For best results, use stale bread that is slightly dry to the touch. This will help it absorb the custard without becoming soggy. Feel free to experiment with different types of bread, such as brioche, challah, or even croissants. If you don't have rum, you can substitute with 1 teaspoon of rum extract or leave it out altogether. To add a crunchy topping, sprinkle the bread pudding with a mixture of brown sugar and chopped nuts (such as pecans or walnuts) before baking. The bread pudding can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold. This Peach Bread Pudding is delicious served warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce.
My Peach Bread Pudding
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PREP TIME30 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 45 mins
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SERVING8 People
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VIEWS24
Indulge in a symphony of flavors with this Peach Bread Pudding. Ripe, juicy peaches meld with cinnamon-spiced bread cubes in a creamy, decadent custard. A truly comforting and irresistible dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate59 g
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Cholesterol151 mg
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Fiber1 g
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Protein6 g
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Saturated Fat12 g
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Sodium267 mg
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Sugar47 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 400 degrees F (200 degrees C). (5 minutes)
02
Step
5 mins
In a baking dish, gently toss the sliced peaches with flour, 1/4 cup granulated sugar, rum (if using), 1 tablespoon cinnamon, and 1 pinch of nutmeg. (5 minutes)
03
Step
35 mins
Bake in the preheated oven until the peaches are tender and bubbling, about 30 minutes. Remove and set aside to cool slightly. (35 minutes)
04
Step
5 mins
Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish with butter. (5 minutes)
05
Step
10 mins
In a saucepan over medium heat, combine the milk and heavy cream. Heat until just warmed, and a thin skin forms on the surface (about 5 minutes). Remove from heat and stir in the butter until melted. Allow the mixture to cool to lukewarm. (10 minutes)
06
Step
5 mins
In a large bowl, whisk together the remaining 1 cup granulated sugar, brown sugar, eggs, 2 teaspoons cinnamon, vanilla extract, salt, and 1/4 teaspoon nutmeg. (5 minutes)
07
Step
5 mins
Slowly pour the lukewarm milk mixture into the egg mixture, whisking constantly to combine. Gently fold in the bread cubes and the cooked peaches. Ensure the bread is evenly saturated. (5 minutes)
08
Step
2 mins
Pour the batter into the prepared casserole dish. (2 minutes)
09
Step
50 mins
Bake in the preheated oven until the pudding is puffed, golden brown, and the center is set, 45 to 50 minutes. A toothpick inserted near the center should come out mostly clean. (50 minutes)
10
StepLet the bread pudding cool slightly before serving. Serve warm, plain, or with a scoop of vanilla ice cream or a drizzle of caramel sauce.
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Please Rate
Pattie Huels
Jun 18, 2025Easy to follow recipe and the result was amazing!
Troy Stanton
May 29, 2025This is the best bread pudding I've ever had! The peaches are so sweet and juicy, and the custard is perfectly creamy.
Keenan Ebert
May 3, 2025Next time I will try it with different fruits.
Adonis Jacobi
Apr 5, 2025I added a sprinkle of chopped pecans to the top before baking, and it added a nice crunch.
Amie Kulas
Apr 2, 2025I made this for a brunch party, and it was a huge hit! Everyone raved about it.
Brendan Schmeler
Mar 30, 2025The rum really enhances the flavor of the peaches. I highly recommend using it if you have it on hand.