Description
This Peach Bread Pudding recipe is a delightful twist on a classic dessert, combining the comforting texture of moist bread pudding with the sweet, juicy flavor of peaches. Perfectly spiced with cinnamon and nutmeg, this baked treat is easy to prepare and makes a comforting dessert or brunch option that serves eight.
Ingredients
Scale
For the Bread Pudding
- 4 cups cubed bread (day-old or slightly dry, such as brioche or French bread)
- 2 cups canned or fresh peaches, sliced (drained if canned)
- 4 eggs
- 2 cups milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
- Pinch of salt
- 2 tablespoons butter (for greasing and dotting on top)
Optional Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a baking dish generously with butter to prevent sticking and add richness.
- Layer Bread and Peaches: Arrange the cubed bread evenly in the baking dish, then layer the peach slices over and between the bread cubes for balanced fruit distribution.
- Mix Custard: In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg (if using), and a pinch of salt until fully combined and smooth.
- Soak Bread: Pour the custard mixture evenly over the bread and peaches, pressing gently with a spatula or your hands to ensure the bread absorbs the liquid. Let the dish sit for 10 to 15 minutes to soak thoroughly.
- Add Butter and Bake: Dot the top of the soaked bread pudding with small butter pieces to create a golden crust during baking. Bake in the preheated oven for 45 to 50 minutes or until the pudding is set in the center and golden brown on top.
- Prepare Glaze (Optional): While the pudding bakes, mix powdered sugar, milk, and vanilla extract in a small bowl until smooth. This glaze will add a sweet finishing touch if desired.
- Serve: Once baked, drizzle the optional glaze over the warm bread pudding, or serve as-is. For extra indulgence, top with whipped cream or vanilla ice cream and enjoy immediately.
Notes
- Use day-old bread for best texture; fresh bread can become too mushy when soaked.
- Peaches can be fresh or canned; if canned, drain well to avoid excess moisture.
- Letting the bread soak in the custard for 10-15 minutes is crucial to absorb flavors and moisture.
- You can substitute milk with almond or oat milk for a dairy-free version but omit heavy cream.
- The nutmeg is optional but adds a warm, aromatic touch to the spice blend.
- For a crispier top, bake a little longer or broil briefly, watching carefully to prevent burning.
- Leftovers can be refrigerated for up to 3 days and reheated before serving.
