Grease 4 (7-ounce) ramekins with butter.
Place half of the cubed Thomas’® Plain Bagels into the bottom of the prepared ramekins. Top with half of the cubed peaches. Repeat the layers once more with the remaining cubed Thomas’® Plain Bagels and peaches.
In a medium bowl, whisk together the half-and-half, eggs, sugar, vanilla, cinnamon, and nutmeg until well combined. Divide evenly amongst the 4 ramekins, then press the bread pudding down so the liquid is absorbed properly.
Place the filled ramekins onto a sheet tray and let chill in the refrigerator for 2 hours or overnight.
Preheat the oven to 350°F (180°C).
Bake the bread puddings on the sheet tray for 25-30 minutes, until the tops are golden brown and spring back when lightly pressed. Allow to cool for 10 minutes.
Dust the tops with powdered sugar, and enjoy warm!
