Preheat oven to 375 F. Coat an 8x8-inch baking dish (or double recipe for a 9x13-inch dish) with cooking spray and fill with bread. For a firmer pudding, toast bread in oven for 10 to 15 minutes (optional). Meanwhile, in a small bowl, coat peaches with lemon juice; set aside. In a medium bowl, whisk together eggs, sugar, cream, milk, vanilla, cinnamon, and nutmeg. With a slotted spoon, spread peaches over bread, then pour remaining juice across the top. Pour in egg mixture, ensuring all bread visible on top has been coated with liquid, then pour the rest into the crevices. Press down with a spatula so bread soaks up liquid. Bake 55 to 65 minutes, until tips of bread are toasted brown and center is firm when pressed down upon. Dust with powdered sugar (optional) and serve warm.
*Bread can be frozen for up to 6 months! Keep a bag of bread ends and/or stale bread to use for croutons, bread pudding, and strata. Mixing different kinds, such as white, wheat, rye, sourdough, buns, and baguettes, works well for croutons. Skip adding sweet breads, such as cinnamon raisin, and thaw bread before making into croutons.
Per serving: 274 calories, 10 grams fat, 5 grams saturated fat, 37 grams total carbohydrates, 90 milligrams cholesterol, 119 milligrams sodium, 3 grams fiber, 9 grams protein.
