This classic recipe of peach Bread Pudding Recipe With Peaches gives a warm and good feeling. It’s both old world and new, elegant and quaint. The soft, baked bread custard mixed with fresh peaches gives things such a perfect balance: sweet-tasting and creamy in texture. It’s the kind of dish that everyone’s back for seconds.
What makes this version so special is how simple it is to prepare. With just a few pantry ingredients, you can transform leftover bread and ripe peaches into a dessert that tastes labour-intensive. A good peach bread pudding recipe fills the house with the fragrance of vanilla, cinnamon-laced fruitcake, perfect for family gatherings or quiet weekend meals at home.
Whether you enjoy it warm and topped with a scoop of ice cream or have bread pudding with peaches chilled the next day, this dish will bring comfort with every mouthful. It is versatile, inexpensive and always satisfying. Once you have tried it yourself, what more could you need in order to be content than a simple dessert that’s easy to make?
- What Makes a Bread Pudding Recipe with Peaches So Comforting?
- Simple Ingredients, Big Flavour
- Choosing the Best Bread for Your Peach Bread Pudding
- Fresh, Frozen or Canned Peaches – What Works Best?
- Serving Ideas for Your Bread Pudding Recipe with Peaches
- Perfect Dessert for Family, Guests or Potlucks
- Storing and Reheating Your Peach Bread Pudding
- Share Your Twist!
What Makes a Bread Pudding Recipe with Peaches So Comforting?
This recipe for bread pudding combines satisfyingly warm and succulent pieces of peach with a soft, sweet, creamy custard and slices of bread. As it crisps and turns golden on top, the inside will remain moist. Every bite is wonderfully familiar. You get the gentle flavour of the vanilla, a hint of cinnamon and that natural goodness from peaches. When what you want is something comfortable and satisfying, but with a dash of homely charm to boot, this is the dessert that you go for when lunch is over and if you want to keep it simple.
Simple Ingredients, Big Flavour
One great thing about any bread pudding recipe featuring peaches is the fact that it’s a range of ingredients you should have around the house. Stale or day-old bread, milk, eggs, sugar and a sprinkling of whatever spices are handy all go into making the rich custard base. Add some fresh, canned or frozen peaches, and suddenly you have a dessert that tastes as though hours were spent in preparation. Naturally, this is what makes this recipe so special–it takes everyday ingredients and transforms them into something extraordinary without any fancy tools, difficult steps or special equipment.
Choosing the Best Bread for Your Peach Bread Pudding
The type of bread you use can make a big difference in the feel of your bread pudding recipe with peaches. A sturdy bread such as a brioche, challah or sandwich bread is ideal since it soaks up the custard without disintegrating. In fact, day-old bread is better for this recipe dessert than fresh bread, absorbing more tasty flavour, which puts his spoon down and continues eating. If you wanted to make a richer pudding, you could use buttery bread; for a lighter dessert, however, any bread–white or wholemeal. But in all cases, the bread becomes a perfect base for freshly sliced peaches, and custard poured over the top.
Fresh, Frozen or Canned Peaches – What Works Best?
You can recreate a peach bread pudding recipe with fresh, frozen, or canned fruit–since each has its unique feature. Fresh peaches are best when they come into juicy ripeness in summer. All you have to do is peel, slice, and fold them into the pudding. Frozen peaches are a good choice when peaches are still out of season, just thaw and drain them a bit first. Canned peaches that are soaked in light syrup will also do well, but you should pour off the syrup lest your pudding get too wet from it. Every option of peach adds a slightly different texture, but all of them come with a touch of fruity sweetness.
How to Add Flavour: Spices, Extracts and Extras
It is easy to customise a peach bread pudding recipe for added flavour. Classic additions are vanilla extract and cinnamon. Both go well with Peach flavour. In the end, you can imagine the flavour as a knot in your chest, which needs to be loosened. Nutmeg and cardamom-scented are also fine choices. For added texture, try substituting raisins, chopped nutmeats or scattering a little bran sugar over the top of the pudding before you bake it. By adding these little touches that are difficult to pin down, you can increase flavour without making your bread pudding hard to prepare
Serving Ideas for Your Bread Pudding Recipe with Peaches
Try a bread pudding with peaches in different styles, using the occasion and atmosphere as your guide. Serve it hot from the oven as a simple dessert. If you are feeling more extravagant, consider giving a scoop of ice cream, a dollop of cream or some caramel sauce. It is also delicious with powdered sugar sprinkled on top. And the day after can be good too. Not to mention, a number of people argue that as the bread continues soaking in both custard and peach juices, the leftovers are even tastier.
Perfect Dessert for Family, Guests or Potlucks
This bread Pudding with peaches is perfect when a dessert is required that can serve many people at once without too much trouble. A big dish is all right – where everyone can help themselves to their hearts’ content. It is simply a great dish for family meals, Sunday lunches, when you feel like entertaining a little on the weekend, or potluck gatherings. With only ordinary ingredients and advanced preparation possible, this is both practical and showy. People of all ages love its soft texture and mild taste, and so it is soon everyone’s favourite dish.
Storing and Reheating Your Peach Bread Pudding
After making a bread pudding with peaches, if you have any leftovers, they’re easy to store. When the pudding has cooled, either cover the dish or pack leftovers into an airtight container and refrigerate them. It will usually stay fresh for up to three days. Reheat it gently, either in a covered ovenproof dish in the oven or warm single portions in a microwave oven. If it seems a little dry, add a splash more milk or cream before reheating. In this way, it can be produced ahead of time as an easy make-ahead dessert or else eaten on a sweet breakfast tray.
Bread Pudding Recipe with Peaches
Equipment
- 1 Large mixing bowl
- 1 Whisk
- 1 Cutting board and knife
- 1 baking dish (8×8 or similar size)
- Measuring cups and spoons
- Oven
Ingredients
- 4 cups bread brioche, challah or sandwich bread, cubed
- 2 cups sliced peaches fresh, canned or frozen—drained if needed
- 2 cups milk
- 3 large eggs
- ½ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons melted butter
- Optional: raisins chopped nuts, brown sugar for topping
Instructions
- Preheat your oven to 180°C (350°F). Lightly grease your baking dish.
- Place the cubed bread into the dish, spreading it evenly. Add the sliced peaches on top.
- In a large bowl, whisk together milk, eggs, sugar, vanilla, cinnamon and salt until smooth.
- Pour the custard mixture evenly over the bread and peaches, pressing the bread gently so it absorbs the liquid.
- Drizzle the melted butter over the top. Add optional toppings if you like.
- Let the mixture sit for 10 minutes so the bread soaks up the custard.
- Bake for 35–45 minutes, or until the top is golden and the centre is set.
- Cool slightly. Serve warm with ice-cream, cream or powdered sugar.
Notes
- Day-old bread works best because it absorbs more custard.
- If using canned peaches, drain the syrup well so the pudding doesn’t get soggy.
- For extra flavour, add a pinch of nutmeg or cardamom.
- Leftovers keep in the fridge for up to 3 days—reheat with a splash of milk if needed.
- You can double the recipe for a larger baking dish.
Share Your Twist!
Almost everyone uses peaches in their bread pudding recipe, but each preparation is special because of that. Maybe you add a splash of bourbon, sprinkle brown sugar on top for extra crunch, or mix in nuts, raisins or white chocolate. Wha
