Peach Bread Pudding
This classic Southern-style dessert brings together thick slices of day-old bread, ripe juicy peaches, a rich custard, and a warm vanilla caramel sauce that ties everything together beautifully. It's the kind of dessert that fills your kitchen with the most incredible aroma while it bakes.
Equipment
- 9x13-inch baking dish - glass or ceramic
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Small saucepan - for the caramel sauce
- Aluminum foil
- Oven thermometer - recommended for accurate baking
Ingredients
- 10 cups day-old French bread - about 1 lb or 450g, cut or torn into 1-inch cubes
- 3 cups fresh peaches - about 500g, peeled, pitted, and diced; or 2 cans/30 oz canned peaches, well drained
- 5 large eggs
- 3/4 cup packed light brown sugar - 150g
- 2 tablespoons granulated sugar - 25g
- 2 tablespoons all-purpose flour - 16g
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 cups whole milk - 720ml
- 1 cup heavy cream - 240ml
- 4 tablespoons unsalted butter - 55g, melted, plus more for greasing
- 2 teaspoons pure vanilla extract
For the Caramel Sauce
- 1/2 cup unsalted butter - 115g
- 1 cup packed brown sugar - 200g
- 1/2 cup heavy cream - 120ml
- 1 teaspoon vanilla extract
- salt - pinch
For Serving (optional)
- vanilla ice cream - for serving
Instructions
- Cut or tear day-old French bread into 1-inch cubes (about 10 cups). If using fresh bread, dry cubes on a baking sheet at 300°F (150°C) for 10-15 minutes until dry and slightly crisp.
- If using fresh peaches, peel by scoring an X on the bottom, blanching in boiling water for 30-60 seconds, and transferring to an ice bath. Remove pits and dice into 3/4-inch pieces (about 3 cups). Drain canned or thawed frozen peaches well and pat dry.
- In a large bowl, whisk eggs, light brown sugar, and granulated sugar until pale (1-2 minutes). Add flour, cinnamon, nutmeg, and salt, whisking until smooth. Pour in milk, heavy cream, melted butter, and vanilla, whisking until fully incorporated.
- Grease a 9x13-inch baking dish with butter. Add cubed bread in an even layer, then scatter diced peaches over and among the bread. Slowly pour custard evenly over the top, gently pressing bread down to absorb. Let rest at room temperature for 20-30 minutes or refrigerate for 1-2 hours (or overnight).
- Preheat oven to 350°F (175°C). Cover dish loosely with foil and bake for 30 minutes. Remove foil and continue baking uncovered for 25-35 minutes until golden brown and a knife inserted in the center comes out clean. Internal temperature should reach about 160°F (71°C).
- Let pudding rest for 10-15 minutes before serving. Meanwhile, in a small saucepan over medium heat, combine butter and brown sugar, stirring until melted and dissolved (2-3 minutes). Carefully add cream while stirring, bring to a gentle boil, then reduce heat and simmer for 2-3 minutes until thickened.
- Remove caramel sauce from heat and stir in vanilla and a pinch of salt. Let cool for 5 minutes. Cut bread pudding into squares and serve warm with generous drizzles of caramel sauce and a scoop of vanilla ice cream if desired.
Notes
- Bread choice: Day-old French bread, brioche, or challah work best. Avoid very soft sandwich bread which falls apart, or dense sourdough which overwhelms the peach flavor.
- Don't skip soaking: Allow at least 20-30 minutes for the bread to absorb custard (1-2 hours or overnight is even better). This ensures a rich, custardy interior rather than a bready texture.
- Pat peaches dry: Excess moisture from canned or frozen peaches will water down the custard and prevent it from setting properly. Drain and pat dry thoroughly.
- Cover with foil first: Covering for the first 30 minutes allows the interior to cook gently before the top browns, preventing burnt edges and an undercooked center.
- Don't overbake: The pudding is done when the center is just set. A slightly wobbly center is fine as it will firm up during resting. Overbaking dries out the custard.
- Rest before serving: Allow 10-15 minutes of resting time after baking. This helps the pudding firm up for cleaner slicing and lets the flavors meld together.
- Make ahead: Assemble the pudding up to 24 hours ahead, cover, and refrigerate. Let sit at room temperature for 15-20 minutes before baking.
- Storage: Refrigerate covered for up to 4 days. Freeze individual portions wrapped tightly for up to 2 months. Reheat at 300°F (150°C) with a splash of milk, covered with foil, for 10-15 minutes.
- Caramel sauce: Store separately in the refrigerator for up to 1 week. Reheat gently in a saucepan or microwave before serving.
- Variations: Add 2-3 tablespoons of bourbon to the custard, swap in blueberries for 1 cup of the peaches, or use croissants instead of French bread for an extra-flaky texture.