Easy Peach Bread Pudding is a summer dessert that’s bursting with peach flavor! For all year long, Just substitute frozen or canned peaches if peaches aren’t in season.
There’s nothing better than a delightful fresh fruit dessert during the summer.
After such a great response from Caramel Apple Pie Bread Pudding, my brain started
churning with other similar ideas.
This peach bread pudding recipe was inspired by a comment. A reader asked if we
could “add peaches or berries to the bread pudding?” and, to be honest, I wasn’t
sure. But, with peaches in high season, it seemed the perfect opportunity to give it
a try.
I flipped through my favorite cookbooks, the Google and Pinterest for inspiration
and worked out the following recipe that’s loosely based on that other bread
pudding, and bread pudding recipe.
How to make easy peach bread pudding
All you have to do is peel and slice two large peaches and toss them in a simple egg, milk, butter and sugar mixture, cut up some day old bread, combine everything, and bake!
If you want to take it over the top, though, I highly recommend the caramel sauce. Pour it on top of the individual bread pudding servings.
The key with this recipe is to use a good quality bread. You can use day-old French bread, rich brioche bread, rolls, or challah. These are all excellent choices. If you can leave bread cubes out for a few hours so they get nice and dry. If not, just place them on a baking sheet and bake them at 350 for 10-15 minutes or until they’re dry but not toasted.
Instead of canned peaches, you can use canned diced apricots. Or you may add apricots to the peaches to add a slightly different flavor profile to the dessert.
Can I Make This in Advance?
You could prepare this the day before then chill and bake the next day.
Let it rest at room temperature while oven preheats, then add extra time to baking as needed.
Easy Peach Bread Pudding
Ingredients
Method
- Preheat oven to 350°.
- Spray a 9×13 baking dish with cooking spray.
- In a large bowl beat 3 eggs, add melted butter, yogurt and milk. Add 2 cups sugar slowly, stirring until it is dissolved. Add peaches and bread, mixing well.
- Allow mixture to soak into bread 30 minutes.
- In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon.
- Pour the bread mixture into 9×13 baking dish, and sprinkle with cinnamon sugar mixture. Cover loosely with buttered foil and Bake for 20 minutes.
- Remove the foil, sprinkle with the pecans and bake until the top is golden and the center is set, 20 to 25 minutes longer.
- While the bread pudding is baking, make the caramel sauce.
- In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar, bring to a boil.
- Reduce heat to low, simmer until the sauce thickens, for about 5 minutes.
- Pour over individual bread pudding servings. Top with vanilla ice cream.
I like baking and would like more recipes, I would like to bake a German chocolate cake, and pancakes
Made with gluten free bread, amazing!
It’s a keeper
I made this for my besties birthday. It was a hit. I made two pans there was none left. I barely got to taste it. I’m making this again for Thanksgiving..
I had just bought some great looking peaches and this recipe popped up on my computer. I usually follow a recipe closely the first time, but the two cups of sugar seemed like way too much, since most bread pudding recipes use far less. So I cut the sugar to a half cup but followed the rest of the recipe. This was delicious. I did add extra pecans but that was just because I love pecans. Don’t skip the caramel sauce – it complements the peaches perfectly.
This is delicious, although it needs more peaches. I used Hawaiian rolls (the Alsi brand); I would do that again but maybe use just a little less sugar.
This is An amazing recipe! Instead of peaches I used oranges and orange zest with cranberries came out wonderful
I used extra peaches and brioche bread that was nearly a week old…. Turned out great and will surely use this recipe again. Was a real hit with the family!!
I made this with fresh peaches.. and they worked great– I only used a little less than 1 cup of sugar tho and it did not need more than that– I would use a little less bread next time too (6 cups??) with fresh fruit- and I mixed the pecans into the recipe instead of putting them on top (a mistake due to not reading closely enough!) and they were fine–otherwise tho this was delicious! I’ll absolutely be making this for get-togethers
I made this peach bread pudding with some adjustments. There’s just two of us.. I made the sauce to go with it. It was delicious.
I too used less sugar-1-1/2c and substituted sour cream for the yogurt because that’s what I had on hand. Also added 1 1/2 tsp. vanilla and dotted top with 3 tbl. Butter. Otherwise followed recipe. Wonderful dessert! Try it now while peaches are in season!
Thank you for the Peach Bread pudding recipe, I have made the apple recipe, but since peaches are in season I’m making this right now as I leave this comment.. Thank you again
I made this for a brunch. It was delicious! I used rolls that had a hard crust. Some substitutes…. half and half instead of milk, candied Pecans, 2 cans of peaches in syrup, and I added 1 teaspoon each of vanilla to the bread mixture and the caramel sauce.. I was afraid that it would be too sweet, but it wasn’t. It was so fluffy and melted in your mouth. The candied Pecans added a nice touch! I dont normally write recipe reviews, but I had to for this one!
Can you freeze this? If so would you freeze before baking or after?