Total Time
2 Hours
Yield
Serves 8
Photo: Annabelle Breakey; Styling: Randy Mon

How to Make It

Step 1

Preheat oven to 375°. Butter 8 ramekins (8 oz. each). Put bread pieces in a large bowl and pour in milk. Let soak, stirring occasionally, about 30 minutes.

Step 2

Meanwhile, in a large frying pan over medium heat, melt 6 tbsp. butter and 3/4 cup sugar. Add peaches and cook 1 to 2 minutes to release juices. Strain into a small bowl; reserve juices.

Step 3

Whisk eggs, 1 cup sugar, the vanilla, cinnamon, and nutmeg. Pour over bread and stir to combine. Fold in peaches.

Step 4

Spoon mixture into ramekins and set in a large roasting pan. Put roasting pan in oven and fill pan with very hot water to come halfway up sides of ramekins.

Step 5

Bake until puddings are puffy and firm when pressed, about 45 minutes.

Step 6

Simmer reserved juices until steaming. Whisk in brandy. Serve pudding with sauce and whipped cream.

Step 7

Note: Nutritional analysis is per serving without whipped cream.

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