Ingredients

• 3 large eggs (at room temperature)
• 3 large egg yolks (at room temperature)
• ¾ cup superfine sugar blend with ½ teaspoon cinnamon and ¼ teaspoon fresh grated nutmeg
• 2 cups milk (at room temperature)
• 1 cup heavy cream (room temperature)
• Pinch of salt
• 2 teaspoon vanilla extract
• Confectioners sugar (optional)

Directions

• Directions
• Lightly butter a 2-quart or slightly larger ovenproof baking dish. Set aside.
• Preheat oven to 350 degrees. Lightly butter the slices of bread on one side using 4 tablespoon butter.
• Cut each slice od bread in half on the diagonal forming two triangles; arrange the pieces, buttered side down, on the bottom of the baking dish.
• Scatter the peach slices over and between the slices of bread.
• Beat the eggs, egg yolks and sugar-spice blend in a large mixing bowl for 3 to 4 minutes or until well blended.
• Whisk in the milk and heavy cream. Blend in the salt and vanilla. Pour the mixture over the bread. Let stand for 30 minutes.
• Place the dish of pudding in another baking dish, large enough to accommodate it.
• Pour enough warm water in the pan to rise a little less than halfway up the sides of the dish holding the pudding.
• Bake the entire assembly on a rack in the lower third of the preheated oven for 40 to 50 minutes or until just set.
• Carefully remove the pudding dish from the water bath and place it on a cooling rack.
• Cut the pudding into squares and serve warm or at room temperature, sprinkled with a little confectioners sugar if you like.