Peach Bread Pudding is a classic Southern dessert that combines the comforting texture of bread pudding with the sweet, juicy flavor of peaches. This recipe uses sweetened condensed milk and diced canned peaches to create a rich, moist pudding that melts in your mouth. The golden bread pieces soak up a fragrant custard infused with cinnamon and vanilla, then bake to a tender, warm finish. When served, it pairs wonderfully with butterscotch or caramel sauce, making it a perfect treat to share with family or friends.
Why You Will Love This Peach Bread Pudding Recipe
This peach bread pudding stands out because it balances sweetness and texture so well. The bread absorbs the creamy custard, creating a soft yet structured base with bursts of peach in every bite. Using canned peaches makes the recipe simple and accessible without sacrificing flavor. Plus, the cinnamon and vanilla add a gentle warmth and aroma that make this dessert comforting and inviting. It’s easy to prepare, requires just a few ingredients, and offers a delightful way to enjoy peaches year-round. Whether for a holiday dinner or a cozy weekend dessert, this dish is always a crowd-pleaser.
Ingredients for Peach Bread Pudding
You will need:
- 4 cups torn French bread
- 2 to 2 1/2 cups canned peaches, undrained
- 1 (14-ounce) can sweetened condensed milk
- 3 large eggs
- 1 1/4 cups hot water
- 4 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
These ingredients come together to form a custard that soaks into the bread, creating a rich and tender pudding with delightful peach pieces scattered throughout.
How to Make Peach Bread Pudding
Start by gathering all your ingredients and preheat your oven to 325°F. Butter an 11 by 7-inch baking dish or a shallow casserole dish to ensure the pudding doesn’t stick. Tear your French bread into bite-sized pieces and place them in a medium bowl.
Next, drain the canned peaches in a colander over a bowl to catch the juice. Keep half a cup of this juice and dice the peaches finely. Set both aside for later.
In a large mixing bowl, combine the sweetened condensed milk and eggs. Use a whisk or electric mixer to blend them until smooth and fully mixed. Now add the drained peaches, the reserved peach juice, hot water, melted butter, vanilla extract, and cinnamon to the bowl. Stir gently to combine all the ingredients well.
Add the torn bread pieces to the peach mixture, folding them in slowly to allow the bread to soak up all the custard liquid evenly. Make sure every piece of bread is moist but not falling apart.
Pour this mixture into your prepared baking dish, spreading it evenly. Place it in the oven and bake for about 1 hour and 10 minutes. The pudding is done when a knife inserted in the center comes out clean.
Once baked, remove the dish from the oven and allow the pudding to cool slightly before serving. This will help the custard set nicely, making it easier to slice.
How to Serve Peach Bread Pudding
Peach bread pudding is best served warm, so the custard is soft and the peaches are juicy. You can spoon it directly onto plates or bowls. For an indulgent experience, top each serving with a scoop of vanilla ice cream or a generous dollop of whipped cream. If you prefer a sauce, drizzle warm butterscotch or caramel over the pudding for a rich, sweet finish that complements the peaches perfectly.
For a lighter option, try serving it with fresh sliced peaches or a sprinkle of powdered sugar on top. This dessert pairs well with a simple cup of tea or coffee, making it an excellent choice for a cozy afternoon treat or a comforting dessert after dinner.
Expert Tips for Perfect Peach Bread Pudding
Using good-quality bread is key to making this pudding shine. Day-old French bread is ideal because it absorbs the custard without turning mushy too quickly. If you want a richer pudding, try brioche or challah, which add a slight sweetness and buttery texture.
Don’t skip reserving some of the peach juice; it adds extra flavor and moisture to the custard. Be gentle when mixing the bread with the liquid to avoid breaking the bread pieces too much.
Baking at a moderate temperature allows the custard to set slowly and evenly, preventing the edges from drying out while ensuring the center cooks through.
If you want to experiment, adding a handful of chopped nuts or raisins before baking can add interesting texture and flavor.
Always allow the pudding to cool slightly before serving to avoid the custard running too much, but warm it up again if you refrigerate leftovers.
How to Store Peach Bread Pudding
Once your peach bread pudding has cooled to room temperature, cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator where it will keep well for up to four days. When you’re ready to enjoy leftovers, reheat the pudding in a low oven or microwave until warmed through.
Avoid freezing this dessert, as the custard can separate and the texture of the peaches may become grainy. If you want to prepare ahead, you can assemble the pudding, cover it, and refrigerate it overnight before baking fresh the next day.
Variations of Peach Bread Pudding
You can easily customize this peach bread pudding to suit your taste or what you have on hand. Instead of canned peaches, try canned diced apricots or mix both fruits to create a slightly different flavor. For a more textured pudding, add chopped nuts like pecans or walnuts.
If you want to bring out more spice, include a pinch of nutmeg or ground ginger with the cinnamon. For a dairy-free version, substitute the sweetened condensed milk with coconut condensed milk and use a dairy-free butter alternative.
To make it more decadent, serve with a warm caramel sauce or a dollop of mascarpone cheese. If you like a fruity twist, toss in some fresh berries right before baking or serve them on the side.
Frequently Asked Questions About Peach Bread Pudding
What type of bread works best for peach bread pudding?
Day-old French bread is a great choice as it absorbs the custard well without becoming too soggy. Brioche or challah also make for a richer pudding.
Can I use fresh peaches instead of canned?
Yes, fresh peaches can be used. You may need to adjust the liquid slightly since fresh fruit releases less juice than canned.
How long does the bread pudding last in the refrigerator?
When stored properly in an airtight container, it will stay fresh for up to four days.
Can I prepare the pudding ahead of time?
You can assemble the pudding the night before and bake it the next day. This makes it convenient for busy schedules.
What is the best way to reheat leftover bread pudding?
Warm it gently in the oven at a low temperature or microwave it in short bursts until heated through.
Is there a substitute for sweetened condensed milk?
You can try using evaporated milk with added sugar, but it may change the texture and sweetness slightly.
Peach Bread Pudding
Equipment
- Oven
- Baking Dish
- Mixing Bowl
- Colander
Ingredients
- 4 cups French bread torn into pieces
- 2-2.5 cups canned peaches undrained
- 1 can sweetened condensed milk (14 ounces)
- 3 large eggs
- 1.25 cups hot water
- 4 tbsp unsalted butter melted
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 325°F (163°C) and butter an 11×7-inch baking dish.
- Tear the French bread into bite-sized pieces and place in a medium bowl.
- Drain the canned peaches in a colander and reserve ½ cup of juice. Dice the peaches and set aside.
- In a large mixing bowl, combine the sweetened condensed milk and eggs. Whisk until smooth.
- Add the drained peaches, reserved juice, hot water, melted butter, vanilla extract, and cinnamon. Stir to combine.
- Fold in the torn bread pieces gently to soak up the custard mixture.
- Pour the mixture into the prepared baking dish, spreading evenly.
- Bake for about 1 hour and 10 minutes, until a knife inserted comes out clean.
- Allow the pudding to cool slightly before serving.
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