Best Peach Bread Pudding Recipes

MY PEACH BREAD PUDDING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix peaches, flour, 1/4 cup white sugar, rum, 1 tablespoon cinnamon, and 1 pinch nutmeg together in a baking dish.
• Bake in the preheated oven until peaches are tender and bubbling, about 30 minutes. Remove and set peaches aside.
• Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
• Stir milk and heavy cream together in a saucepan over medium heat; heat until just warmed and a film forms over top of mixture, about 5 minutes. Remove from heat; stir in butter until melted. Cool mixture to lukewarm.
• Combine 1 cup white sugar, brown sugar, eggs, 2 teaspoons cinnamon, vanilla extract, salt, and 1/4 teaspoon nutmeg in a bowl; beat with an electric mixer at medium speed until combined, 1 minute. Slowly pour milk mixture into sugar mixture; stir to combine. Add bread cubes; stir gently. Fold in cooked peaches.
• Pour batter into prepared casserole dish.
• Bake in the preheated oven until pudding is bubbling and center is set, 45 to 50 minutes. Serve warm.

VANILLA BRIOCHE BREAD PUDDING WITH PEACH SUZETTE SAUCE

Steps:

• For the bread pudding: Preheat the oven to 350 degrees F. Grease a baking dish with butter. Add the cubed bread.
• In a small saucepan, melt 4 tablespoons butter.
• In a large bowl, combine the melted butter, raisins, condensed milk, sugar, and vanilla and whisk together. Add the eggs and whisk again until thoroughly combined.
• Pour the custard over the bread and allow to soak for a few minutes. Press the bread into the liquid to help absorb.
• Sprinkle the top with the cinnamon and chopped pecans and bake in the oven until the custard is set, about 30 minutes. Stick a paring knife into the center of the pudding. If it comes out with liquid stuck to the knife, cook for a few minutes more until firm. Remove the bread pudding from the oven and allow to cool a bit.
• For the peach sauce: In a large saucepan over medium-low heat, melt the butter. Add the peaches, sugar, and liqueur and stir gently until the sugar dissolves. Allow to simmer until the mixture begins to thicken and darken, about 2 minutes. Stir while cooking to avoid burning. Add the heavy cream and stir to combine. Allow to heat through and thicken, about 2 minutes. If the sauce needs additional thickening, combine the cornstarch and water in a small bowl and stir some into the sauce. Remove from the heat and keep warm.
• For the rum sauce: Heat a small, nonstick skillet over medium-high heat and add the sugar. Stir and cook until the sugar is melted. Remove from the heat and add the orange liqueur and dark rum. Return to the heat and simmer for 1 minute, and then flambe, if desired, or just let the alcohol burn off.
• To plate: Using a ring cutter, cut out rounds of bread pudding and plate in a shallow bowl. Pour the peach sauce over top, and then the rum sauce. Garnish with a dollop of creme fraiche and a small sprig fresh mint.

PEACH BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• In mixing bowl, beat together first 6 ingredients, eggs through salt.
• In another bowl, combine milk & water, then beat it into the egg mixture.
• In greased 1 1/2-quart casserole, layer bread, milk mixture & peaches until all ingredients are used.
• Set casserole in pan of hot water & bake 30-40 minutes or until a knife inserted in center comes out clean.
• Remove from oven, cool & serve.
• Refrigerate leftovers.

PEACH AND WHITE CHOCOLATE BREAD PUDDING WITH SCHNAPPS WHISKEY SAUCE AND CHANTILLY CREAM

Steps:

• Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. In a 2-quart saucepan, combine the white chocolate, half-and-half, cinnamon, and butter. Cook over medium-low heat, stirring often, until smooth. Remove from heat and set aside.
• Place croissant pieces in a large bowl and stir in the white chocolate mixture, blending well and breaking up the croissants. In bowl of electric mix, combine eggs and sugar; beat at medium speed until thickened, about 7 minutes.
• Add the peaches, pecans, and vanilla; beat just to blend. Fold egg mixture into the croissants, blending well. Turn out into prepared baking dish and bake in preheated oven for 45 to 55 minutes, or until a knife inserted in center comes out clean. Set aside to cool.
• To serve, slice the warm pudding into squares. Place a portion of the peach sauce in the bottom of each serving bowl and set a square of pudding in the center. Top with a large dollop of Chantilly cream.

DRUNKEN BRANDY-PEACH BREAD PUDDING

Steps:

• TO MAKE THE BREAD PUDDING: Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan with butter or cooking spray. Mix the granulated sugar, half-and-half, and cinnamon in a large saucepan over medium heat. Stir occasionally until the sugar dissolves. (No need to boil the mixture.) Remove the saucepan from the heat.
• Whisk the 3 eggs in a bowl until the whites and yolks are combined. Pour about 1/4 cup of the hot cream mixture into the eggs, whisking as you pour. (This tempers the eggs, which keeps them from curdling when they are mixed into the hot cream mixture.) Pour the tempered egg mixture into the cream mixture left in the saucepan and whisk until the sauce is smooth.
• Gently combine the bread cubes and peaches in a large bowl. Spoon into the prepared pan. Pour the sauce over the peach-bread mixture and let sit for about 30 minutes to let the sauce soak into the bread. Sprinkle the pecans on top.
• Bake until the pudding is firm and lightly browned on top, about 1 hour. Cut into squares and serve warm or at room temperature with warm Peach Brandy Sauce.
• TO MAKE THE PEACH BRANDY SAUCE: Melt the butter and brown sugar together in a saucepan set over medium heat. Remove the mixture from the heat. In a bowl, whisk the 1 egg with a fork. Temper the egg by adding about 2 tablespoons of the butter-sugar mixture to the egg and whisk constantly until the egg is incorporated. Pour the tempered egg mixture into the saucepan with the remaining sugar-butter mixture and whisk until the sauce is smooth. Add the salt and whisk in the brandy. Keep the sauce warm until ready to serve. Pour it over the bread putting as soon as it comes out of the oven.
• do it early
• The bread pudding can be made up to 12 hours in advance, covered, and refrigerated. Warm in a 300°F oven. The sauce can be made up to 48 hours in advance and refrigerated until ready to use. Reheat it in a heavy saucepan set over low heat until it is warm but not hot; or microwave it on medium power in a microwave-safe container until warm, about 1 to 2 minutes.

YUMMY PEACH BREAD PUDDING

Steps:

• Preheat oven to 350°F Butter a 13x9 inch glass baking dish.
• Cut bread into 1-inch cubes. (you should have 10-12 cups); spread in baking dish. Add peaches and toss gently to combine. In a large bowl, whisk together eggs, sugar, flour and cinnamon; whisk in milk and vanilla and pour over the bread and peaches. Press bread down gently with spatula to coat in liquid. Let stand at room temperature for about 10 minutes ir until bread is soaked through.
• Bake for about 55 minutes or until puffed, golden and a knife inserted in center comes out clean. Serve hot or warm.
• COOKING TIP: Day-old bread works well for this recipe but make sure the bread is not stale. If using canned peaches, drain them well and pat dry before measuring.
• FOR THE ADVENTUROUS: Add 1 cup chopped white chocolate or white baking chips with peaches. Serve topped with lemon-flavored whipped cream, vanilla ice cream or lemon yogurt.

PEACH BREAD PUDDING WITH SOUTHERN COMFORT SAUCE

Steps:

• 1. Preheat oven to 350 degrees and lightly butter a 9x13" baking dish.
• 2. Add bread cubes to a large bowl.
• 3. In a medium bowl, whisk 1.5 cups cream, 2 cups milk, 1 cup sugar 4 tbsp melted butter, 4 eggs and vanilla.
• 4. Add cream mixture and diced peaches to bread cubes and toss to combine.
• 5. Pour mixture into the greased dish. Let sit for 15 minutes.
• 6. Drizzle the bread mixture with the remaining 1/2 cup cream.
• 7. Sprinkle pecans on top then the remaining 2 Tbsp of sugar.
• 8. Bake until the center is set - about 45 minutes. Serve warm or cold with Southern Comfort Sauce &/0r whipped cream.
• 9. To make the sauce, first melt the butter in a heavy saucepan.
• 10. In a small bowl, mix cream, sugar and yolks - whisk together.
• 11. Add creamed mixture to butter - cook over medium heat until it comes to a boil, stirring constantly -reduce heat and cook for 4 more minutes.
• 12. Remove from heat and add Southern Comfort (it would also be good with Amaretto or Rum) - serve sauce warm or cold over bread pudding, stirring well before serving.

MERINGUE-TOPPED PEACH BREAD PUDDING

Steps:

• In a large saucepan, combine the brown sugar, cornstarch and cinnamon. Stir in water until smooth; add peaches. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in lemon juice and butter. Set aside., In a large bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy. Gradually add salt and 1/3 cup sugar, beating until thick and lemon-colored. Stir in milk., Dip bread into egg mixture; soak for 1 minute. Place slices into a greased 11x7-in. baking dish. Spoon peach mixture evenly over bread layer. Pour remaining egg mixture over peaches. Bake at 350° for 25-30 minutes or until center is set., Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot pudding, sealing edges to pan. Bake 10-15 minutes longer or until meringue is golden brown. Serve warm.

BLACKOUT PEACH BREAD PUDDING

Steps:

• In a small bowl, whisk the first 5 ingredients until blended; refrigerate until assembling., Brush peaches with butter. Grill, covered, on an oiled rack over medium heat or broil 4 in. from heat until lightly browned, 5-6 minutes, turning once. Grill rolls, uncovered, until lightly browned, 3-4 minutes, turning once. Cool slightly. Cut peaches and rolls into 3/4-in. cubes., In a large bowl, combine peaches and brown sugar; stir in bread cubes. Spoon into 12 well-greased, disposable aluminum muffin cups. Pour egg mixture into muffin cups., Grill, covered, over indirect high heat 12-15 minutes or until a thermometer reads at least 160°. Cool in pan 5 minutes before removing. Serve with caramel syrup and, if desired, whipped cream.

PEACH AMARETTO BREAD PUDDING

Steps:

• Bread Pudding:.
• Combine the bread and the half-and-half in a large bowl. Cover and chill for 1 hour.
• Grease a 13 x 9 x 2 inch baking dish with 1 tbsp butter; set aside.
• Combine the eggs, sugar, and almond extract; stir well. Add the egg mixture to the chilled bread mixture, stirring gently. Gently fold in peaches and almonds.
• Pour into the prepared dish. Bake, uncovered, at 325 degrees for 1 hour or until set and lightly browned. Let stand 15 minutes before serving. Serve with amaretto sauce.
• Amaretto Sauce:.
• Combine the butter and sugar in a small saucepan; cook, stirring constantly, until the butter melts and the sugar dissolves.
• Gradually stir about 1/4 of the hot mixture into the egg; add to the remaining hot mixture, stirring constantly.
• Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat, and stir in the amaretto. Let it cool to room temperature, stirring occasionally.

MICROWAVE PEACH & APRICOT BREAD PUDDING

Steps:

• Cut 6 slices of bread into squares approx.
• 1 inch x 1 inch.
• Place in large casserole dish, with sultanas.
• Using a can opener, open fruit can approx 1 cm on either side of lid.
• Drain liquid into jug.
• Open rest of can.
• Roughly chop fruit while in can and add to the bread.
• Toss through.
• Pour a little of the juice over bread to slightly moisten.
• Cut remaining 2 slices of bread into quarters, spread with jam.
• Place over top of mixture.
• Beat Eggs, add milk, vanilla, and sugar.
• Pour over bread mixture making sure every piece of bread is moistenned.
• Stand for 5 minutes, or until bread is quite moist.
• Sprinkle with cinnamon.
• Microwave on Medium-High for 12 minutes.
• Stand for 5 minutes.
• Microwave on High for 5 minutes.
• Stand for 5 minutes.
• Microwave on Medium High for 10 minutes.
• Stand until cool enough to serve.
• Tip- Is nice served cold for breakfast with a little evaporated skim milk, or low-fat yoghurt.
• Variations- If not sweet enough for you try drizzling honey, maple syrup, or caramel topping.
• Or when making, substitute skim milk and sugar for large can (440ml) of evaporated skim milk.
• You could also try using slice stale sponge rolletes, and old sponge cake, raisin or fruit bread in place of plain bread.

PEGGY'S PEACH BREAD PUDDING

Steps:

• With 1 tablespoon of butter, grease a 9-by-13-inch glass baking dish; cut or tear bread into cubes (they don't have to be in uniform size) and place in the baking dish, prepare peaches by peeling & slicing; set aside.
• In a large bowl, combine egg yolks and sugar with a whisk; do not WHIP.
• Melt remaining 2 tablespoons butter in a medium saucepan over medium heat. Add the peaches and cook until soft, about 20 minutes, stirring occasionally with a rubber spatula.
• Add the cream and bring mixture to a boil. Gradually pour hot peach mixture into egg mixture while STIRRING CONSTANTLY. Add vanilla & salt.
• Pour the peach-and-egg mixture over the bread cubes; there won't be much room in the baking dish, but gently move contents around with rubber spatula until all the bread cubes are coated. Cover with wax paper and let stand in the refrigerator for 2 hours.
• Preheat oven to 350 degrees. Put pudding, covered in the wax paper, into oven on middle rack and bake 30 minutes; then uncover and bake another 30 minutes or until golden brown.
• Allow pudding to cool about 5 to 10 minutes, then slice and serve warm with a scoop of ice cream on top. Enjoy.

PEACH AND BANANA BREAD PUDDING

Steps:

• 1. Preheat oven to 350 degrees F. - prep (4) ramekins with butter flavored cooking spray.
• 2. In large bowl, combine eggs, agave, half & half, heavy cream and 2 ounces of soften cream cheese. blend well, add 1/2 cup of rum. Then add cube bread and let stand for about 20 minutes or until the bread is totally soak.
• 3. Then fold in chopped bananas and peaches into mixture and blend well. Pour mixture into each ramekins and place on a lined baking sheet. Bake for about 45 - 50 minutes or until golden brown and set.
• 4. In a sauce pan over medium heat, combine butter, balance of cream cheese and agave nectar, let come to a boil. Then remove from heat add balance of rum blend well and return to heat to form a thick glaze like sauce. Then remove Bread Pudding from oven and pour the hot rum sauce over bread pudding and serve.

PEACH & BLACKBERRY BREAD PUDDING

Steps:

• Preheat oven to 300 degrees. Butter a 9" x 13" baking dish. In a heavy 4-quart pan, combine cream, sugar, vanilla and salt. Warm over medium-low heat, just until steam comes off surface. Do not boil. Remove from heat, pour over cut-up croissants and let stand for 30 minutes
• In a large bowl, whisk together egg yolks and eggs. Gently stir in croissant mixture. Fold in peaches and blackberries. Pour into baking dish and bake for 1 1/2 hours or until a knife inserted in center comes out clean. Cool slightly.
• To serve: Cut into 12 squares, place one on each dessert plate, and serve with ice cream.

PEACH BREAD PUDDING WITH VANILLA-PEACH SAUCE

Steps:

• Preheat the oven to 350°F. Place the bread cubes on a rimmed sheet pan and bake for 5 minutes, or until toasted to a light golden color. Remove the toasted cubes from the oven and place in the bottom of a 2-quart casserole dish.
• In a medium saucepan, combine the milk, heavy cream, and butter. Warm over low heat until the butter melts; set aside.
• In a medium bowl, whisk together the eggs, sugar, vanilla, flour, and cinnamon and beat well. With a wooden spoon, stir in the chopped peaches and the warm milk mixture. Pour the custard over the toasted bread cubes. Bake for 55 minutes, or until the center of the casserole is firm.
• To make the vanilla-peach sauce, combine the cream, sugar, and peach nectar in a small saucepan and bring to a boil. Whisk the cornstarch with the water together in a small bowl, then stir into the boiling liquid. Reduce the heat and simmer for 1 minute, then stir in the vanilla and salt. Remove from the heat.
• Cut the warm bread pudding into individual portions and top with warm vanilla-peach sauce.

GEORGIA PEACH BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F.
• Butter an 11X7 baking dish.
• In a large bowl, combine sweetened condensed milk and eggs, blending well; add peaches, peach juice, hot water and heated cream, melted butter, cinnamon, extracts and nutmeg.
• Add bread. Stir well, moistening completely; cover and refrigerate for at least one hour and up to three, stirring occasionally.
• Turn into prepared baking dish and bake for approximately 70 minutes or until a knife inserted near the center comes out clean.
• Cool slightly and serve with ice cream, heavy cream or a dessert sauce; refrigerate leftovers.

PEACH BREAD PUDDING

Steps:

• Cut rolls into 1/2 inch cubes. Place cubes in a sprayed 8-inch square baking pan. In a bowl, combine eggs, milk, sugar, almond extract and 1 cup peach pie filling. Mix well. Pour over roll cubes. Press down with a spoon to make sure all of the roll cubes are covered with egg mixture. If time permits, let soak for 30 minutes. Bake at 350°F 30-40 minutes. Heat remaining pie filling and serve over warm pudding.

EASY PEACH BREAD PUDDING

Steps:

• Preheat oven to 350°.
• Spray a 9×13 baking dish with cooking spray.
• In a large bowl beat 3 eggs, add melted butter, yogurt and milk. Add 2 cups sugar slowly, stirring until it is dissolved. Add peaches and bread, mixing well.
• Allow mixture to soak into bread 30 minutes.
• In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon.
• Pour the bread mixture into 9×13 baking dish, and sprinkle with cinnamon sugar mixture. Cover loosely with buttered foil and Bake for 20 minutes.
• Remove the foil, sprinkle with the pecans and bake until the top is golden and the center is set, 20 to 25 minutes longer.
• While the bread pudding is baking, make the caramel sauce.
• In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar, bring to a boil.
• Reduce heat to low, simmer until the sauce thickens, for about 5 minutes.
• Pour over individual bread pudding servings. Top with vanilla ice cream.