Dried Peach Pudding

Soaking bread crumbs in hot milk creates a custard-like base through starch gelatinization, where heat causes the starch granules to absorb liquid and swell. Adding eggs to the cooled mixture prevents premature coagulation, allowing them to set gradually during baking for a smooth, creamy texture rather than curdling. The butter enriches the pudding while also helping to tenderize the crumb structure, and the pectin in the stewed peaches contributes to the pudding's final set.