October 23, 2023
Review RecipePeach Bread Pudding
Our peach bread pudding is delightfully delicious and will make your taste buds come alive with peach flavor, making this a wonderful way to use up an abundance of peaches this summer.
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Table of Contents
Fresh peaches are delicious and generate a great deal of excitement when they are in season. This peach bread pudding is just the recipe for you when you have a basket of peaches to use up. Take cubed bread, combine it with juicy peaches and a simple egg custard mixture, bake it until it is warm and bubbling, and top with a rich caramel sauce. Absolutely divine!
Peach Bread Pudding Ingredients
You will need:
For the Bread Pudding:
- 6 tablespoons unsalted butter, divided into 2 tablespoons and 4 tablespoons
- 8 cups (1 pound loaf) Brioche bread, cut into 1-inch cubes
- 1½ cups fresh peaches, diced into ½ inch pieces
- 8 eggs
- 2 cups half & half
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
PRO TIP:
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.
For the 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
PRO TIP:
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.
Substitutions And Additions
PECANS: An excellent addition to the recipe would be ½ cup chopped pecans. You can sprinkle them onto the layers after the peaches, then proceed with the rest of the recipe.
They add a fantastic crunch that compliments the soft pillowy texture of the bread pudding. Peaches and pecans were meant to go together!
CREAM: If you do not have half & half for your bread pudding, you can use whole milk instead. Just make sure not to use 1% or skim milk because they are too thin, and your egg custard will work best with the higher fats in the half & half or whole milk.
BREAD: Bread pudding is best when it is made with stale bread. Any type of stale bread can be used. This is a great way to get rid of stale sandwich bread, hot dog buns, or even croissants.
We recommend using stale bread because the bread chunks will soak up the liquid so much better than fresh bread, giving it the best flavor.
If you can’t find brioche bread, you can use day-old French bread, croissants, challah, or Italian bread instead as a few excellent choices.
CHOCOLATE: While this peach bread pudding is perfect on its own, it is very flexible in terms of adding other ingredients.
To make this dessert truly decadent, you could scatter milk or dark chocolate chunks across the top before baking. Just imagine how amazing this would taste with melted chocolate soaking into the bread!
How To Make This Peach Bread Pudding Recipe
STEP ONE: Using a pastry brush, spread the 2 tablespoons of the butter on the bottom and sides of a 9×13 baking dish.
STEP TWO: 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.
STEP THREE: In a large mixing bowl, whisk eggs, half & half, white sugar, vanilla extract, cinnamon, and nutmeg until well combined.
STEP FOUR: Very carefully pour the egg and milk 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.
STEP FIVE: Melt the remaining 4 tablespoons of butter in a small bowl and evenly drizzle melted butter over the top of the bread pudding mixture.
STEP SIX: Cover tightly with aluminum foil and refrigerate the peach bread pudding for 4 hours or overnight.
STEP SEVEN: Preheat the 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.
STEP EIGHT: 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.
You will notice that the butter and sugar will start to boil and almost look like thick brown foam. That is perfect!
OUR RECIPE DEVELOPER SAYS
Make sure you are whisking constantly to prevent the butter and sugar mixture from burning.
STEP NINE: 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.
STEP TEN: Once your peach bread pudding is done, remove it from the oven and carefully pour your caramel sauce over the top. Allow your peach bread pudding to rest for 15 minutes to allow some of the caramel sauce to soak into the bread before serving.
PRO TIP:
Reserve some of the sauce to add to individual pieces of this bread pudding with peaches when serving.
How To Serve
Serve this divine dessert topped with whipped cream and a scoop of vanilla ice cream on the side. The peachy flavor and soft bread will be lovely soaking up the ice cream.
For a refreshing drink on the side, try our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea.
MORE PUDDING RECIPES
For more delightful peach desserts, try our peach cobbler muffins and peach dump cake.
Check out our other delicious dessert recipes as well, including cherry cheesecake lush and caramel banana cake roll.
Storage
IN THE FRIDGE: This peach bread pudding with caramel sauce is best served warm. It can be stored in a covered container, in the refrigerator, for up to 3 days.
You can reheat leftovers in the microwave, in individual portions, for 30 to 45 seconds.
You can store any excess caramel sauce in a lidded jar, in the refrigerator, for up to a month.
To reheat it, remove the lid and microwave it in 30-second increments, stirring in between. This extra sauce is great to top vanilla ice cream.
IN THE FREEZER: For longer storage, you can freeze bread pudding for up to 3 months. Wrap it tightly in plastic and place it in a freezer bag. When ready to enjoy, place it in the fridge to thaw.
Rich brioche bread soaked in a milk and egg mixture and then layered with ripe, juicy peaches creates this fantastic dessert. Top with caramel sauce for a truly indulgent treat. This peach bread pudding is a perfect opportunity to use up all those extra peaches this summer.
Frequently Asked Questions
Can I use frozen peaches in this recipe?
If you don’t have fresh peaches, you can certainly use frozen peaches instead.
What is the best kind of bread for bread pudding?
Any day-old or stale bread works well for bread pudding since it will soak up the egg mixture better than fresh bread.
Do you serve bread pudding hot or cold?
Bread pudding is delicious served either warm or cold, based on your personal preference.
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Peach Bread Pudding
Our peach bread pudding is delightfully delicious and will make your taste buds come alive with peach flavor, making this a wonderful way to use up an abundance of peaches this summer.
Prep Time 4 hours 15 minutes
Cook Time 1 hour
Total Time 5 hours 15 minutes
Servings 12
Ingredients
Bread Pudding
- 6 tablespoons unsalted butter, divided into 2 tablespoons and 4 tablespoons
- 8 cups Brioche bread, cut into 1 inch cubes (1 pound loaf)
- 1½ cups fresh peaches, diced into ½ inch pieces
- 8 eggs
- 2 cups half & half
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
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 9×13 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 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: 464kcal | Carbohydrates: 57g | Protein: 9g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 284mg | Potassium: 225mg | Fiber: 2g | Sugar: 38g | Vitamin A: 800IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 2mg
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Comments
Gloria says
This is the best – our family loves it!
Emma T says
I’m not usually a fan of bread pudding, but I like that the bread is in smaller pieces, so less a ‘slice of bread’ and more like a pudding portion
Linda Primmer says
This looks delicious and so easy. I am happy to feature your Peach Bread Pudding at Love Your Creativity.
Allyson @ Southern Sunflowers says
Just saw you featured on ‘Love Your Creativity’ and popped in to pin ~ YUM! Thanks for the using frozen peaches tip.
Alison Simmons says
Another delicious recipe! 🤩 I bought your cookbook through a FB ad and it was the best purchase I have made in a long time!
I love how you explain your recipes (I have zero confidence in the kitchen) and offer variations if needed.
For this recipe, I would totally serve it warm with a scoop of vanilla ice cream 😋
Christina says
This recipe looks delicious! I would add pecans and serve with vanilla ice cream.
Casey says
Yum!!! I would serve this warm with vanilla ice cream.
Ann says
This looks amazing ! I will serve it with vanilla ice cream!
Madelyn says
Absolutely delicious! The addition of whip cream to warm bread pudding compliments the flavors perfectly.
Debbie says
Looks yummy, I will make it and serve with icecream
Delphine Renee Russell says
My favorite ’go to’ bread to use in bread puddings are croissants❣️
Susan says
I’ve never made bread pudding before but this recipe looks too good to pass up. I think some vanilla bean or butter pecan ice cream would be a great addition to this dessert!
Joyce says
I would serve warm with vanilla ice cream
Ronnie C says
Great! Add pecans or walnuts and it is even greater!
Ann says
Looks good with a color of vanilla ice cream to me!
Karen says
This would be fantastic with pecans added!
Gail says
Sounds good. I would put on ice cream or just the whipped topping. Don’t have peaches around- getting 1/2 bushel next week and will try it out. Love bread pudding so this should be good. Also may add some almond extract.
Tammy Koble says
I would definitely serve with ice cream and whipped cream. This looks amazing can’t wait to try
cindy says
Yum…I would serve this with vanilla ice cream.
Michelle L says
I would definitely include the vanilla ice cream on top. Whipped cream a close second but only if only if ice cream were not available.
Tammy says
I would add vanilla ice cream
Evelyn Goehres says
I would serve with Vanilla ice cream!! 😃
Lori Pennington says
I would serve vanilla ice cream with peach bread pudding…..
malia says
I LOVE bread pudding! I would serve this warm , maybe even with some vanilla sauce!
Sherry Thorne says
This looks very good but being from the south I would definitely add pecans.
Christine says
I definitely serve with vanilla ice cream on the top. I sometimes use Cinnamon Raisin Bread to kick up the flavor a little bit! YUMMY!! 😍
Kim says
I can’t wait to make your bread pudding. I
love peaches. And I prefer homemade whipped cream with mine. Although vanilla ice cream would also be yummy!!
Liz says
Bread pudding is one of my husband’s favorite desserts! I would definitely add pecans to this recipe and serve it with vanilla ice cream AND whipped cream!!
Carole says
Would not change a thing from original recipe!
TeAuna Drayton says
I would definitely add pecans for sure! 🙂
Tamae says
Wow….I can taste this yummy dessert already! The question would not be to serve it with ice cream or whipped cream but what hot beverage…tea or coffee…would be great with it…lol…Thanks for a new peach recipe😋
Tyrone says
That peach bread looks amazing. I can’t wait to try it out. I would pair it with butter pecan ice cream. The flavors would complement each other very well.
Stacey Green says
Definitely wouldn’t do anything to it, SO good!
Rhonda says
I would think vanilla ice cream would be a great addition to this dessert I must try it
Rhonda says
Looks delicious and would pair great with ice cream or whipped topping but I prefer ice cream:)
Teresa Gerber says
I would add vanilla ice cream:)!!
Betsy Miller says
Yummy recipe! Can’t wait to try it warm with pecans and vanilla ice cream!
Elaine says
Very yummy!
I put pecans in mine as well!
Erin says
So good! I would definitely add ice cream with it!
Kathy McSparen says
I would not change a thing. Delicious and I thought I didn’t like bread pudding! It is fabulous and I will never again say that I don’t like bread pudding.
Bobbie says
This sounds amazing. I would definitely add pecans and serve it with vanilla ice cream.
Angelic Aldridge says
I will be adding ice cream to ours
Anne Wells says
I love peaches and I am definitely going to make this recipe; however, instead of brioche, I would use Hawaiian rolls or bread because I love the sweetness. When I was growing up, my grandmother made bread puddings often using leftover homemade biscuits. I am not the biscuit maker she was…😮💨. Since I love peaches, the only additive would be a big scoop of vanilla ice cream on top. Sheer awesomeness!!!
Mary says
A scoop of vanilla ice cream topping it off!
Barb McIntosh says
It looks absolutely delicious and I can’t wait to try it this summer! My son will love this. I will love this. I would definitely have to go with ice cream or whipped cream. I love chocolate but it doesn’t sound good with peaches to me. I will try to find Brioche but if not, will go with the runner up bread. Thanks for creating this amazing recipe!
Barb M.
Meredith says
Sounds yummy! I would definitely add the pecans. Brioche and challah are my favorite breads for bread pudding and French toast.
Leigh says
I would serve this warm with both ice cream and whipped cream.
Ambure says
Defiantly cream! yum
Belinda says
Great! Definitely with ice cream-YUM
Anna says
This looks amazing. I would add some pecans to it, my family loves nuts in desserts. Definitely would try some ice cream or whip cream with it.
Stephanie says
Would you add pecans to this dessert? ABSOLUTELY, possibly in the ice cream I’d serve this with. 🙂
Carol Carman says
My favorite bread to use for bread pudding is whatever I have on hand! (Hopefully, that will be Brioche!)
Janet says
I would add pecans, they go nicely with peaches. Then I would top with whipped cream
Kristen says
I would add pecans either inside or on top 🙂 not sure about adding chocolate. I think adding whip cream or vanilla ice cream is an awesome idea. I how’s rly use whatever bread I have on hand or make some just to make bread pudding. Can’t wait to try out your recipe.
KATRINA says
I would definitely use pecans in this recipe. I like the crunchiness of pecans in any dish I prepare. In my opinion pecans brings the flavors together in dessert recipes.
Patricia says
This is an excellent recipe for bread pudding. I used fresh peaches from Chilton County, zero calorie sugar replacement for glycemic management. Sweet Hawaiian bread was 50% less expensive than Brioche Bread so it made a very sweet and tender alternative when living on a budget. Also, used Pumpkin Pie spices and Bacardi Rum in addition to the vanilla extract. Served with Breyer’s Carb-Smart vanilla ice cream while the pudding was still warm. Definitely fragrant in my kitchen this morning. I will definitely add roasted pecans as topping the next time. Husband loves this recipe!
Ash says
I made this on a whim for a family party wanting to try a new peach dessert (usually I make peach pie/shakes/etc). So I took the risk of a peach bread pudding – never made it before!!
This was killer and such a hit at the party!! There were about 32 people at the party and doubling the recipe to make two 9x13s was perfect! Especially if you’re serving with vanilla sauce and caramel it can be quite rich/sweet. Everyone at the party was asking for the recipe so definitely a hit:)
I messed up on the caramel sauce and so it crystallized a when it cooled down (you don’t notice it as much when it’s hot) so that’s on me! I need to practice my sugar skills:)
One suggestion is to add more peaches than the recipe calls for – I wish it had more of the tart flavors from the peach so next time I might add more to the first layer or even do a handful raspberries.
Overall – I’m obsessed! This will be a must for me every fall season!!
Arlene DiBlasio says
No to chocolate, yes to pecans, served with vanilla ice cream or whipped cream!!
Nene says
My husband loves bread pudding. The kids and I made it last night (so it soaked overnight in the fridge). We spooned the caramel sauce over the bread while it was still piping hot. It wasn’t cloyingly sweet, but flavorful. The nutmeg is key. Thanks for the recipe!