Peach bread pudding packed with fresh peaches, your favorite bread, & a homemade spiced custard! Easy bread pudding recipe that comes together fast and has incredible flavor!
Making this easy peach bread pudding is both fun and frugal. Save your leftover bread ends in the freezer until you have enough or simply buy a loaf of bread for this purpose. This is not your grandma’s bread pudding with peaches recipe, this is one that’s been improved upon for all the right reasons and once you try a slice you’ll see why this fresh peach bread pudding stands far above the rest.
What is peach bread pudding?
Bread pudding is a great staple dessert in southern homes and there are many different variations of it. Most variations simply add in fruits, chocolate, spices, or some other mixture but the base remains the same- milk, egg, and stale bread. This peaches and cream version uses fresh peaches and even sour cream for a wonderfully rich and tangy-sweet flavor combination that’s absolutely perfect for summer.
The soft and moist bread pieces are held together by a rich, warm custard filled with spices. Little chunks of peach are baked to perfection to complement the warmth of the pudding. A simple powdered sugar glaze is drizzled over the surface to add in a little bit of sweetness. Every bite is a taste of heaven with this incredible dessert.
Peach bread pudding ingredients
For the bread pudding, you will need:
-Eggs: You will need 4 eggs to help give that custard-like texture and richness.
-Sugars: Use ⅔ cups of brown sugar and ¼ cup of granulated sugar to give your bread pudding a great sweetness and depth of flavor. You can use brown sugar in place of granulated if desired.
-Sour cream: For added richness and creaminess in every bite use ½ cup of sour cream. Plain yogurt could be used instead.
-Milk: Add in moisture with 1 cup of milk.
-Heavy cream: Adding in more moisture and some richness is 1 cup of heavy cream.
-Butter: Using 2 tablespoons of melted butter will get your dish tasting richer in every bite.
-Vanilla: Use 2 teaspoons of vanilla extract to give your dessert an enhanced flavor.
-Spices: You will need 2 teaspoons of ground cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of cloves to keep your bread pudding well spiced.
-Salt: Using ½ teaspoon of salt will help to enhance the flavors in this dish.
-Bread: You will need 10 slices of stale sandwich bread or you can use a French or Italian loaf of bread instead.
-Peaches: Use 4 fresh peaches (roughly 2 1/2-3 cups peeled and chopped). You could also use frozen peaches instead of fresh, without thawing.
-More Sugar: You will need an additional 2 tablespoons each of brown sugar and granulated white sugar for sprinkling over the bread pudding before baking.
For the glaze, you will need:
-Powdered sugar: This will give us a sweet and creamy smooth glaze. You will need about ½ cup of powdered sugar.
-Milk: Use 2 tablespoons of milk to get the perfect drizzling consistency for your glaze.
How to make peaches and cream bread pudding
Preheat your oven to 350 degrees F and spray an 8×10 baking dish with cooking spray. Set aside.
Whisk together the eggs, ¾ cup brown sugar, and ¼ cup granulated sugar in a large bowl for 4 minutes until the eggs begin to froth. Whisk in the sour cream.
Add in the milk and heavy cream and whisk to incorporate.
Next, add in the melted butter and vanilla until thoroughly combined.
Add in the spices, and mix again.
In your baking dish, lay out the pieces of bread and slices of peaches. Pour your custard mixture over the top of the bread, making sure to coat each piece until soaked.
In a small bowl, combine the 2 tablespoons of brown sugar and white sugar until blended and sprinkle over the top of the bread pudding.
Place your bread pudding into the oven and bake for 45 minutes. If the custard is still not fully baked, cover the pan with aluminum foil and bake for an additional 10-15 minutes or until baked through.
Check the doneness of the bread pudding with a toothpick. You want it to come out clean or with just a few moist crumbs. Note that a fully baked bread pudding will still be jiggly, but if it’s not finished, add another 15-20 minutes.
While the pudding is cooling, make the glaze.
Combine the powdered sugar and milk in a small bowl with a whisk until smooth.
Once the bread pudding is room temperature (or slightly warmer), top with the glaze by drizzling it over the top.
Slice, serve & enjoy!
Peach Bread Pudding
Ingredients
Bread Pudding Custard:
- 4 eggs
- ⅔ c brown sugar
- ¼ c sugar
- ½ c sour cream
- 1 c milk
- 1 c heavy cream
- 2 Tbs butter melted
- 2 tsp vanilla
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp salt
Bread Pudding Filling/ Topping:
- 10 slices stale bread cubed
- 4 peaches 2 ½-3 c roughly, peeled and chopped
- 2 Tbs brown sugar
- 2 Tbs sugar
Glaze:
- ½ c powdered sugar
- 2 Tbs milk
Instructions
- Preheat the oven to 350 F. Spray an 8×10 pan with baking spray and set aside.
- In a large bowl, whisk together the eggs, brown sugar and sugar for 4 minutes or until the eggs begin to froth. Whisk in the sour cream.
- Add in the milk and heavy cream and whisk to emulsify. Next, add in the melted butter and vanilla and whisk to combine.
- Whisk in the cinnamon, nutmeg, cloves and salt. In the prepared baking pan, layer the bread and peaches.
- Pour the custard mixture over the bread making sure it is all covered and each piece of bread is soaked.
- In a small bowl, combine the remaining brown sugar and sugar. Sprinkle over the surface of the bread mixture.
- Place into the oven to bake for 45 minutes. If at this point the custard is not fully baked, cover with tinfoil and let bake for an additional 10-15 minutes or until it is baked through. To check the doneness of the pudding, insert a toothpick into the center. If it comes out clean or with moist crumbs, it is finished baking. If it comes out wet, it is not done yet. This bread pudding will still be jiggly when it is finished baking.
- Once baked, remove from the oven and place it onto a cooling rack to cool for 15-20 minutes. While the pudding is cooling, make the glaze.
- In a small bowl, whisk together the powdered sugar and milk. Once the bread pudding has cooled to either room temperature or slightly warmer, drizzle the glaze over the top. If you drizzle the glaze on while it’s hot, the glaze will melt into the pudding. Serve & enjoy!
Notes
Nutrition
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
Can I make bread pudding without stale bread?
If you do not have stale bread, simply cut the bread up into crouton size and lay it in a single layer on a baking sheet. Bake it in the oven preheated to 200 F for 10 minutes. Flip the bread and bake for another 10 minutes. This will dry it out without making it toast.
How do I know when my bread pudding is done baking?
Bread pudding is meant to be very moist, in some cases even wet. Only bake until a toothpick inserted comes out clean. If you bake until it is no longer soft, you will over bake it.
Do you eat bread pudding cold or warm?
This dessert is traditionally served warm. It is very delicious with a scoop of vanilla ice cream or even whipped cream. It is also delicious cold, straight out of the fridge.
Enjoy The Best Peach Recipes This Summer:
- CHILLED PEACH SOUP
- NO BAKE PEACHES AND CREAM PIE
- EASY PEACH CRUMBLE RECIPE
- PEACHES AND CREAM POKE CAKE
- PEACHES AND CREAM SALAD
- BLACKBERRY PEACH COBBLER
- PEACHES AND CREAM WAFFLES
- CREAMY PEACH PIE
- EASY PEACH SYRUP
- UPSIDE DOWN PEACH CAKE
- SUPER EASY PEACH PIE
- HOMEMADE PEACH SLURPEES
- PEACHES AND CREAM BREAD
- NO-BAKE PEACHES & CREAM BARS
- PEACH ICE CREAM
This peaches and cream bread pudding recipe is one you won’t soon forget. Made with fresh peaches, plenty of sugar, and a simple powdered sugar glaze on top, all that’s missing is your plate and a scoop of vanilla ice cream!
Peach bread pudding packed with fresh peaches, your favorite bread, & a homemade spiced custard! Easy bread pudding recipe that comes together fast and has incredible flavor!
Leave a Reply