Peach Bread Pudding Recipe

This peach bread pudding recipe turns cubed brioche and fresh peaches into a custardy dessert with a crisp, sugar crusted top in about an hour and twenty minutes total.

Day-old bread makes the difference here. Fresh bread turns gummy under the custard, while dried cubes soak up the milk and eggs evenly and hold their shape after baking.

The custard uses both whole milk and a small amount of heavy cream, which keeps the inside tender without making the whole pan dense. Ground cinnamon and nutmeg add a warm background flavor that lets the peaches stay the main event.

Quick Recipe Summary
Prep Time	30 minutes
Cook Time	50 minutes
Total Time	1 hour 20 minutes
Servings	10 servings
Difficulty Level	Easy

You might also enjoy: Peach Cobbler

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Why You’ll Love This Peach Bread Pudding Recipe

This peach bread pudding recipe works because the bread-to-custard ratio is dialed in, so every cube gets soaked without turning to mush.

It also uses fresh peaches instead of canned, which means less added liquid and a firmer bite of fruit throughout the dish.

• Ready in about an hour and twenty minutes, most of it hands off in the oven
• Fresh peaches keep their shape instead of breaking down the way canned peaches often do
• A coarse sugar topping bakes into a crackly crust that contrasts the soft custard underneath
• Works with brioche, challah, or French bread, so you can use what’s already in your kitchen
• Comes together in two bowls, one for the custard and one for the bread and peaches, so cleanup stays simple
• Can be assembled the night before and baked the next morning
• Feeds a crowd of ten without requiring any special equipment
• Reheats well, so leftovers taste nearly as good as the first day

For another peach dessert with a similar soft, juicy texture, see Peach Crisp.

Ingredients

This recipe uses two mixing bowls, one for the custard and one to combine the bread with the peaches before the two meet. Measurements are listed in both cups and metric so you can use whichever system is easier to work with.

For the Bread and Peaches

• 8 cups (about 450g) cubed day-old brioche bread, challah, or French bread, left out overnight or dried in a low oven
• 3 cups (about 450g) fresh peaches, peeled and diced, about 4 medium peaches
• 1 tablespoon (15ml) fresh lemon juice

For the Custard

• 4 large eggs
• 1½ cups (360ml) whole milk
• ½ cup (120ml) heavy cream
• ¾ cup (150g) granulated sugar
• ¼ cup (50g) light brown sugar, packed
• 4 tablespoons (55g) unsalted butter, melted, plus 1 tablespoon for greasing the dish
• 1 tablespoon (15ml) pure vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg, preferably freshly grated
• ¼ teaspoon fine sea salt

For the Topping

• 2 tablespoons turbinado sugar or other coarse sugar

Read Also: Peach Pie Recipe

Kitchen Equipment Needed

None of this requires anything unusual, and most kitchens already have the basics on hand. A few specific tools make prep faster and the bake more even.

• 9×13-inch ceramic baking dish
• Large mixing bowls, at least two
• Balloon whisk for the custard
• Liquid measuring cup for the milk and cream
• Citrus juicer for the lemon
• Serrated bread knife for cubing the loaf
• Cutting board
• Standard oven

You might also enjoy: Peach Galette

Recommended Products for This Recipe

These are products I reach for personally whenever peach season rolls around and bread pudding is on the menu. None of them are required, but each one solves a specific problem that tends to come up while making this recipe.

1. Nielsen-Massey Pure Vanilla Bean Paste

Regular extract can taste flat once it’s been baked at 350°F for close to an hour, since some of the aromatic compounds cook off. Vanilla bean paste holds its flavor better under heat and leaves visible flecks throughout the custard, so you can see as well as taste it in the finished pudding.

Get it on Amazon

2. USA Pan Nonstick 9×13 Baking Pan

Thin, cheap baking dishes heat unevenly, which leaves the edges of a bread pudding dry while the center stays underdone. This pan’s heavier gauge steel spreads heat more evenly across the whole dish, and the nonstick coating means the sugar crust on top releases cleanly instead of sticking to the pan.

Get it on Amazon

3. Microplane Nutmeg Grater

Pre-ground nutmeg loses its aroma within a few months of grinding, and most jars sit in the pantry far longer than that. Grating a whole nutmeg fresh right before mixing the custard makes a noticeable difference in how much spice comes through after baking.

Get it on Amazon

4. OXO Good Grips Mixing Bowl Set

Pouring warm custard over a bowl of loose bread cubes is messy without a bowl that has a stable base and a real pour spout. This set stays put on the counter while whisking and pours cleanly, which cuts down on drips down the side of the bowl.

Get it on Amazon

A similar warm, spiced approach works well in Peach Crumble.

Step-by-Step Instructions: How to Make Peach Bread Pudding

Follow these steps and you’ll have a warm peach bread pudding ready to pull from the oven in just over an hour.

1. Prepare the Bread and Peaches

• Cut the day-old bread into roughly 1-inch cubes and set them in a large mixing bowl.
• If the bread isn’t fully dried out, spread the cubes on a baking sheet and toast them at 300°F for 10 minutes, then let them cool before continuing.
• Peel and dice the peaches into ½-inch pieces.
• Toss the diced peaches with the tablespoon of lemon juice in a small bowl, which keeps them from browning and adds a touch of brightness.
• Fold the peaches into the bowl of bread cubes and toss gently to distribute them evenly.

2. Make the Custard

• Grease the 9×13-inch baking dish with the extra tablespoon of butter and set it aside.
• In a large bowl, whisk the 4 eggs until the yolks and whites are fully combined and slightly foamy.
• Add the whole milk, heavy cream, granulated sugar, and brown sugar to the eggs and whisk until the sugar is mostly dissolved.
• Whisk in the melted butter, vanilla extract, ground cinnamon, ground nutmeg, and salt until the mixture looks smooth and pale yellow.

3. Combine and Soak

• Pour the custard evenly over the bowl of bread cubes and peaches.
• Use a spatula to gently press the bread down so every piece makes contact with the liquid.
• Let the mixture sit at room temperature for 15 to 20 minutes, so the bread has time to absorb the custard instead of floating on top of it.
• While the bread soaks, preheat the oven to 350°F (177°C).

4. Transfer and Bake

• Pour the soaked bread and peach mixture into the prepared baking dish, spreading it into an even layer.
• Sprinkle the turbinado sugar evenly across the top.
• Bake for 45 to 50 minutes, until the top is deep golden brown and the center feels set rather than liquid when you gently press it.
• If the top is browning too quickly before the center sets, tent the dish loosely with foil for the final 10 minutes of baking.

5. Cool and Serve

• Remove the bread pudding from the oven and let it rest for at least 10 minutes before slicing.
• Serve warm, on its own or with any of the toppings listed later in this article.

Read Also: Peach Tart Recipe

Tips for The Best Peach Bread Pudding

A few small details make the difference between a pudding that sets properly and one that stays soggy in the middle.

• Use peaches that give slightly when pressed near the stem. Rock-hard peaches won’t release enough juice, and overripe ones can turn the custard watery.
• Stick with day-old or dried bread. Fresh, soft bread cannot absorb the custard without disintegrating.
• I’ve found that a slightly wobbly center at the 45-minute mark still firms up during the resting period, so pulling the dish too early leaves the middle undercooked once it cools.
• Don’t skip the resting time after the custard is poured. It gives the bread a real chance to soak instead of sitting on a layer of liquid at the bottom of the dish.
• Check for doneness with a thin knife inserted near the center. It should come out mostly clean, with just a bit of moist custard clinging to it.
• If your peaches are especially juicy, pat them dry with a paper towel after tossing with lemon juice to avoid excess liquid in the final dish.
• Let the pudding rest before cutting, since it firms up as it cools and slices more cleanly.

For a different bake with peaches, try Peach Galette.

What to Serve with Peach Bread Pudding

This dessert is rich enough to stand on its own, but a few simple additions round it out for a dinner party or a lazy weekend brunch.

• A scoop of vanilla ice cream, which melts into the warm custard
• Lightly sweetened whipped cream
• A warm drizzle of caramel sauce
• Fresh berries on the side for a tart contrast to the sweetness
• A mug of hot chocolate if you’re serving this on a cooler morning
• Strong coffee or an espresso shot to cut through the richness
• A glass of cold milk for a simpler, classic pairing

I keep a bottle of caramel sauce in the fridge specifically for this recipe, because a warm drizzle over a still-warm slice melts straight into the custard instead of just sitting on top of it.

For a lighter option, try: Peach Dump Cake

Variations of Peach Bread Pudding

Once the base recipe is down, it’s easy to adjust it toward whatever flavor profile you’re in the mood for.

• Bourbon Peach Bread Pudding: Add 1 tablespoon of bourbon to the custard along with the vanilla for a deeper, boozy note.
• Streusel-Topped Version: Swap the turbinado sugar topping for a mix of flour, brown sugar, and cold butter rubbed into coarse crumbs before baking.
• Mixed Berry-Peach: Replace 1 cup of the diced peaches with fresh blueberries or blackberries for a fruitier mix.
• Dairy-Free Version: Substitute full-fat coconut milk for the whole milk and heavy cream, keeping the ratios the same.
• Individual Ramekins: Divide the mixture among 8 to 10 greased ramekins and reduce the bake time to about 25 minutes.
• Croissant Bread Pudding: Use day-old croissants instead of brioche for a flakier, more buttery texture.
• Brown Butter Custard: Brown the butter before whisking it into the custard for a nuttier, more caramelized flavor.

I ruined an early batch by using peaches straight from the freezer without thawing them first, which released so much extra liquid that the custard never fully set. Thawing frozen peaches and patting them dry before dicing solves the problem completely.

Read Also: Jamaican Bread Pudding Recipe

Storage and Reheating

Leftovers keep well, and this is one of those desserts that reheats without losing much of its original texture.

• Store leftovers covered tightly in the refrigerator for up to 4 days.
• Freeze baked portions wrapped tightly in plastic wrap and foil for up to 2 months.
• Thaw frozen portions in the refrigerator overnight before reheating.
• Reheat individual portions in the microwave for 30 to 45 seconds.
• Reheat larger portions in a 300°F oven, covered loosely with foil, for about 15 minutes.
• Add a splash of milk before reheating in the oven if the pudding seems dry.

Cold bread pudding straightens out its texture better in the oven than in the microwave, since the microwave tends to leave the edges rubbery while the middle stays cold.

You might also enjoy: Peach Muffins

Nutritional Facts

The following values are estimated per serving, based on 10 servings per batch.

Nutrition (Per Serving, Estimated)
Calories	325 kcal
Total Fat	14g
Saturated Fat	8g
Cholesterol	100mg
Sodium	190mg
Total Carbohydrate	44g
Dietary Fiber	1g
Total Sugars	32g
Protein	6g

If smoothies are more your speed, Peach Smoothie uses many of the same ripe peaches.

Health Benefits of Key Ingredients

This is a dessert first, but a few of the ingredients bring more to the table than just sweetness.

• Peaches: A good source of vitamin C and provide dietary fiber, which supports digestion.
• Eggs: Supply complete protein along with choline, a nutrient involved in brain and liver function.
• Milk and Cream: Contribute calcium and vitamin D, both important for bone health.
• Cinnamon: Contains antioxidant compounds and has been studied for its potential to help regulate blood sugar.
• Nutmeg: Contains small amounts of manganese and has traditionally been used in small quantities to support digestion.

Read Also: Blueberry Peach Crumble Recipe

FAQs About Peach Bread Pudding

1. Can I use canned or frozen peaches instead of fresh?

Yes, both work as substitutes for fresh peaches. Drain canned peaches well and thaw and pat dry frozen peaches before dicing them, since extra liquid from either can keep the custard from setting properly.

2. Do I have to use day-old bread?

Day-old or dried bread gives the best texture, since it absorbs the custard without falling apart. If you only have fresh bread, cube it and dry it in a 300°F oven for 10 to 15 minutes before using it.

3. Can I make peach bread pudding ahead of time?

Yes, you can assemble the unbaked dish up to 24 hours in advance and refrigerate it covered. Bake it straight from the refrigerator, adding a few extra minutes to the bake time since it will start out cold.

4. Why is my bread pudding soggy in the middle?

This usually happens when the bread wasn’t dry enough to begin with or the custard didn’t get enough time to soak in before baking. Undercooking is another common cause, so check the center with a knife and give it more time if it isn’t set.

5. Can I freeze peach bread pudding?

Yes, baked and cooled bread pudding freezes well for up to 2 months when wrapped tightly. Thaw it in the refrigerator overnight and reheat it in the oven rather than the microwave for the best texture.

For a flakier peach treat, try: Peach Scones

Final Thoughts

Peach bread pudding is one of those desserts that looks impressive but comes together with basic pantry staples and whatever peaches are ripe on the counter.

Give this version a try the next time you have day-old bread and a few peaches that need using up.

Let me know in the comments how yours turns out, and feel free to share this recipe with anyone who loves a warm, custardy dessert.

Recommended:

• Peach Coffee Cake
• Peach Bread
• Banana Peach Bread
• Blueberry Peach Muffins
• Peach Danish
• Peach Turnovers
• Peach Tarte Tatin
• Strawberry Peach Tart
• No-Bake Peach Tart
• Blackberry Peach Galette