Peaches and Bread Pudding
Indulge in the comforting sweetness of Peaches and Bread Pudding, a dessert that beautifully marries the soft, custard-soaked richness of day-old bread with the juicy succulence of ripe peaches. This classic twist on traditional bread pudding features a luscious mixture of creamy whole milk, velvety heavy cream, and aromatic spices like cinnamon and nutmeg, all baked to golden perfection. Perfect for summer gatherings or a cozy night in, this recipe is easy to prepare and ready in just over an hour, making it an irresistible go-to for fruit-forward desserts. Serve it warm with a dusting of powdered sugar for a touch of elegance, or pair it with a scoop of vanilla ice cream for the ultimate indulgence. Whether you're entertaining guests or treating yourself, this peaches and bread pudding is bound to impress with its decadent flavor and rustic charm.
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Recipe Information
Ingredients
- 6 cups (cubed) day-old bread (French bread or brioche)
- 4 medium (sliced) ripe peaches
- 3 pieces large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 3 tablespoons unsalted butter (melted)
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 tablespoon (optional) powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
In a large mixing bowl, combine the cubed bread and sliced peaches. Gently toss them together and transfer the mixture to the prepared baking dish, spreading it out evenly.
In another mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Pour the custard mixture evenly over the bread and peaches in the baking dish. Use a spoon or spatula to gently press the bread down so it absorbs the liquid evenly.
Let the mixture sit for about 10 minutes to ensure the bread is fully soaked in the custard.
Place the baking dish in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread pudding from the oven and allow it to cool slightly for 10–15 minutes before serving.
Optionally, dust the top with powdered sugar for garnish before slicing and serving warm. Enjoy!
Nutrition Facts
Calories |
6470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.8 g | 247% | |
| Saturated Fat | 100.6 g | 503% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 8083 mg | 351% | |
| Total Carbohydrate | 995.9 g | 362% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 353.0 g | ||
| Protein | 168.6 g | 337% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 2216 mg | 170% | |
| Iron | 56.4 mg | 313% | |
| Potassium | 3884 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
