Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a large mixing bowl, add 4 cups of cubed day-old bread and break apart any clumps.

Gently fold in the diced peaches into the bread mixture.

In a separate bowl, whisk together 2 cups of whole milk, 1 cup of heavy cream, 3 eggs, ¾ cup sugar, 1 tablespoon vanilla extract, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon salt.

Pour the custard mixture over the bread and peach mixture, stirring gently to soak all the bread.

Drizzle ¼ cup of melted butter over the mixture.

Let the mixture sit for about 10-15 minutes to allow the bread to absorb the custard.

Transfer to the oven and bake for 45-50 minutes or until golden brown.

Allow it to cool for about 10 minutes before slicing.

Dust with powdered sugar before serving if desired.