The Project: Peach and buttermilk bread pudding with golden raisins

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Each Friday, we post a recipe from the L.A. Times Test Kitchen that’s perfect for weekend cooking, when you have more time on your hands.

This week, it’s a peach and buttermilk bread pudding with golden raisins. This dish will take about two hours to make, but most of that is baking time. (It’s a great way to use up that leftover sourdough bread.)

Want more recipes? Check out www.latimes.com/recipes. And bookmark that site -- We’re always adding more recipes to the mix.

--Rene Lynch
Twitter.com/renelynch

(Bob Chamberlin / Los Angeles Times)