Peach Bread Pudding

Sarah Epstein, Palo Alto, juicy, ripe peaches at the height of stone fruit season go great with this gorgeous summer dessert. "The brandy sauce makes it special, but it's also good for a gravy-free breakfast," says reader Sarah Epstein of Palo Alto, California. "The rest of the year, I use the basic recipe and replace it with other fruits. One of our favorite dishes is sour cherries with dark chocolate chips."
Preheat the oven to 375 degrees. Brush 8 8-ounce tins with butter. Place the bread slices in a large bowl and pour over the milk. Let it soak, stirring occasionally, for about 30 minutes.Meanwhile, in a large skillet over medium-high heat, melt 6 tablespoons butter and 3/4 cup sugar. Add the peaches and cook for 1-2 minutes to allow the juice to stand out. Strain into a small bowl; leave out the juices.Whisk together the eggs, 1 cup sugar, vanilla, cinnamon and nutmeg. Pour it over the bread and mix until smooth. Roll in the peaches.Spoon the mixture into the tins and place in a large baking dish. Put the baking dish in the oven and cover with very hot water so that it reaches half the walls of the molds.Bake until the puddings are puffy and firm when pressed, about 45 minutes.Simmer the remaining juices until vapors form. Whisk with brandy. Serve the pudding with the sauce and whipped cream.Note: A nutritional analysis is provided for each serving without whipped cream.