Peach Bread Pudding
Look no further for the BEST Peach Bread Pudding Recipe! Made with buttery brioche, a rich custard, and warmly seasoned sweet peaches, this easy recipe is summertime dessert perfection. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for rave reviews!
Ingredients
- 1 16 oz loaf brioche or challah bread cubed into 1- 1 ½-inch cubes
- 4 cups chopped peaches fresh, frozen (defrosted), or canned (drained)
- ½ cup packed light brown sugar
- ⅛ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- ¼ cup whiskey or bourbon optional
- 3 ½ cups milk preferably whole or 2%
- 4 large eggs
- 2 teaspoons pure vanilla extract
- ¼ cup maple syrup
- 2 tablespoons coarse or sanding sugar
- whipped cream or ice cream to serve (optional)
Instructions
- Preheat the oven to 375°F. Spray an 8x13-inch baking dish with nonstick cooking spray or brush it with butter.
- Spread the bread cubes out on two rimmed baking sheets. Bake for 12-15 minutes or until crisp, golden brown, and dried out. Remove the bread from the oven and let cool for 5 minutes. Reduce the oven temperature to 350°F.
- Add the chopped peaches, light brown sugar, salt, cinnamon, nutmeg, lemon juice, and whiskey (if using) to a large mixing bowl. Stir together until combined.
- To another large mixing bowl, add the milk, eggs, vanilla extract, and maple syrup. Whisk well until combined.
- Gently fold the toasted bread cubes and milk into the milk mixture until coated.
- Gently spoon the bread cubes into the prepared 8x13-inch baking dish. Spoon the peaches evenly over the bread and gently nudge them into the bread to distribute them evenly.
- Sprinkle the pudding with the damerara or sanding sugar. Bake uncovered for 55-65 minutes or until the center is set and doesn’t jiggle when shaken.
- Cool the pudding on a wire cooling rack for 20-30 minutes before serving warm with a scoop of whipped cream or ice cream.
Notes
Storage Directions
- Refrigerating: Leftovers keep covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: Once cooled to room temperature you can also freeze the peach pudding leftovers. Transfer it to a freezer-safe container and freeze for up to 3 months. Defrost the pudding overnight before reheating it in a covered baking pan at 275°F degrees for 30-45 minutes or until hot in the center.
- Reheating: Warm individual bread pudding servings on gentle heat in the microwave for 1-2 minutes or the covered pan of pudding in a 275°F oven for 15-20 minutes or until heated through.
- Make it Alcohol-Free:Though the alcohol burns off as the bread pudding bakes, you can also make it with no alcohol. Replace the whiskey with an extra ¼ cup of milk.
- How to make whipped cream. Whip 1 cup of heavy whipping cream with 1 teaspoon of vanilla extract and 2-4 tablespoons of powdered sugar on high speed until stiff peaks form.
- Use fresh bread. This ensures that the bread has the best, fresh flavor. Toasting it dries it out sufficiently for the bread pudding, eliminating the need for it to be stale.
- Fold the bread into the milk mixture gently. The toasted bread will quickly absorb the liquids. To keep it from breaking down and getting mushy, fold it gently until just combined. Do not overmix.
Nutrition
Calories: 213kcalCarbohydrates: 28gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 89mgSodium: 242mgPotassium: 86mgFiber: 1gSugar: 13gVitamin A: 429IUVitamin C: 2mgCalcium: 103mgIron: 1mg
Tried this recipe?Let us know how it was!
