Description
This Peach Bread Pudding recipe offers a delightful twist on a classic dessert by combining soft, sweet peaches with custardy bread baked to golden perfection. It’s a comforting, easy-to-make treat that’s perfect for using up day-old bread and celebrating seasonal fruit, served warm and optionally glazed or topped with whipped cream or ice cream for extra indulgence.
Ingredients
Scale
For the Bread Pudding
- 4 cups cubed bread (day-old or slightly dry, such as brioche or French bread)
- 2 cups canned or fresh peaches, sliced (drained if canned)
- 4 eggs
- 2 cups milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
- Pinch of salt
- 2 tablespoons butter (for greasing and dotting on top)
For the Optional Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a baking dish thoroughly with butter to prevent sticking.
- Layer Bread and Peaches: Arrange the cubed bread and peach slices evenly in the prepared baking dish, creating an even base for the custard.
- Make the Custard Mixture: In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg (if using), and a pinch of salt until fully combined and smooth.
- Soak the Bread: Slowly pour the custard mixture evenly over the bread and peaches. Gently press down to help the bread absorb the liquid. Allow it to sit for 10–15 minutes so the bread soaks up the custard well.
- Add Butter and Bake: Dot the top of the pudding with small pieces of butter. Place the dish in the oven and bake for 45–50 minutes, or until the pudding is golden brown on top and set in the center.
- Prepare the Optional Glaze: While the pudding is baking or cooling slightly, mix the powdered sugar with milk and vanilla extract in a small bowl until smooth and pourable.
- Serve: Drizzle the warm bread pudding with the optional glaze if desired. Serve warm, optionally topped with whipped cream or a scoop of vanilla ice cream for added indulgence.
Notes
- Day-old or slightly stale bread works best as it absorbs the custard mixture better without becoming too mushy.
- Fresh peaches give the best flavor, but canned peaches drained well also work perfectly.
- Letting the bread soak in the custard before baking is key to a moist and rich pudding.
- The optional glaze adds sweetness and shine but can be omitted for a less sweet version.
- For added texture, you can sprinkle nuts or raisins in between bread layers if desired.
