Peach Bread Pudding

Peach bread pudding is a moist and indulgent dessert made with fresh, ripe peaches, rich custard, and topped with caramel sauce.

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Delightfully delicious, peach bread pudding is bursting with fresh peaches and rich custard. A delectable way to enjoy fresh peaches, this easy peach bread pudding is a treat to serve friends and family at a potluck, picnic, or get-together. 

MORE RECIPES: Peach Cobbler | Old Fashioned Peach Recipes | Best Fruit Cobbler Recipes

Super moist and indulgent, bread pudding is also incredibly easy to make. Rich brioche bread is soaked in a milk and egg mixture and then layered with ripe, juicy peaches. 

Peach bread pudding is baked until it is warm and bubbly, and then it gets topped with a rich caramel sauce. Heavenly all on its own, you can make this dessert even more irresistible by serving it with a dollop of whipped cream or a scoop of vanilla ice cream on the side. 

Baked in a 9x13 baking dish, peach bread pudding is a fantastic dessert to serve a crowd. It’s perfect for taking to a summer potluck during peach season. A yummy twist on traditional bread pudding, peach bread pudding will wow everyone who takes a bite. 

Peach Bread Pudding Ingredients

Bread pudding, including this peach bread pudding, is best when it is made with stale bread. Stale bread soaks up the liquid better than fresh bread, giving it the best flavor. While brioche bread is a delicious choice, any type of stale bread can be used. You could use day-old French bread, croissants, challah, Italian bread, or even stale sandwich bread or hot dog buns. 

A sweet way to use fresh ripe peaches, you can also make peach bread pudding any time of the year by using frozen peaches instead. If you use frozen peaches make sure to thaw and dice them before using them in this sweet bread pudding recipe. 

Make sure you are whisking the caramel sauce constantly to prevent the butter and sugar mixture from burning. When you are pouring the caramel sauce over the bread pudding, remember to reserve some of the sauce to add to individual pieces of this bread pudding with peaches when serving.

How to Make Peach Bread Pudding

FIRST STEP: Using a pastry brush, spread the 2 tablespoons of the butter on the bottom and sides of a 9x13 baking dish.

SECOND STEP: In the bottom of your buttered baking dish, layer ½ of your bread cubes, then 1 cup of your diced peaches, and repeat with the remaining bread and peaches.

THIRD STEP: In a large mixing bowl, whisk together the eggs, half & half, sugar, vanilla extract, cinnamon, and nutmeg until well combined.

FOURTH STEP: Very carefully pour the egg mixture over the top of the bread mixture. Make sure to go slowly to allow the bread to start to absorb the egg mixture. Gently press down on the bread pieces to make sure they are all coated with the egg custard.

FIFTH STEP: Melt the remaining 4 tablespoons of butter and evenly drizzle it over the top of the bread pudding mixture.

SIXTH STEP: Cover tightly with aluminum foil and refrigerate the peach bread pudding for 4 hours or overnight.

SEVENTH STEP: Preheat oven to 350°F. Remove your peach bread pudding from the refrigerator while your oven is preheating. Keep the aluminum foil on for the first 30 minutes of baking, remove the aluminum foil and continue to bake the peach bread pudding for an additional 30 minutes or until a knife inserted into the center comes out clean.

EIGHTH STEP: While your peach bread pudding is baking, you can make your caramel sauce by placing your butter into a small saucepan. Melt your butter on medium heat, then add your brown and granulated sugar. Whisk your butter and sugar to incorporate it and allow it to cook for 3 minutes, or until it reaches 220*F on a candy thermometer.

Tip: Make sure you are whisking constantly to prevent the butter and sugar mixture from burning. You will notice that the butter and sugar will start to boil and almost look like a thick brown foam. That is perfect!

NINTH STEP: Remove from the heat and then add the half & half, vanilla extract, and salt. Very carefully whisk the caramel sauce until it is smooth. This caramel sauce will be extremely hot and can cause nasty burns on the skin if not handled with care.

TENTH STEP: Once your peach bread pudding is done, remove it from the oven and carefully pour your caramel sauce over the top.

Tip: Reserve some of the sauce to add to individual pieces when serving. Allow your peach bread pudding to rest for 15 minutes to allow some of the caramel sauce to soak into the bread before serving.

Recipe FAQs

How to Store Peach Bread Pudding 

IN THE FRIDGE: Leftover peach bread pudding can be stored in a covered container in the refrigerator for up to 3 days. Reheat leftovers in the microwave, in individual portions, for 30 to 45 seconds. 

Excess caramel sauce can be stored in a separate lidded jar in the refrigerator for up to a month. To reheat caramel sauce remove the lid and microwave it in 30-second increments, stirring in between. 

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Peach Bread Pudding

5 from 5 votes

Author: Shauna

Peach bread pudding is a moist and indulgent dessert made with fresh, ripe peaches, rich custard, and topped with caramel sauce.

Prep Time 4 hours hours 15 minutes minutes

Cook Time 1 hour hour

Total Time 5 hours hours 15 minutes minutes

Servings 12

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Ingredients

  

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Bread Pudding

• 8 cups Brioche bread cut into 1-inch cubes 1 pound loaf
• 1 ½ cups fresh peaches diced into ½-inch pieces
• 2 cups half & half
• 8 eggs
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 6 tablespoons unsalted butter divided

Caramel Sauce

• ½ cup unsalted butter
• ½ cup brown sugar
• ½ cup granulated sugar
• ⅓ cup half & half
• ½ teaspoon vanilla extract
• ⅛ teaspoon kosher salt

Instructions

 

• Using a pastry brush, spread the 2 tablespoons of the butter on the bottom and sides of a 9x13 baking dish.
• In the bottom of your buttered baking dish, layer ½ of your bread cubes, then 1 cup of your diced peaches, and repeat with the remaining bread and peaches.
• In a large mixing bowl, whisk together the eggs, half & half, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
• Very carefully pour the egg mixture over the top of the bread mixture. Make sure to go slowly to allow the bread to start to absorb the egg mixture. Gently press down on the bread pieces to make sure they are all coated with the egg custard.
• Melt the remaining 4 tablespoons of butter and evenly drizzle it over the top of the bread pudding mixture.
• Cover tightly with aluminum foil and refrigerate the peach bread pudding for 4 hours or overnight.
• Preheat oven to 350°F. Remove your peach bread pudding from the refrigerator while your oven is preheating. Keep the aluminum foil on for the first 30 minutes of baking, remove the aluminum foil and continue to bake the peach bread pudding for an additional 30 minutes or until a knife inserted into the center comes out clean.
• While your peach bread pudding is baking, you can make your caramel sauce by placing your butter into a small saucepan. Melt your butter on medium heat, then add your brown and granulated sugar. Whisk your butter and sugar to incorporate it and allow it to cook for 3 minutes, or until it reaches 220*F on a candy thermometer.

  Tip: Make sure you are whisking constantly to prevent the butter and sugar mixture from burning. You will notice that the butter and sugar will start to boil and almost look like a thick brown foam. That is perfect!
• Remove from the heat and then add the half & half, vanilla extract, and salt. Very carefully whisk the caramel sauce until it is smooth. This caramel sauce will be extremely hot and can cause nasty burns on the skin if not handled with care.
• Once your peach bread pudding is done, remove it from the oven and carefully pour your caramel sauce over the top.

  Tip: Reserve some of the sauce to add to individual pieces when serving. Allow your peach bread pudding to rest for 15 minutes to allow some of the caramel sauce to soak into the bread before serving.

Notes

If you can not find fresh, seasonal, ripe peaches, you can use frozen peaches instead. Make sure to thaw and dice them before using them in this sweet bread pudding recipe. 

If you do not wish to make your caramel sauce recipe from scratch, any good-quality caramel sauce from your local grocery store will be great to use.

Make sure you are whisking constantly to prevent the butter and sugar mixture from burning. 

Reserve some of the sauce to add to individual pieces of this bread pudding with peaches when serving.

 

Nutrition

Calories: 306kcal | Carbohydrates: 36g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 146mg | Sodium: 99mg | Potassium: 120mg | Fiber: 0.1g | Sugar: 36g | Vitamin A: 562IU | Vitamin C: 0.4mg | Calcium: 79mg | Iron: 1mg

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