated nutmeg. Set this mixture aside to soak for 20 minutes. This soaking period is crucial for the bread to absorb the liquids, creating the perfect, custardy texture.

3. While the bread is soaking, prepare the peaches. In a medium bowl, gently toss together the sliced peaches, one-fourth cup of the granulated sugar, fresh lemon juice, and ground cinnamon until the peaches are evenly coated. The lemon juice not only enhances the peach flavor but also helps prevent them from browning. Set this mixture aside. Macerating the peaches allows them to release some of their juices, further infusing the bread pudding with flavor.

4. Grease a 9-by-13-inch casserole dish generously with the butter. This will prevent the bread pudding from sticking and ensure easy removal when serving.

5. In a separate medium bowl, whisk together the eggs, vanilla extract, kosher salt, and the remaining 1 ¼ cups of granulated sugar until well combined and slightly frothy. This step ensures that the eggs are evenly distributed throughout the mixture, contributing to a smooth and consistent texture.

6. Add the egg mixture to the bowl with the bread mixture. Then, add the macerated peaches (including any accumulated juices) and stir everything thoroughly to combine. Make sure that the peaches are evenly dispersed throughout the bread mixture.

7. Transfer the mixture to the prepared casserole dish and spread it out evenly.

8. Sprinkle the demerara sugar (or turbinado sugar) evenly over the top of the bread pudding. This will create a beautiful, slightly crunchy crust as it bakes.

9. Bake the bread pudding until it is cooked through and deep golden brown. This typically takes about 1 hour and 15 minutes. To prevent the top from getting too dark, cover it with a sheet of foil during the last portion of the baking time. Check for doneness by inserting a knife into the center; if it comes out clean, the bread pudding is ready.

10. Serve warm or at room temperature. A drizzle of cream just before serving elevates this dessert.

Expert Tips & Tricks

• Stale bread is key: Using stale bread is essential for absorbing the liquid without becoming mushy. If your bread isn’t stale enough, you can dry it out in a low oven (200°F) for about 30 minutes.
• Don’t skip the soaking: The 20-minute soaking period allows the bread to fully absorb the liquid, resulting in a creamier texture.
• Fresh nutmeg makes a difference: Freshly grated nutmeg has a much more intense and aromatic flavor compared to pre-ground nutmeg.
• Adjust sugar to taste: If your peaches are exceptionally sweet, you may want to reduce the amount of sugar slightly.
• Prevent burning: Keep an eye on the bread pudding while it bakes, and cover it with foil if the top starts to brown too quickly.
• Enhance Flavor: Adding a tablespoon of bourbon or rum to the egg mixture will add depth of flavor to the dessert.

Serving & Storage Suggestions

This Peach and Buttermilk Bread Pudding is best served warm or at room temperature. For an extra touch of indulgence, drizzle with a little heavy cream or whipped cream. It also pairs well with a scoop of vanilla ice cream.

Leftovers can be stored in the refrigerator for up to 3 days. To reheat, cover with foil and bake in a preheated oven at 350°F (175°C) until warmed through, or microwave individual portions. Bread pudding can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	408.5 kcal	Not Available
Calories from Fat	Not Available	43%
Total Fat	19.7 g	30%
Saturated Fat	11.3 g	56%
Cholesterol	168.3 mg	56%
Sodium	262.1 mg	10%
Total Carbohydrate	53.5 g	17%
Dietary Fiber	2 g	8%
Sugars	46.6 g	186%
Protein	7.9 g	15%

Variations & Substitutions

• Other Fruits: Feel free to substitute other fruits for the peaches, such as nectarines, plums, or berries.
• Bread Type: While sourdough is recommended, other types of bread, such as challah or brioche, can also be used.
• Dairy-Free: For a dairy-free version, substitute almond milk or soy milk for the buttermilk and milk, and use a dairy-free heavy cream alternative.
• Spice Variations: Experiment with different spices, such as cardamom or ginger, to add a unique flavor.
• Nut Addition: Add a handful of chopped pecans or walnuts to the bread mixture for added crunch and flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this bread pudding ahead of time?
A: Yes, you can assemble the bread pudding up to 24 hours in advance and store it in the refrigerator. Bake it just before serving.

Q: What if I don’t have buttermilk?
A: You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Q: Can I use frozen peaches?
A: Yes, but thaw them completely and drain off any excess liquid before using them.

Q: How do I know when the bread pudding is done?
A: The bread pudding is done when it is golden brown and a knife inserted into the center comes out clean.

Q: Can I freeze the bread pudding after it’s baked?
A: Yes, allow the bread pudding to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts

I hope this recipe inspires you to create your own delicious memories. This Peach and Buttermilk Bread Pudding is more than just a dessert; it’s a taste of summer, a comforting embrace, and a reminder of the simple joys in life. Don’t be afraid to experiment with different flavors and ingredients to make it your own. I’d love to hear about your creations and any variations you come up with! Pair a slice of this warm bread pudding with a glass of chilled Moscato d’Asti for the perfect summertime treat. Happy baking!