Peach Bread Pudding
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.
Equipment
- 9x13 inch ceramic baking dish
- Large mixing bowls - at least two
- Balloon whisk
- Standard oven
- Baking sheet - optional, for drying bread
- Small bowl - for tossing peaches
Ingredients
For the Bread and Peaches
- 8 cups day-old brioche bread - about 450g, challah, or French bread, cubed, left out overnight or dried
- 3 cups fresh peaches - about 450g, peeled and diced, about 4 medium peaches
- 1 tablespoon fresh lemon juice - 15ml
For the Custard
- 4 large eggs
- 1.5 cups whole milk - 360ml
- 0.5 cup heavy cream - 120ml
- 0.75 cup granulated sugar - 150g
- 0.25 cup light brown sugar - 50g, packed
- 4 tablespoons unsalted butter - 55g, melted, plus 1 tablespoon for greasing the dish
- 1 tablespoon pure vanilla extract - 15ml
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg - preferably freshly grated
- 0.25 teaspoon fine sea salt
For the Topping
- 2 tablespoons turbinado sugar - or other coarse sugar
Instructions
- 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 and toss with the lemon juice in a small bowl.
- Fold the peaches into the bowl of bread cubes and toss gently to distribute them evenly.
- Grease the 9x13-inch baking dish with the extra tablespoon of butter and set it aside.
- In a large bowl, whisk the eggs until combined and slightly foamy, then add the milk, cream, granulated sugar, and brown sugar, whisking until mostly dissolved.
- Whisk in the melted butter, vanilla, cinnamon, nutmeg, and salt until smooth and pale yellow.
- Pour the custard evenly over the bread and peaches, press down gently, and let soak at room temperature for 15 to 20 minutes.
- While the bread soaks, preheat the oven to 350°F (177°C).
- Pour the soaked mixture into the prepared baking dish, spreading evenly, and sprinkle with turbinado sugar.
- Bake for 45 to 50 minutes, until deep golden brown and the center feels set; tent with foil if browning too quickly.
- Remove from the oven and let rest for at least 10 minutes before serving.
Notes
- Use peaches that give slightly near the stem—rock-hard peaches won't release enough juice, while overripe ones can make the custard watery.
- Day-old or dried bread is essential for the best texture; fresh bread will become gummy.
- A slightly wobbly center at the 45-minute mark firms up during the resting period, so avoid pulling it too early.
- Don't skip the 15-20 minute soaking time; it ensures the bread absorbs the custard evenly.
- Check doneness with a thin knife inserted near the center—it should come out mostly clean.
- If your peaches are especially juicy, pat them dry with a paper towel after tossing with lemon juice.
- Let the pudding rest before cutting so it firms up and slices cleanly.
- For a bourbon variation, add 1 tablespoon of bourbon to the custard with the vanilla.
- Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat in the oven at 300°F, covered loosely with foil, for about 15 minutes for the best texture.
Nutrition
Serving: 1ServingCalories: 325kcalCarbohydrates: 44gProtein: 6gFat: 14gSaturated Fat: 8gCholesterol: 100mgSodium: 190mgFiber: 1gSugar: 32gVitamin A: 10IUVitamin C: 8mgCalcium: 8mgIron: 6mg
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