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
Units
Scale
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
