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.

Jump to Recipe

Prep Time4 hours hrs 15 minutes mins

Cook Time1 hour hr

Total Time5 hours hrs 15 minutes mins

Servings12

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

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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!

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.

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.

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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.

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Peach Bread Pudding

5 from 50 votes

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 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

• 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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