Peach Bread Pudding with Warm Brown Sugar Sauce

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

1. Dry bread cubes in a low oven for 10-15 minutes. Let cool, then combine with peaches.
2. Spoon the bread/peach mixture into ramekins (I’m making a half recipe here).
3. Pour cream/egg mixture over-top of the bread and peaches, filling about 3/4 full. Let stand 15 minutes.
4. 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.

Get the Recipe: Peach Bread Pudding with Brown Sugar Sauce

An easy and delicious peach bread pudding, served with a warm brown sugar sauce.

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Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

Yield: 6 servings

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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

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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

Note 1: You can use any bread, but Brioche or Challah is always nice. A crusty Italian or French loaf works, too. Day old is great, but if it’s fresher, simply dry in the oven a few minutes longer.

Be sure to read the note above this Recipe Card, for more tips, options, substitutions and variations for this recipe!

Cuisine: American, Canadian

Course: Dessert

Author: Jennifer Maloney

Serving: 1serving, Calories: 673kcal, Carbohydrates: 101g, Protein: 24g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 125mg, Sodium: 825mg, Potassium: 462mg, Fiber: 7g, Sugar: 35g, Vitamin A: 729IU, Vitamin C: 3mg, Calcium: 327mg, Iron: 6mg

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