Bread Pudding Recipe with Peaches

This bread pudding recipe with peaches is a warm, comforting dessert made with soft custard-soaked bread and juicy peaches. It’s simple to prepare, uses everyday ingredients and bakes into a golden, delicious dish perfect for family gatherings, potlucks or a cosy weekend treat. You can use fresh, canned or frozen peaches, and the recipe works beautifully with any type of leftover bread.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 6

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

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

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

Method

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.