Prepare the Bread

Preheat the oven to 300°F.

Cut fresh bread into bite-size cubes and measure 7 cups.

Spread the bread cubes in a single layer on a large baking sheet.

Bake for 15–20 minutes, stirring or turning halfway through, until the bread is dry but not browned or toasted.

Remove from the oven and let cool slightly.

Increase the oven temperature to 350°F.

Grease a 9 x 13-inch baking dish and set aside.

Make the Peach Filling

Add the drained diced peaches, brown sugar, granulated sugar, butter, cinnamon, nutmeg, and salt to a medium saucepan.

Cook over medium heat, stirring occasionally, until the peaches are hot and the mixture begins to bubble.

Stir together the cornstarch and cold water until smooth.

Slowly stir the cornstarch mixture into the peaches.

Continue cooking and stirring until the mixture thickens to a pie-filling consistency.

Remove from the heat and stir in the vanilla extract. Set aside.

Make the Custard

In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt.

Whisk until thoroughly combined.

Soak the Bread

Place the dried bread cubes in a large mixing bowl.

Pour the custard over the bread and gently toss until all the bread is coated.

Let the bread and custard sit for 10 minutes so the bread can begin soaking up the custard.

Add the Peach Filling

After the 10-minute soak, gently fold the peach filling (make sure it is cool) into the bread and custard mixture until the peaches are distributed throughout.

Transfer everything to the prepared baking dish and spread evenly.

Bake

Bake uncovered at 350°F for about 45 minutes, or until the center is set and the top is lightly golden.

Remove from the oven and let set 10 minutes.

Serve

Spoon the warm Peaches & Cream Bread Pudding into bowls.

Top with a scoop of vanilla ice cream, if desired. 🍑