It will be a few months before our own peach tree bears anything remotely worth sampling (they’re about the size of golf balls at the moment) so we picked up some market-variety fresh peaches. They looked good too, not like the ‘rocks’ you sometimes buy and bring home, only to get mushy as they ripen.
We sliced some up for breakfast. But before they got too ripe, we decided to combine them with some bread slices that were screaming, “Make us into bread pudding.” Bread does that in my kitchen. In a pinch you could also use frozen peaches, but thaw them first and add a little sugar. We thank our friends Anne and Moe from the CookbooksEtCetera cookbook collector’s group on the Web for contributing this recipe.
PEACH BREAD PUDDING
1/2 cup granulated sugar