A delicious peach bread pudding, served with a warm brown sugar sauce. A lovely peach dessert any time of year, but especially nice with summer fresh peaches! Can also be made the frozen peaches or canned peaches!
This peach bread pudding is absolutely delicious! I love the crispy, sugar-coated bits of bit of the bread sticking out the top, and under the crunchy layer, is the creamy bread and peaches. Top it with a drizzle of warm brown sugar sauce and it’s just about perfection.
Ingredients and Substitutions
Peaches – you can use fresh, frozen or canned peaches for this peach bread pudding. For fresh peaches, use ones that are ripe, but still a bit firm. For frozen peaches, thaw and pat dry. For canned peaches, drain and pat dry.
Bread – Any bread will work here. 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. I love Brioche or Challah bread. Italian and French loaves will also work well.
Step-by-Step Photos
- Dry bread cubes in a low oven for 10-15 minutes. Let cool, then combine with peaches.
- Spoon the bread/peach mixture into ramekins (I’m making a half recipe here).
- Pour cream/egg mixture over-top of the bread and peaches, filling about 3/4 full. Let stand 15 minutes.
- Before baking, sprinkle top with white sugar, then Bake 35-45 minutes.
Recipe Tips
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.
Baking time will vary depending on the size of your dishes or dish.
Making Ahead and Storing
Store baked puddings in the refrigerator for 2-3 days. Re-warm in the microwave or pop in a 350F oven, loosely covered in foil until warmed. The brown sugar sauce can be made ahead and refrigerated 2-3 days. Re-warm in the microwave or a small saucepan.
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Get the Recipe: Peach Bread Pudding with Brown Sugar Sauce
Ingredients
Bread Pudding:
- 4 cups bread cubes, cut into 1-inch cubes *see Note 1 below
- 2 cups peaches, fresh peached peeled, thawed frozen peaches or canned peaches, chopped into bite-sized pieces
- 3 large eggs
- 1/2 cup white granulated sugar
- 1/2 cup heavy whipping cream, 35% b.f.
- 2 cups whole milk, 3-3.5% b.f.
- 1 1/2 teaspoons vanilla extract, or vanilla bean paste
- 4 teaspoons white granulated sugar, for topping
Brown Sugar Sauce:
- 1/4 cup salted butter
- 1/2 cup light or dark brown sugar, packed
- 1/4 cup heavy whipping cream, 35% b.f.
- Pinch salt
Instructions
- Preheat oven to 200F (regular bake setting/not fan assisted). Cut bread into i-inch cubes. Scatter bread cubes on a baking sheet. Place into preheated oven for 10-15 minutes, or until dried, but not toasted. Remove from oven and allow to cool completely on the baking sheet before proceeding.
- Preheat oven to 350°F (regular bake setting/not fan assisted) and grease 4-6 individual ramekins or one larger baking dish (large enough to hold the bread and fruit about 2 inches thick). Set onto a baking sheet and set aside.
- Prepare peaches and chop into bite-sized peaches. Combine the peaches with the cooled bread cubes on the baking sheet, then spoon into baking dishes or dish, filling right to the top of the dish(es).
- In a bowl, whisk together the eggs, 1/2 cup white sugar, cream, milk and vanilla.
- Pour some of the egg mixture over the bread and peaches in the dishes, just until it is about 3/4 full. Allow to stand at room temperature for 15 minutes. You may not need to use all of the cream mixture. 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.
- Bake in preheated 350F oven for about 35-45 minutes, or until golden and set. (*You may want to check at about 30 minutes in case it's browning too quickly on top, 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 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
More Peach Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I made this in behalf of my brother who loves bread pudding. He had some people over and all of them raved about this recipe. My brother said it was amazing so I know I will make it again. The brown sugar glaze is very good. I would use it on ice cream and on muffins. I made a double recipe of it. I used cinnamon crossiant bread and I used cinnamon flavored sugar instead of plain sugar for the top. Thanks for sharing recipe.
So glad to hear, Linda. Thanks so much :)
I made this when I couldn’t find my old favourite bread pudding recipe. Oh my! It’s the best I’ve ever had. I never thought I’d use the word ‘light’ and bread pudding in the same sentence but it really was. I used Challah for the bread so maybe it was that along with the drying of the cubes. And I’d never thought of peaches in this recipe but it’s perfect. Thanks, Jennifer!
I’m so glad you enjoyed it, Dale :) Thanks so much!
Love how this turned out! I did add a tablespoon of bourbon to the caramel sauce.
So glad you enjoyed this one, Jenny! Thanks :)
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)
You are lucky, Jane! One of my favourite parts of the province :) So glad you enjoyed it. Thanks so much.
Can can PEACHES be use as well.
Hi Mattie, I haven’t tried this one using canned peaches, but I feel like it should work just fine.
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 –
Hi Rashidah and yes, I think it would work just fine with mangoes :)
Thinking of making this for a Friendsgiving but wondering if you think pears would work instead of peaches? Can’t wait to try it!
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.
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!
So glad to hear, Bella :) Thanks
Can apples be subbed for peaches? Peaches are not in season in the Fall, but Honeycrisp apples are and they’re delicious!
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 :)