I absolutely love this Easy Peach Bread Pudding Recipe because it combines the cozy comfort of bread pudding with the fresh, juicy sweetness of peaches. It’s perfect for using up slightly stale bread, turning it into something truly special that tastes like a warm hug on a plate. Whether you’re whipping this up for a weekend brunch or a cozy dessert, it hits just the right sweet spot without being too heavy.
When I first tried this recipe, I was surprised at how simple it was to assemble yet so impressive when it came out of the oven. The peaches bring a nice burst of freshness that you don’t always get in typical bread puddings, and the caramel sauce drizzled on top? Absolute magic. If you’ve been looking for a delightful twist on a classic, this Easy Peach Bread Pudding Recipe is definitely worth trying.
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of what you need in your pantry and fridge already.
- Fresh and Fruity Twist: The ripe peaches brighten the dish and balance the sweetness beautifully.
- Versatile and Crowd-Pleasing: It’s perfect for breakfast, brunch, or dessert and makes a great dish to share.
- Make-Ahead Friendly: It holds up well for leftovers, and the caramel sauce keeps it extra special.
Ingredients You’ll Need
These ingredients come together perfectly to create a moist, flavorful bread pudding. I always suggest using fresh, ripe peaches and sturdy day-old bread for the best texture and flavor.
- Bread: Sturdy, slightly stale bread works best to soak up the custard without falling apart.
- Eggs: The binding agent that gives the pudding its rich texture.
- Butter: Melted butter adds moisture and a lovely richness to the custard.
- Vanilla Yogurt: I love how this adds a hint of tanginess and keeps the pudding tender.
- Milk: Use whole or 2% milk for creaminess.
- Sugar: Divided – some for the custard, some for the cinnamon topping.
- Fresh Peaches: Peeled, pitted, and diced – can’t skip these for that fresh sweetness burst.
- Pecans: Chopped pecans add a wonderful crunch and toasty flavor.
- Cinnamon: Just a teaspoon to give that warm, comforting spice.
- Caramel Sauce Ingredients (Butter, Heavy Cream, Brown Sugar): The sauce is the final touch that makes this recipe utterly irresistible.
Variations
This Easy Peach Bread Pudding Recipe is pretty flexible — I often change it up depending on what I have on hand or the occasion. Feel free to play around with it and make it your own!
- Frozen Peaches: When fresh peaches aren’t in season, frozen works just fine—just thaw and drain them to avoid excess moisture.
- Nut Substitutes: I swap pecans for walnuts or almonds sometimes, depending on what my family prefers.
- Dairy-Free Version: Use coconut or almond milk and yogurt alternatives, and swap butter for dairy-free margarine to make it dairy-free.
- Spice It Up: Adding a pinch of nutmeg along with cinnamon gives it a deeper spice profile that’s lovely in cooler months.
How to Make Easy Peach Bread Pudding Recipe
Step 1: Mix the Custard and Soak the Bread
Start by beating the eggs in a large bowl, then whisk in the melted butter, vanilla yogurt, and milk until smooth. Slowly add in 2 cups of sugar, stirring until dissolved. Gently fold in the diced peaches and cubed bread, making sure every piece is coated well. This soaking step is key – I usually let it sit for about 30 minutes so the bread absorbs all those lovely flavors, resulting in a soft, custardy texture when baked.
Step 2: Prepare the Cinnamon Sugar Topping and Bake
In a small bowl, mix together the remaining 2 tablespoons of sugar with the cinnamon. Pour your soaked bread mixture into a greased 9×13 baking dish and sprinkle the cinnamon sugar evenly over the top. Cover the dish loosely with buttered foil to prevent the top from browning too fast, then bake at 350°F for 20 minutes. This initial bake sets the custard without drying it out.
Step 3: Add Pecans and Finish Baking
After removing the foil, sprinkle the chopped pecans on top for a crunchy contrast. Return the dish to the oven and bake uncovered for another 20 to 25 minutes, until the top turns golden brown and the center is set but still moist. This finish is what gives the bread pudding a wonderful texture balance.
Step 4: Make the Caramel Sauce
While the bread pudding bakes, make the caramel sauce. Combine butter, heavy cream, and brown sugar in a heavy saucepan over medium-low heat. Stir constantly as it comes to a boil, then reduce heat and simmer for about 5 minutes until thickened and luscious. Trust me, this sauce is the crowning glory that will take your peach bread pudding to a whole new level.
Step 5: Serve and Enjoy
Once the bread pudding is out of the oven, let it cool slightly, then drizzle generously with the warm caramel sauce. I love serving mine with a scoop of vanilla ice cream on top for a creamy contrast, but it’s delicious on its own too. Watch your family’s faces light up – mine always do!
Pro Tips for Making Easy Peach Bread Pudding Recipe
- Use Day-Old Bread: Fresh bread tends to get mushy, but day-old bread soaks up custard perfectly without falling apart.
- Peach Prep Matters: Peeling the peaches keeps the texture smooth and helps the pudding blend seamlessly.
- Don’t Skip Soaking Time: Letting the bread sit in the custard for 30 minutes results in a melt-in-your-mouth texture that’s well worth the wait.
- Cover Your Dish Loosely: Using buttered foil during the first half of baking traps moisture so the pudding doesn’t dry out.
How to Serve Easy Peach Bread Pudding Recipe
Garnishes
I always garnish with a generous drizzle of homemade caramel sauce and a big scoop of vanilla ice cream. If I’m feeling fancy, a sprinkle of chopped pecans on top adds a lovely crunch and makes it look extra inviting. Fresh mint leaves are a pretty finishing touch if you want a pop of color.
Side Dishes
Since this bread pudding is rich and sweet, I like pairing it with simple, lightly spiced tea or coffee. For brunch, a fresh fruit salad or a citrusy green salad balances the meal nicely and keeps things light.
Creative Ways to Present
For a more elegant presentation, I’ve served this peach bread pudding in individual ramekins, topped with a drizzle of caramel and a sprig of fresh thyme or rosemary. It’s perfect for special occasions and makes everyone feel pampered without too much extra fuss.
Make Ahead and Storage
Storing Leftovers
I store leftover peach bread pudding covered tightly with foil or plastic wrap in the fridge. It keeps well for up to 3 days and tastes just as good warmed up. I like to add a drizzle of fresh caramel sauce before serving leftovers to boost the flavor.
Freezing
This recipe freezes beautifully! I portion leftovers into airtight containers and freeze for up to 2 months. To reheat, thaw overnight in the fridge before warming it gently in the oven to bring back that cozy texture.
Reheating
Reheat individual servings in the microwave for about 1-2 minutes or in a 325°F oven covered with foil for 15-20 minutes. I find that reheating in the oven helps maintain the crispy top and prevents sogginess that sometimes happens in the microwave.
FAQs
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Can I use frozen peaches for this bread pudding?
Absolutely! Frozen peaches work well, especially out of season. Just thaw them completely and drain any excess liquid before adding to the recipe to avoid a soggy texture.
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Is it necessary to peel the peaches?
Peeling the peaches helps keep the bread pudding’s texture smooth and prevents the skin from becoming chewy. If you prefer, you can leave the skin on, but peeling is usually best for this recipe.
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Can I make this recipe dairy-free?
Yes! Substitute dairy milk with almond, coconut, or oat milk, and use a dairy-free yogurt. Swap butter with coconut oil or a plant-based butter alternative to keep it dairy-free.
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How do I know when the bread pudding is fully cooked?
The pudding should be golden on top and set in the center but still a little soft – like a custard. If you gently shake the pan, the center should not jiggle too much. Overbaking can dry it out, so keep a close eye during the last 10 minutes.
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Can I prepare the pudding the night before?
Yes! You can assemble it, cover, and refrigerate overnight. Just add the pecans and cinnamon sugar topping before baking the next day for the best texture and freshness.
Final Thoughts
If you’re looking for a delicious, comforting treat that feels like a little celebration in every bite, this Easy Peach Bread Pudding Recipe is a winner. It’s one of those recipes I turn to when I want something sweet but not overly complicated or fussy. I hope you enjoy making it as much as I do — your kitchen will smell amazing, and your family and friends are bound to ask for seconds!
Print
Easy Peach Bread Pudding Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Peach Bread Pudding is a comforting and delicious dessert combining cubed bread soaked in a rich custard loaded with fresh peaches, cinnamon, and pecans, all baked to golden perfection and topped with a luscious homemade caramel sauce. Perfect for serving warm with a scoop of vanilla ice cream for a delightful treat.
Ingredients
Bread Pudding
- 8 cups bread, cubed
- 3 eggs
- 3 tablespoons butter, melted
- 1 cup vanilla yogurt
- 1 cup milk
- 2 cups sugar
- 2 cups fresh peaches, peeled, pitted and diced
- 1/2 cup pecans, chopped
- 1 tsp cinnamon
- 2 tablespoons sugar
Caramel Sauce
- 1 cup unsalted butter
- 1 cup heavy cream
- 1 cup brown sugar
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and spray a 9×13 inch baking dish with cooking spray to prevent sticking.
- Mix Custard Base: In a large bowl, beat 3 eggs, then add the melted butter, vanilla yogurt, and milk. Gradually mix in 2 cups sugar, stirring until it dissolves completely.
- Add Bread and Peaches: Stir in the cubed bread and diced fresh peaches until well combined, ensuring the bread absorbs the custard mixture.
- Soak the Mixture: Let the mixture soak for about 30 minutes so the bread softens and flavors meld.
- Prepare Cinnamon Sugar: In a small bowl, mix 2 tablespoons sugar with 1 teaspoon cinnamon and set aside.
- Assemble and Bake First Stage: Pour the soaked bread mixture into the prepared baking dish. Evenly sprinkle the cinnamon sugar mixture over the top. Cover the dish loosely with buttered foil and bake for 20 minutes.
- Add Pecans and Bake Until Golden: Remove the foil, sprinkle chopped pecans over the pudding, then bake uncovered for an additional 20 to 25 minutes until the top is golden brown and the center is set.
- Make Caramel Sauce: While the pudding bakes, combine unsalted butter, heavy cream, and brown sugar in a heavy saucepan over medium-low heat. Stir occasionally and bring to a boil. Reduce heat and simmer gently for about 5 minutes until the sauce thickens.
- Serve: Drizzle warm caramel sauce over individual servings of bread pudding and add a scoop of vanilla ice cream on top for an extra indulgent finish.
Notes
- Use day-old or slightly stale bread for best results as it soaks up the custard better without becoming mushy.
- Peeled peaches ensure a smoother texture in the pudding; however, unpeeled can be used for more rustic texture.
- Allow the bread pudding to cool slightly before serving to let it set further.
- Caramel sauce can be prepared in advance and reheated gently before serving.
- For a nut-free version, omit the pecans or substitute with seeds.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
