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    Home » Recipes » Sweet Recipes

    Peach Bread Pudding with Warm Brown Sugar Sauce

    Aug 18, 2014 | by Jennifer | Last Updated: Jun 2, 2021

    Jump to Recipe

    A delicious fresh Peach Bread Pudding, served with a warm brown sugar sauce. A lovely dessert any time of year, but especially nice with summer fresh peaches!

    peach bread pudding in dish

    I feel like I'm breaking some unwritten food blogger rule, by posting two peach recipes in a row. I hope you'll indulge me though. There are only about 3 weeks a year when I can enjoy fresh peaches that only travel a couple of hundred miles to my home and were actually ripened on the tree! (thanks southern Ontario/Niagara).

    This peach bread pudding was absolutely delicious! I have developed a new-found love for bread pudding. For years, I thought it wasn't really my thing. Then I made this Cinnamon Crunch bread pudding last year and my mind was completely changed.

    I think what I learned from that experience is that I like bread pudding that isn't completely drowned in the egg/milk mixture. I like it with a bit of the bread sticking out, so it develops a bit of crunch on top. And under the crunchy layer, is the creamy goodness. And even though there seems to be a lot of bread sticking out, only the very top gets crunchy. The egg/milk mixture magically wicks up and softens a lot of the exposed part. Add in some fresh peaches and top it with warm brown sugar sauce and it's just about perfection.

    Cook's Notes

    For my version, I used a homemade loaf of honey buttermilk bread. Any loaf of bread will do though. Try to find a day-old loaf of unsliced bakery bread and slice it yourself. If you don't use it all, just freeze what's left for another bread pudding later.

    Bread pudding is a very flexible dish. You can slice your bread or cube it. Either way, simply scatter it around your dish or dishes. Place some peaches here and there in between. Pour your egg/milk mixture over until it nears the top of the bread, but doesn't cover completely. Let stand 15 minutes, then top up the egg/milk mixture a bit to make up for what has soaked in to the bread. Bake.

    Watch during the last part of baking, as the bread sticking up can over-brown. Simply cover with a loose piece of aluminum foil if needed.

    peach bread pudding in dish

    peach bread pudding in dish

    Peach Bread Pudding with Warm Brown Sugar Sauce

    This recipe will make 4 individual baking dishes, about 6 smaller ramekins or your can bake it in one 8x8-inch baking dish.
    Author: Jennifer
    5 stars from 7 ratings
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    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Dessert
    Servings 8 servings

    Ingredients
     

    Bread Pudding:

    • 1/2 loaf day-old unsliced bakery bread
    • 3-4 peaches, peeled and sliced
    • 3 large eggs
    • 1/2 cup white sugar
    • 1/2 cup heavy cream
    • 2 cups whole milk
    • 1 1/2 tsp vanilla or vanilla bean paste
    • 4 tsp white sugar, for topping

    Brown Sugar Sauce:

    • 1/4 cup salted butter
    • 1/2 cup brown sugar
    • 1/4 cup heavy cream
    • pinch salt
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    Instructions
     

    • Preheat oven to 350° and grease 4 individual dishes or an 8x8-inch baking pan. Set on to a baking sheet and set aside.
    • Peel peaches and cut in to slices. Set aside.
    • Slice bread in to thin 3/4-inch slices or cube. If using slices, you'll want your bread pieces to be about an inch higher than the height of your baking dish, so figure out how tall they should be and cut off the bottom of the slices to that height. (*You won't need the part you cut off the bottom, but you can use them by cutting them in to cubes and making some croutons with them!). Then cut each of the trimmed slices in half from top to bottom to make two pieces. Set aside.
    • In a bowl, whisk together the eggs, 1/2 cup white sugar, cream, milk and vanilla.
    • Place your bread slices in to your baking dishes (or disby slightly overlapping them (crust side facing the side of the disand allowing them to tilt back a bit. If using cubes, place in your dish or dishes. Place some peach slices in the gaps between the bread. Pour some of the egg mixture over the bread and in to the dishes, just until it reaches the top edge of the dish or until it nears but doesn't cover the top of the bread. Allow to stand at room temperature for 15 minutes, then top up with remaining egg mixture, just until it reaches the edge of the dish again or near the top of the bread. You may not need it all.
    • Lightly brush the top of the bread with a bit of the egg mixture, then sprinkle a heaped 1 tsp. of white sugar over the top of each dish, especially on the top crust edge. Place dishes on baking sheet (to catch any overflow!) in to preheated 350° oven and bake for about 35 minutes, or until golden and set. (*You may want to check at 25-30 minutes in case it's browning too quickly, in which case, just lay a sheet of aluminum foil over top while it finishes baking.
    • Remove from oven and let stand 10 minutes before eating. If not eating right away, allow to cool for 10 minutes, then cover and refrigerate.
    • While puddings are baking, make the brown sugar sauce by melting butter in a small saucepan over medium heat. Add brown sugar, cream and a pinch of salt and stir to combine. Allow to come to a boil, stirring regularly. Once it comes to a boil, cook another few minutes, stirring regularly, then remove from heat and pour in to a bowl or pitcher. Cover and refrigerate if not using right away. Can be re-warmed in the microwave/saucepan to serve.
    • Serve puddings at warm, at room temperature or slightly re-warmed in the microwave, topped with warm brown sugar sauce (*You'll want to place your small dishes on a plate, as the brown sugar sauce will most likely spill over the sides when poured on top).

    Notes

    Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

    Nutrition

    Sodium: 336mg | Calcium: 169mg | Vitamin C: 3.7mg | Vitamin A: 890IU | Sugar: 38g | Fiber: 2g | Potassium: 325mg | Cholesterol: 121mg | Calories: 439kcal | Saturated Fat: 10g | Fat: 19g | Protein: 9g | Carbohydrates: 58g | Iron: 2.1mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Dessert
    Cuisine American
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Jane says

      September 15, 2020 at 11:46 pm

      5 stars
      Living in the southern Ontario/Niagara region I am so fortunate to be surrounded by fruit farms....I can drive maybe a couple miles and see all kinds of farm stands selling fresh peaches! I tend to gorge on them in season because they are my favorite fruit and I know how quick the season ends. I had a half basket still in the fridge and I was trying to figure out what to make with them - this recipe screamed out MAKE ME lol. It was so good, I will probably make it all year if I can force myself to use a can of my home canned peaches (i almost ration them out to last the year lol)

      Reply
      • Jennifer says

        September 16, 2020 at 9:30 am

        You are lucky, Jane! One of my favourite parts of the province :) So glad you enjoyed it. Thanks so much.

        Reply
    2. Mattie E Hughes says

      October 26, 2019 at 9:02 pm

      Can can PEACHES be use as well.

      Reply
      • Jennifer says

        October 27, 2019 at 1:11 pm

        Hi Mattie, I haven't tried this one using canned peaches, but I feel like it should work just fine.

        Reply
    3. Rashidah says

      December 08, 2018 at 9:28 pm

      This looks so yummy, I haven't tried it yet but plan to
      As a tropical bird - do you think it would work with mangoes -

      Reply
      • Jennifer says

        December 09, 2018 at 8:48 am

        Hi Rashidah and yes, I think it would work just fine with mangoes :)

        Reply
    4. Garcelle says

      November 17, 2018 at 5:15 pm

      Thinking of making this for a Friendsgiving but wondering if you think pears would work instead of peaches? Can't wait to try it!

      Reply
      • Jennifer says

        November 18, 2018 at 10:04 am

        Hi Garcelle and yes, I think pears would be lovely and should cook up similarly to peaches. I would make sure to start with ripe pears, so they are slightly soft and moist.

        Reply
    5. Bella Marin says

      November 15, 2018 at 1:53 pm

      5 stars
      Ive been on a bit of a baking kick! making a ton of your recipes lately!!! This one and your brownie smores bars have been my go to dessert!

      Reply
      • Jennifer says

        November 15, 2018 at 2:45 pm

        So glad to hear, Bella :) Thanks

        Reply
    6. Debra says

      November 08, 2018 at 2:18 am

      Can apples be subbed for peaches? Peaches are not in season in the Fall, but Honeycrisp apples are and they're delicious!

      Reply
      • Jennifer says

        November 08, 2018 at 8:17 am

        Hi Debra, you could try apples, though I'm not sure they would cook completely in just 35 minutes in the oven. If you wanted to try, I would either slice paper thin or pre-cook the apple slices before adding to the pudding. Let me know how it works if you try it :)

        Reply
    7. Marilyn says

      October 27, 2018 at 1:34 pm

      5 stars
      This is the second time I am using your recipe! It was amazing the first time and I'm sure the second time around will be even better! ❤
      Thanks so much for sharing!

      Reply
      • Jennifer says

        October 27, 2018 at 6:48 pm

        So glad to hear, Marilyn :) Thanks!

        Reply
    8. Sandy says

      May 02, 2018 at 8:54 am

      5 stars
      Jen, you give bake time based on individual ramekins, how about baking time for the 8 x 8?

      Reply
      • Jennifer says

        May 02, 2018 at 9:08 am

        Hi Sandy, the baking time would be the same for either size.

        Reply
    9. Gwen says

      April 08, 2018 at 7:23 pm

      5 stars
      Made it today and it was AMAZING! Thank you for sharing!

      Reply
      • Jennifer says

        April 08, 2018 at 7:36 pm

        So glad you enjoyed it, Gwen! Thanks :)

        Reply
    10. Mark says

      December 17, 2017 at 2:36 am

      5 stars
      Made this for my family last night and everyone loved it!

      Reply
      • Jennifer says

        December 17, 2017 at 11:35 am

        So glad to hear! Thanks :)

        Reply
    11. Kaitlyn says

      October 15, 2017 at 11:11 pm

      In the oven right now, can't wait! :)

      Reply
      • Jennifer says

        October 16, 2017 at 7:33 am

        Do enjoy! :)

        Reply
    12. Chris says

      August 01, 2017 at 10:47 pm

      5 stars
      Jennifer,
      This is such a good recipe. I made it for our card party today and everyone loved it. I doubled the sauce recipe so that everyone could have a good amount. It was yummy. This is definitely a keeper.

      Reply
      • Jennifer says

        August 02, 2017 at 8:14 am

        Hi Chris and so glad to hear you enjoyed this. I am a bread pudding lover and especially enjoyed this one with the peaches :) Thanks for coming back to let me know!

        Reply
    13. Ellen says

      November 21, 2016 at 8:36 pm

      I need this on my Thanksgiving dessert table. I usually make apple bread pudding, but this looks fabulous. So......don't hate me, but I'm going to use ....canned peaches. I know, I know but there aren't any fresh peaches this time of year. I'm also going to bake it a day ahead [too much jockeying for oven space on the big day] so we shall see how it turns out reheated. Thanks for the recipe.

      Reply
      • Jennifer says

        November 21, 2016 at 8:56 pm

        Sounds lovely Ellen and this time of year, I'd take a canned peach over something pretending to be a peach at the market ;) Do enjoy!

        Reply
    14. Janice @Kitchen Heals Soul says

      August 24, 2014 at 8:36 pm

      I am torn. I wanted to make peach pie, and then I saw your recipe.... it's a tough decision to make.

      Maybe I should make a peach pie AND this peach bread pudding. After all, peach season is short, right ;)

      Reply
      • Jennifer says

        August 24, 2014 at 8:50 pm

        Definitely both Janice. Peaches are so delicious and economical right now. Go for it!

        Reply
    15. Phi @ The Sweetphi Blog says

      August 21, 2014 at 4:07 pm

      WOW! Gorgeous! I definitely need this in my life asap!

      Reply
      • Jennifer says

        August 21, 2014 at 4:30 pm

        Thanks so much, Phi.

        Reply
    16. Liz @ Floating Kitchen says

      August 20, 2014 at 1:06 pm

      Oh I love the presentation on this. I always just cube up the bread for bread pudding. This is so much more elegant. Can't wait to try it!

      Reply
      • Jennifer says

        August 20, 2014 at 1:23 pm

        Thanks so much, Liz. I cube sometimes, too. Slicing is great for smaller dishes, as I think it looks pretty.

        Reply
    17. Tieghan says

      August 18, 2014 at 11:34 pm

      All I have to say is bring on the peaches! :)

      Oh and this is gorgeous!

      Reply
      • Jennifer says

        August 19, 2014 at 7:32 am

        Thanks so much, Tieghan. And I agree. Can't get enough peaches right now :)

        Reply
    18. Jessica @ Sweet Menu says

      August 18, 2014 at 11:33 pm

      WOW! This looks insanely good! Look at that delicious crunchy top and those golden peaches.. Mmmm!

      Reply
      • Jennifer says

        August 19, 2014 at 7:27 am

        Thanks so much, Jessica. The peaches are just perfect right now!

        Reply
    19. Clara Teixeira says

      August 18, 2014 at 10:49 pm

      This looks so amazingly yummy! I think I will try it with gluten free bread as I can't eat regular stuff. I pinned it and have been drooling over it all day. :-)

      Reply
      • Jennifer says

        August 19, 2014 at 7:34 am

        Thanks Clara! Absolutely would be great with gluten free bread. I don't have a lot of experience with gluten free bread, but if it's really soft, it might benefit from a light toasting before baking in the pudding. I've done that before with regular bread in bread puddings if it's too fresh/soft. Enjoy!

        Reply
    20. Laura (Tutti Dolci) says

      August 18, 2014 at 8:20 pm

      Gorgeous bread pudding, I love that brown sugar sauce!

      Reply
      • Jennifer says

        August 18, 2014 at 9:06 pm

        Thanks Laura. The sauce just really takes this one over the top!

        Reply
    21. Katrina @ Warm Vanilla Sugar says

      August 18, 2014 at 4:59 pm

      This bread pudding is a total dream! I can taste that sauce from here!

      Reply
      • Jennifer says

        August 18, 2014 at 9:05 pm

        Thanks Katrina. Yes ... that sauce!

        Reply

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