Peach Bread Pudding is a family favorite; warm and gooey, with chunks of juicy peaches, smothered in Salted Caramel S
Recently, my husband, daughter, and I were sitting in the living room watching TV. Suddenly, my husband turned to my daughter, Nena, and asked: “where can we go to get some really good Peach Bread Pudding?” Nena didn’t have an answer for him. After all, bread pudding isn’t something you see on many menus.
Scott didn’t fool me, I knew exactly what he was hinting at. And since my friend, Diane, had recently dropped off a few bags of home-grown frozen peaches, I knew what had to be done.
My Peach Bread Pudding Recipe
This Peach Bread Pudding recipe is literally fool-proof. It’s a matter of adding bread chunks and chopped peaches inside a baking dish and covering them with a custard mix before baking. So if you’re looking for an easy recipe that’s sure to be a crowd-pleaser, this is it!
I usually make this Peach Bread Pudding on the fly. This means I use whatever ingredients I have at home. This includes fresh, frozen, or canned peaches. But if you have all three options, go for fresh every time!
The most common bread pudding ingredients include the following:
- stale bread
- spices (cinnamon, nutmeg, ginger)
- vanilla extract
Other Bread Pudding Ingredients:
- croissants or Challah bread
- condensed milk, half and half, or coconut milk
- coconut oil instead of butter
- brandy or rum
- nuts (walnuts and pecans)
Peach Bread Pudding Toppings
Bread pudding begs to be smothered in sauce. And if not sauce, then at least ice cream. But adding both his highly encouraged! Both add moisture and creaminess, especially if you accidentally overcook the bread pudding.
Three Topping Options:
Caramel Sauce— Bread pudding and caramel sauce go together like peanut butter and jelly. Yes, bread pudding is already delicious, but it’s a hundred times better drenched in caramel sauce. And no, not the kind that comes in a squeeze bottle. Don’t even think about it. I’m talking about homemade, creamy, dreamy, and silky-smooth caramel sauce.
Bourbon Sauce—Not a fan of caramel sauce? I find that hard to wrap my mind around. However, if this is you, try this Bread Pudding with Bourbon Sauce instead.
Ice Cream—Another great topping option is ice cream. French Vanilla ice cream is my family’s favorite. Adding a scoop or two to the warm bread pudding results in a creamy, gooey sauce that’s irresistable.
Peach Bread Pudding
- 5 T. unsalted butter (melted)
- 3 cups fresh or frozen peaches (chopped)
- 7 croissants (or 7 cups) (torn into pieces)
- 4 large eggs
- 1 13.5 oz canned coconut milk
- 1 14 oz can condensed milk
- ⅓ cup brown sugar
- 2 tsp. vanilla extract
- ½ tsp. cinnamon
- ½ tsp. cardamom
- ¼ tsp. salt
- Preheat oven to 350-Degrees F.
- Spray a 9" x 13" baking dish with non-stick cooking spray.
- Tear the croissants into bite-sized chunks and add to the baking dish.
- Nestle chopped peaches inbetween the torn bread.
- Mix the remaining ingredients until incorporated.
- Pour the custard mix over the pan, making sure to immerse the croissant chunks in the liquid.
- Place filled baking dish onto a cookie sheet. Bake for an hour, or until set.