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Peach Bread Pudding Recipe

Peach Bread Pudding

iamwinfred
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.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 390 kcal

Equipment

  • 9x13-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

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

For the Brown Sugar Sauce

  • 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

For Serving (Optional)

  • vanilla ice cream for serving
  • fresh mint leaves for garnish
  • whipped cream for serving

Instructions
 

  • 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 9x13 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.

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.

Nutrition

Serving: 1servingCalories: 390kcalCarbohydrates: 52gProtein: 8gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 125mgSodium: 220mgPotassium: 210mgFiber: 2gSugar: 36gVitamin A: 15IUVitamin C: 8mgCalcium: 10mgIron: 8mg
Keyword brown sugar sauce, custard bread pudding, peach bread pudding, southern dessert, summer peach recipe
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