Description
This Peach Bread Pudding recipe offers a comforting and delicious dessert made with day-old bread, fresh peaches, and a rich custard mixture. Baked to golden perfection with a buttery brown sugar topping, it’s perfect served warm with whipped cream or ice cream, making it a delightful treat for any occasion.
Ingredients
Scale
Base Ingredients
- 4 cups day-old bread, cubed (brioche or challah works well)
- 2 cups fresh peaches, peeled and sliced
Custard Mixture
- 3 cups whole milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Topping
- 1/2 cup brown sugar
- 2 tablespoons butter, melted
Optional
- Whipped cream or ice cream for serving
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
- Prepare Bread and Peaches: In a large mixing bowl, combine the cubed day-old bread and sliced fresh peaches. Toss gently to mix them evenly.
- Make Custard Mixture: In a separate bowl, whisk together whole milk, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until the mixture is smooth and fully combined.
- Combine Ingredients: Pour the custard mixture over the bread and peach mixture. Let it sit for about 15 minutes to allow the bread to soak up the custard thoroughly.
- Transfer to Baking Dish: Pour the soaked bread and custard mixture into the prepared baking dish, spreading it out evenly.
- Prepare Topping: In a small bowl, mix the brown sugar with the melted butter. Sprinkle this mixture evenly over the top of the pudding.
- Bake: Place the dish in the preheated oven and bake for 40-45 minutes, or until the top turns golden brown and the custard is set.
- Cool: Remove the baked pudding from the oven and allow it to cool for 15-20 minutes to let it firm up slightly and make serving easier.
- Serve: Cut the bread pudding into squares and serve warm. Optionally, top with whipped cream or a scoop of ice cream for an extra indulgent treat.
Notes
- Day-old bread absorbs the custard better and helps achieve the ideal pudding texture.
- Brioche or challah breads are recommended for their richness and ability to hold custard.
- Letting the bread soak before baking ensures a moist, custardy inside.
- You can substitute peaches with other fruits like apples or berries if desired.
- For a vegan version, use plant-based milk and egg alternatives.
