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6 votes


  • 8 cups lightly packed cubed Villaggio® Toscana bread (cut into 1” cubes)
  • 4 eggs, lightly beaten
  • 5 cups whole milk
  • 1 tbsp. vanilla
  • ¼ tsp. sea salt
  • ½ cup maple syrup
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • ¾ cup brown sugar
  • 4 cups diced fresh peaches (peeled)
  • Bourbon Sauce
  • 1 egg, lightly beaten
  • 1/3 cup melted butter
  • ¾ cup brown sugar
  • 1 tsp. vanilla
  • 3 tbsp. bourbon whiskey


1. Preheat the oven to 350F and grease a 9x13” baking pan.
2. Place the cubed bread in a large bowl.
3. In another large bowl, whisk together the eggs, milk, vanilla, salt, maple syrup, cinnamon, nutmeg and brown sugar. Pour this mixture on top of the cubed bread and gently stir to coat. Fold in the peaches, pour into the prepared pan and let it sit for 5-10 minutes before placing into the oven.
4. Bake for one hour, remove from the oven, and let it sit to cool at room temperature.

Bourbon Sauce
1. While the pudding is baking, place the beaten egg in a medium heavy-bottomed saucepan (off of the heat) and slowly add the melted butter, whisking while adding.
2. Whisk in the brown sugar, vanilla and bourbon and stir over low heat until the sugar is dissolved and the sauce starts to slightly thicken.
3. Pour the sauce over the bread pudding and serve with a dollop of whipped cream.