This peach bread pudding recipe is super simple, and takes less than 25 minutes in the oven. It's also egg-free, with a rich, crispy texture from butter combined with white sugar.
Preheat the oven to 350ºF (180ºC) and lightly butter an 8 or 9-inch (20 or 23 cm) square oven-safe dish.
In a large bowl stir together the torn bread, sugar, cinnamon and nutmeg. Pour in the melted butter and stir everything together until the bread is well coated. Set aside.
In a second bowl, stir together the chopped peaches, brown sugar, Bourbon, and vanilla until well combined.
Spread one third of the peach mixture into the buttered dish. Top the peaches with half of the bread mixture. Spread the second third of peaches into the dish. Top with the remaining bread mixture and finish with the last of the peaches.
Bake the bread pudding uncovered for 23 to 25 minutes, or until the peaches are soft and the top is golden and crispy. Serve the bread pudding warm, topped with whipped cream or ice cream.