Day old bread soaked in a rich custard mixture and fresh peaches result in the best Peach Bread Pudding. It’s delicious served warm and topped with No Churn Vanilla Ice Cream.
Peach Bread Pudding is ridiculously easy and the best way to use bread that is going stale. In fact, it is even better when you use day old bread! It soaks up the custard mixture and everything is baked to perfection for one of the easiest oven baked desserts and Peach Desserts.
If you prefer a slow cooker dessert, make Crock Pot Peach Dump Cake.
If you love bread pudding, make sure to also try Cinnamon Roll Bread Pudding, Pineapple Bread Pudding and Pumpkin Bread Pudding.
Table of contents
Why We Love This Recipe
It is so easy and a great way to use bread that you might otherwise toss. The peach flavor is a step above and so delicious. It is perfect for dessert, brunch or even breakfast!
If you don’t have any stale bread, your local grocery store usually has it for reduced price.
Ingredients
- Day Old Bread, cut into 1 inch cubes
- Eggs, large
- Whole Milk. You can use reduced fat if you prefer but whole milk has the richest flavor for bread pudding.
- Heavy Whipping Cream. Make sure it is
- Vanilla Extract. Use pure vanilla for the best flavor.
- Ground Cinnamon and Ground Nutmeg. You can adjust to taste.
- Fresh Peaches. Peeled and cut into chunks.
Scroll to the bottom of the page for the complete list of ingredients.
Variations
- Canned Peaches. Swap canned peaches for fresh if desired.
- Bread. Try also using rich brioche bread, croissant, challah bread or any type of sturdy bread.
- Nuts. Add pecans, walnuts or your favorite type of nuts to the bread pudding.
- Chocolate. Toss in dark chocolate chunks or chocolate chips.
Step By Step Instructions
Step 1. Preheat the oven to 350 degrees Fahrenheit and spray a 2 quarter casserole dish with a non-stick cooking spray. Place the bread cubes in the prepared baking dish.
Step 2. Combine the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon and nutmeg in a large mixing bowl. Whisk egg mixture until well combined.
Step 3. Stir the diced ripe peaches into the mixture in a large bowl.
Step 4. Next, pour the mixture over the bread cubes. Make sure to gently stir the mixture to ensure the bread cubes are fully coated with the mixture. Let the bread soak for 10-15 minutes.
Step 5. Bake the bread pudding until set. It will take about 1 hour 15 minutes. If the top of the bread starts to brown too much in the last 15 minutes, loosely cover with aluminum foil.
Step 6. Remove from the oven and let cool slightly before serving. Top with Homemade Peach Ice Cream and Easy Homemade Caramel Sauce Recipe.
Frequently Asked Questions
Refrigerate the leftover bread pudding with peaches in an airtight container for up to 3-4 days.
To prepare day-old bread for the recipe, you can dry out the sandwich bread in the oven. Preheat the oven to 200°F.
Spread the bread slices on a baking sheet in a single layer and bake for 10-15 minutes, flipping halfway through, until the slices are dried but not browned.
Once cooled, cut the slices into 1-inch cubes. This step is optional but recommended for optimal texture in the bread pudding.
More Delicious and Easy Peach Recipes
- Peach Crumble
- Deep Fried Peach Cobbler
- Easy Peach Cobbler Recipe
- Homemade Peach Crisp Recipe
- Air Fryer Peach Cobbler
- Peach Crisp Recipe
Make this peach bread pudding recipe and let us know what you think. I love to hear from you so please come back and leave a comment.
Peach Bread Pudding
Ingredients
- 5 cups Day Old Bread cut into 1 inch cubes
- 4 Large Eggs
- 1 cup Whole Milk
- 1 cup Heavy Whipping Cream
- 1 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 3 cups Fresh Peaches peeled and cut into chunks
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 2 quarter casserole dish with a non-stick cooking spray.
- Place the bread cubes in the prepared baking dish.
- Combine the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon and nutmeg in a large mixing bowl, whisking until well combined.
- Stir the diced peaches into the mixture.
- Pour the mixture over the bread cubes. Gently stir to ensure the bread cubes are fully coated with the mixture and the peaches are evenly distributed.
- Let the bread soak for 10-15 minutes, occasionally pressing down on it to hep absorb the liquid.
- Bake for 1 hour 15 minutes, or until the pudding is set and the top is golden brown. If the surface starts to brown too much in the last 15 minutes, loosely cover with aluminum foil.
- Remove from the oven and let cool slightly before serving. Then it’s ready to serve and enjoy!
