Peach Bread Pudding

For rainy summer days in Seattle. This pudding lights me up inside when its gray and miserable out- and even though its pouring, the peaches from the other side of the mountains are amaaaaaazing in August.

Best if accompanied by a hot back tea.


You will need:

1 cup whole or 2% milk. Don't use skim.
1 Egg
1/4 cup sugar
Half a small stale baguette, or a quarter of a large stale baguette. Chopped into large chunks.
1 Peach so ripe you can smell its lovelieness
1/2 tsp Cinnamon
1/4 tsp Ginger,
1/4 tsp Vanilla
Small pinch of salt
Butter

To make:
Pre-heat oven to 350 degrees.

Butter a small oven-friendly baking dish, and put bread chunks in it. In a separate bowl, beat together milk, sugar, egg, and spices. Pour over bread. There should be a fair ammount of extra liquid for the bread to absorb. If there's not, add more milk up to 1/4 cup.  If still dry you must have a very large baguette and you should mix up more of the egg/milk/sugar batter.

Cut peach in half, remove put, and chop one half into large chunks. Sprinkle these on top of the bread and milk. I eat the other half of the peach, but you are certainly welcome to throw it in. Sprinkle a little brown sugar on top of it all, if you have some.

Cover and bake for 35-45 min. Done when inflated and fork comes out cleanish.

Eat with a friend, your cat or someone equally comforting on a gray day.
xoxo