Description
This Easy Peach Bread Pudding is a comforting and delicious dessert featuring soft cubes of bread soaked in a rich custard with fresh peaches and a hint of cinnamon. Topped with crunchy pecans and drizzled with a decadent homemade caramel sauce, it’s perfect for gatherings or a cozy 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 teaspoon cinnamon
- 2 tablespoons sugar
Caramel Sauce
- 1 cup unsalted butter
- 1 cup heavy cream
- 1 cup brown sugar
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the bread pudding.
- Prepare baking dish: Spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Mix custard base: In a large bowl, beat the 3 eggs, then add the melted butter, vanilla yogurt, and milk. Slowly add 2 cups of sugar while stirring until fully dissolved.
- Add peaches and bread: Fold the diced fresh peaches and cubed bread into the custard mixture, ensuring everything is evenly combined.
- Soak bread: Allow the mixture to soak for 30 minutes so the bread absorbs the custard flavors.
- Prepare cinnamon sugar: In a small bowl, combine 2 tablespoons sugar with 1 teaspoon cinnamon for topping.
- Assemble and bake first stage: Pour the soaked bread mixture into the prepared baking dish. Sprinkle the cinnamon sugar mixture evenly over the top. Cover loosely with buttered foil and bake for 20 minutes.
- Add pecans and finish baking: Remove the foil, sprinkle the chopped pecans over the pudding, and bake uncovered for an additional 20 to 25 minutes until the top is golden and the center is set.
- Prepare caramel sauce: While the bread pudding bakes, make the caramel sauce by heating butter, heavy cream, and brown sugar together in a heavy saucepan over medium-low heat. Bring to a boil, then reduce heat and simmer for about 5 minutes until thickened.
- Serve: Once baked, drizzle the warm caramel sauce over individual servings of bread pudding and optionally top with vanilla ice cream for an extra indulgent finish.
Notes
- Ensure the bread cubes are slightly stale or dry for best soaking results.
- If fresh peaches are out of season, frozen peaches that are thawed can be used.
- Use any white or country bread for the pudding, avoiding heavily buttered or sweet breads for balance.
- The caramel sauce can be made ahead and reheated before serving.
- For a nut-free option, omit pecans or substitute with seeds like pumpkin or sunflower.
- Leftovers can be refrigerated and reheated; add a little cream or milk when reheating to retain moisture.
Nutrition
- Serving Size: 1 slice (1/16th of recipe)
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
