This peach bread pudding recipe turns leftover brioche and ripe summer peaches into a warm, custardy dessert that tastes like it came from a cozy Southern kitchen.
Soft bread cubes soak up a rich vanilla custard, and juicy peaches add little pockets of sweetness in every bite.
It bakes up golden and slightly crisp on top, tender and custardy underneath, then gets finished with a warm brown sugar sauce that makes the whole thing feel extra special.
I have been making versions of this bread pudding for years, and the peach one is always the first pan to disappear at my table.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 50 minutes |
| Total Time | 70 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Peach Bread Pudding Recipe
This dessert takes basic pantry staples and a couple of ripe peaches and turns them into something that feels like a real occasion.
It is also one of those recipes that forgives you for using up bread that is a day or two past its prime.
The custard base is rich without being heavy, and the peaches keep every bite bright and fresh.
If you love fruit desserts, this one sits right alongside my peach crisp recipe as a go to when peaches are in season.
- Uses up day old bread instead of letting it go to waste
- Works with fresh, canned, or frozen peaches, so you can make it year round
- Comes together with basic pantry ingredients plus one good loaf of bread
- Bakes in one dish, which means minimal cleanup
- The brown sugar sauce turns a simple bake into a truly special dessert
- Reheats beautifully, so leftovers taste just as good the next day
Ingredients
You will need a good loaf of bread, ripe peaches, and a handful of pantry basics to build the custard.
The brown sugar sauce uses just a few extra ingredients, but it is what takes this dessert over the top.
- 8 cups day old brioche bread, cut into 1 inch cubes
- 3 cups fresh peaches, peeled and diced (or canned/frozen peaches, drained and patted dry)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg, freshly grated if possible
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted, plus more for greasing the dish
- 1 tablespoon lemon juice
- 2 tablespoons bourbon (optional, for the custard)
- For the sauce: 1/2 cup unsalted butter, 1 cup packed brown sugar, 1/2 cup heavy cream, 1 teaspoon vanilla extract, pinch of salt
My peach cobbler recipe uses a similar mix of fresh and canned peach options if you want another way to use up extra fruit.
Kitchen Equipment Needed
Nothing fancy is required here, just a few basics that most home bakers already have on hand.
A couple of upgrades make the process smoother, especially if you bake often.
- 9×13 inch baking dish
- Large mixing bowls
- Whisk
- Measuring cups and spoons
- Microplane zester for fresh nutmeg
- Individual ramekins (optional, for single serve portions)
- Aluminum foil
- Small saucepan, for the brown sugar sauce
I learned a lot of these prep tricks while working on my peach galette recipe, which also relies on good quality peaches and simple tools.
Read Also: Peach Dump Cake Recipe
Recommended Products for This Recipe
These are products I personally use and recommend because they consistently make this bread pudding turn out better.
1. Le Creuset Stoneware Baking Dish
A heavy stoneware dish holds heat evenly, which helps the custard set without drying out the edges.
It also goes straight from oven to table, which makes serving easier. I reach for mine any time I bake a custard based dessert.
2. Nielsen-Massey Pure Vanilla Extract
The vanilla flavor really carries this dessert, so a high quality extract makes a noticeable difference.
This one has a rounder, less harsh flavor than the cheaper bottles. A little goes a long way.
3. Rodelle Ceylon Ground Cinnamon
Ceylon cinnamon has a softer, sweeter flavor than standard grocery store cinnamon.
It pairs beautifully with peaches without overpowering them. I keep a jar just for baking projects like this one.
4. Challah Bread Loaf
If brioche is hard to find, a good challah loaf is my next choice for bread pudding.
It has that same rich, slightly sweet crumb that soaks up custard without turning mushy. Bakery loaves tend to work best.
5. Anchor Hocking Glass Mixing Bowl Set
A sturdy set of glass bowls makes it easy to whisk the custard in one and toss the peaches in another without dishes piling up mid recipe.
They also work well for marinating and meal prep after baking day is done.
You might also enjoy: Peach Tart Recipe
Step-by-Step Instructions: How to Make Peach Bread Pudding
1. Prepare the Peaches and Bread
- Cut your brioche loaf into roughly 1 inch cubes and spread them out on a baking sheet to dry slightly while you prep the rest of the ingredients.
- Peel and dice your peaches into bite sized pieces, about 1/2 inch chunks, so they distribute evenly through the pudding.
- Toss the diced peaches with the lemon juice in a small bowl. This keeps the color bright and adds a touch of brightness that balances the sweetness.
- Set the peaches aside while you make the custard, giving the lemon juice a few minutes to work.
This same peeling and dicing method works for my blueberry peach galette if you want to double up on peach desserts this week.
2. Make the Custard
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, and brown sugar until the sugars are mostly dissolved and the mixture looks smooth.
- Whisk in the vanilla extract, cinnamon, ground nutmeg, and salt until everything is well combined.
- If using bourbon, whisk it in now. It adds a subtle warmth to the custard without making the finished dish taste boozy.
- Set the custard aside while you combine the bread and peaches.
3. Combine and Soak
- Add the cubed brioche and the diced peaches to a large bowl.
- Pour the custard mixture over the bread and peaches, then gently fold everything together with a spatula so the bread does not break apart too much.
- Let the mixture sit and soak for 15 minutes at room temperature. This step matters because it allows the bread to fully absorb the custard, which prevents dry spots after baking.
- Stir once or twice during the soak to make sure the bread on top gets coated too.
Another favorite: Peach Crumble Recipe
4. Assemble the Bread Pudding
- Preheat your oven to 350 degrees Fahrenheit.
- Generously grease a 9×13 inch baking dish with butter, making sure to coat the corners and sides so nothing sticks.
- Pour the soaked bread and peach mixture into the prepared dish, spreading it out into an even layer.
- Use a spoon to gently press down on any bread cubes that are sticking up too far, so the top bakes evenly.
5. Bake to Golden Perfection
- Place the dish in the preheated oven and bake for 45 to 50 minutes, until the top is golden brown and the center is set and no longer jiggly.
- If the top starts to brown too quickly, loosely tent it with aluminum foil for the last 10 to 15 minutes of baking.
- Check for doneness by inserting a knife into the center. It should come out mostly clean, with just a little moisture from the peaches.
- Remove the pan from the oven and let it rest on the counter for at least 10 minutes before serving.
My peach pie recipe uses a similar oven temperature, so the two pair nicely if you are testing both this season.
6. Make the Brown Sugar Sauce
- While the bread pudding bakes, melt the butter in a small saucepan over medium heat.
- Whisk in the brown sugar and cook for 2 to 3 minutes, stirring often, until the sugar dissolves and the mixture is smooth and bubbling gently.
- Slowly whisk in the heavy cream and continue cooking for another 2 minutes, until the sauce thickens slightly and coats the back of a spoon.
- Remove from heat and stir in the vanilla extract and a pinch of salt.
Read Also: Jamaican Bread Pudding Recipe
7. Rest and Serve
- Spoon warm servings of the bread pudding into bowls.
- Drizzle generously with the warm brown sugar sauce right before serving.
- Add a scoop of vanilla ice cream or a dollop of whipped cream if you want to make it extra special.
- Serve while still warm for the best texture and flavor.
Another favorite: Panettone Bread Pudding
Tips for The Best Peach Bread Pudding
A few small details make a big difference in how this dessert turns out.
Pay attention to your bread and your peaches, since those are the two ingredients doing most of the work.
- Use bread that is genuinely a day or two old, or dry fresh cubes in a low oven for 10 minutes, so it can absorb custard without turning mushy
- Do not skip the soaking step, since rushed bread pudding often bakes up dry in spots
- If your peaches are very juicy, pat them dry after dicing so the custard does not become watery
- Check the bread pudding a few minutes early the first time you make it, since oven temperatures vary
- Let it rest before serving so the custard has time to fully set
If you love bread based desserts, my pumpkin bread pudding follows the same basic method with a fall twist, and my slow cooker savory bread pudding shows how versatile the base technique really is.
Serving Suggestions
This bread pudding is rich enough to serve on its own, but a few additions make it feel even more like a proper dessert course.
It also works well for brunch, especially if you serve smaller portions alongside something savory.
- A scoop of vanilla ice cream, which melts into the warm custard beautifully
- A dollop of freshly whipped cream and a light dusting of cinnamon
- A side of crispy bacon for a sweet and savory brunch spread, similar to what I serve with my Apple Cinnamon French Toast Casserole
- Fresh mint leaves for a pop of color if serving guests
- A drizzle of extra brown sugar sauce, warmed slightly before pouring
Variations of Peach Bread Pudding
Once you have the base recipe down, it is easy to adjust it based on what you have on hand or what flavors you are craving.
These swaps keep the same basic method while changing up the final flavor.
- Swap the bourbon for spiced rum for a slightly different warmth in the custard
- Add 1/2 cup of chopped pecans for extra crunch and texture
- Use canned peaches in heavy syrup and reduce the added sugar slightly, since the syrup already adds sweetness
- Stir in a handful of blueberries along with the peaches for a mixed fruit version
- Bake in individual ramekins instead of one large dish for a more elegant presentation
- Add a streusel topping made from butter, flour, and brown sugar before baking for extra texture
My Blueberry French Toast Casserole is another great option if you want to lean into that mixed berry and peach combination.
Storage and Reheating
Bread pudding stores well, which makes it a great make ahead dessert for gatherings.
Just keep the sauce separate if you plan to store leftovers for more than a day or two.
- Store leftover bread pudding in an airtight container in the refrigerator for up to 4 days
- Keep the brown sugar sauce in a separate airtight container in the fridge for up to a week
- Reheat individual portions in the microwave for 30 to 45 seconds, or warm the whole dish covered in a 300 degree oven for about 15 minutes
- Freeze baked and cooled bread pudding, tightly wrapped, for up to 2 months, then thaw overnight in the fridge before reheating
My Strawberry French Toast Casserole stores and reheats using this same method, so you can prep both ahead of a brunch.
Nutritional Facts
These values are estimates based on standard ingredients and one of eight servings.
Actual numbers will vary depending on the exact bread, peaches, and toppings you use.
- Calories: approximately 390 per serving
- Carbohydrates: approximately 52g
- Protein: approximately 8g
- Fat: approximately 17g
- Saturated Fat: approximately 9g
- Cholesterol: approximately 125mg
- Sodium: approximately 220mg
- Sugar: approximately 36g
- Fiber: approximately 2g
For comparison, my Praline Pecan French Toast Casserole runs slightly higher in fat due to the added nuts and topping.
Health Benefits of Key Ingredients
While this is very much a dessert, a few of the ingredients bring some genuine nutritional value along with the flavor.
Peaches in particular add more than just sweetness to the dish.
- Peaches provide vitamin C, vitamin A, and fiber, along with natural sweetness that helps reduce added sugar
- Eggs contribute protein and important nutrients like choline, which supports brain health
- Milk and cream provide calcium and vitamin D for bone health
- Cinnamon and nutmeg contain antioxidants and have been linked to modest anti-inflammatory benefits
- Whole grain or enriched breads can add extra fiber compared to plain white bread
If you enjoy building desserts around seasonal fruit, my Cinnamon Streusel Bread uses many of these same warm spices.
FAQs About Peach Bread Pudding
1. Can I use canned or frozen peaches instead of fresh?
Yes, both work well in this recipe.
Drain canned peaches thoroughly and pat frozen peaches dry after thawing, since extra liquid can make the custard watery.
2. Can I make this bread pudding ahead of time?
Absolutely, you can assemble it up to a day ahead and refrigerate it unbaked, covered tightly.
Let it sit at room temperature for about 20 minutes before baking so it bakes evenly.
3. What bread works best if I cannot find brioche?
Challah, French bread, or Italian bread all work well as substitutes.
Look for something slightly sturdy and a little rich, since thin sandwich bread tends to fall apart.
4. How do I know when the bread pudding is fully baked?
The top should be golden brown and the center should look set, not jiggly, when you gently shake the pan.
A knife inserted in the center should come out mostly clean.
5. Can I make this recipe without the bourbon?
Yes, the bourbon is completely optional and can be left out or replaced with an extra teaspoon of vanilla extract.
The recipe tastes just as comforting without it.
You might also enjoy: Caramel Apple Crisp Recipe
Peach Bread Pudding
Ingredients
- 8 cups day old brioche bread cut into 1 inch cubes (about 1 loaf)
- 3 cups fresh peaches peeled and diced (or canned/frozen peaches, drained and patted dry)
- 4 large eggs
- 2 cups whole milk 480ml
- 1 cup heavy cream 240ml
- 3/4 cup granulated sugar 150g
- 1/2 cup brown sugar 100g, packed
- 2 teaspoons pure vanilla extract 10ml
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg freshly grated if possible
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter 57g, melted, plus more for greasing the dish
- 1 tablespoon lemon juice 15ml
- 2 tablespoons bourbon 30ml, optional, for the custard
- 1/2 cup unsalted butter 113g
- 1 cup brown sugar 200g, packed
- 1/2 cup heavy cream 120ml
- 1 teaspoon vanilla extract 5ml
- salt a pinch
- vanilla ice cream for serving
- fresh mint leaves for garnish
- whipped cream for serving
Equipment
- 9×13-inch baking dish or similar sized baking dish
- Large mixing bowls
- Whisk
- Measuring cups and spoons
- Microplane zester optional, for fresh nutmeg
- Ramekins optional, for individual portions
- Aluminum foil for tenting if top browns too quickly
- Small saucepan for brown sugar sauce
- Baking sheet for drying bread cubes
- Spatula for folding bread and peaches into custard
Method
- Cut brioche into 1 inch cubes and spread on a baking sheet to dry slightly. Peel and dice peaches into 1/2 inch chunks, then toss with lemon juice in a small bowl.
- In a large mixing bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, and brown sugar until smooth. Whisk in vanilla, cinnamon, nutmeg, salt, and bourbon if using.
- Add cubed brioche and diced peaches to a large bowl. Pour custard over and gently fold with a spatula. Let soak for 15 minutes at room temperature, stirring once or twice.
- Preheat oven to 350°F. Generously grease a 9×13 inch baking dish with butter. Pour soaked bread and peach mixture into the dish, spreading into an even layer and pressing down any protruding bread cubes.
- Bake for 45 to 50 minutes until golden brown and set in the center. Tent with foil if browning too quickly. A knife inserted in the center should come out mostly clean. Let rest 10 minutes before serving.
- While pudding bakes, melt butter in a small saucepan over medium heat. Whisk in brown sugar and cook 2-3 minutes until dissolved and bubbling. Slowly whisk in heavy cream and cook 2 more minutes until thickened. Remove from heat and stir in vanilla and salt.
- Spoon warm bread pudding into bowls, drizzle generously with warm brown sugar sauce, and top with vanilla ice cream or whipped cream if desired. Serve while still warm.
Nutrition
Notes
- Use bread that is genuinely a day or two old, or dry fresh cubes in a low oven for 10 minutes, so it can absorb custard without turning mushy.
- Do not skip the soaking step, since rushed bread pudding often bakes up dry in spots.
- If your peaches are very juicy, pat them dry after dicing so the custard does not become watery.
- Check the bread pudding a few minutes early the first time you make it, since oven temperatures vary.
- Let it rest before serving so the custard has time to fully set.
- Swap the bourbon for spiced rum for a slightly different warmth in the custard.
- Add 1/2 cup of chopped pecans for extra crunch and texture.
- Use canned peaches in heavy syrup and reduce the added sugar slightly, since the syrup already adds sweetness.
- Bake in individual ramekins instead of one large dish for a more elegant presentation.
- Store leftover bread pudding in an airtight container in the refrigerator for up to 4 days. Keep the brown sugar sauce in a separate airtight container in the fridge for up to a week.
- Reheat individual portions in the microwave for 30 to 45 seconds, or warm the whole dish covered in a 300 degree oven for about 15 minutes.
- Freeze baked and cooled bread pudding, tightly wrapped, for up to 2 months, then thaw overnight in the fridge before reheating.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This peach bread pudding recipe is the kind of dessert that turns a quiet weekend into something a little more special.
It is warm, comforting, and easy enough for a beginner baker to pull off on the first try.
I hope it becomes one of those recipes you return to every peach season, the way it has for my own family.
If you give this one a try, I would love to hear how it turned out. Leave a comment below or share a photo, I always enjoy seeing your kitchens in action.
Recommended:
- Peach Muffins with Streusel Topping
- Peach Bread Recipe
- Peach Crumble Pie Recipe
- Bisquick Peach Cobbler Recipe
- Cherry Cobbler Recipe with Cake Mix
