Peach and buttermilk bread pudding with golden raisins Recipe - Los Angeles Times

Name: Peach and buttermilk bread pudding with golden raisins Recipe - Los Angeles Times
Ingredients: 8 cups (1 1/2 -inch) stale sourdough bread cubes (with crusts left on); 2 cups buttermilk; 2 cups heavy cream; 2 cups milk; 1 cup golden raisins; 3/4 teaspoon freshly grated nutmeg; 1 1/2 cups granulated sugar, divided; 2 tablespoons fresh lemon juice; 1 teaspoon ground cinnamon; 2 1/2 pounds ripe but firm peaches (about 8), peeled, pitted and sliced one-eighth-inch thick; 1 teaspoon butter; 6 eggs; 1 1/2 teaspoons vanilla extract; 1 teaspoon kosher salt; 1/4 cup turbinado or demerara sugar; Heavy whipping cream for drizzling, optional

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IT'S SATURDAY morning, and we're expecting eight at 5 o'clock for an early summer supper. Selfishly, I've chosen a menu that will serve us deliciously through next week. If the company eats well...

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Ingredients

8 cups (1 1/2 -inch) stale sourdough bread cubes (with crusts left on)
2 cups buttermilk
2 cups heavy cream
2 cups milk
1 cup golden raisins
3/4 teaspoon freshly grated nutmeg
1 1/2 cups granulated sugar, divided
2 tablespoons fresh lemon juice
1 teaspoon ground cinnamon
2 1/2 pounds ripe but firm peaches (about 8), peeled, pitted and sliced one-eighth-inch thick
1 teaspoon butter
6 eggs
1 1/2 teaspoons vanilla extract
1 teaspoon kosher salt
1/4 cup turbinado or demerara sugar
Heavy whipping cream for drizzling, optional