Description
This Easy Peach Bread Pudding is a comforting and delightful dessert that combines sweet, juicy peaches with tender bread soaked in a rich custard. Baked to golden perfection and topped with a warm, velvety caramel sauce and crunchy pecans, it’s an inviting treat perfect for any occasion.
Ingredients
Scale
Bread Pudding
- 8 cups bread, cubed
- 3 eggs
- 3 tablespoons butter, melted
- 1 cup vanilla yogurt
- 1 cup milk
- 2 cups sugar
- 2 cups fresh peaches, peeled, pitted, and diced
- 1/2 cup pecans, chopped
- 1 teaspoon cinnamon
- 2 tablespoons sugar
Caramel Sauce
- 1 cup unsalted butter
- 1 cup heavy cream
- 1 cup brown sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking dish by spraying it with cooking spray for easy removal.
- Mix Custard: In a large bowl, beat the 3 eggs. Add the melted butter, vanilla yogurt, and milk, mixing thoroughly. Gradually stir in 2 cups of sugar until dissolved.
- Add Peaches & Bread: Fold the diced peaches and cubed bread into the custard mixture, ensuring all pieces are well-coated.
- Soak Bread: Allow the bread and peach mixture to soak for 30 minutes so the bread absorbs the custard flavors.
- Prepare Cinnamon Sugar: In a small bowl, combine 2 tablespoons sugar with 1 teaspoon cinnamon and mix well.
- Assemble & Bake First Stage: Pour the soaked bread mixture into your prepared baking dish. Sprinkle the cinnamon-sugar mixture evenly on top. Cover loosely with buttered foil and bake for 20 minutes.
- Add Pecans & Continue Baking: Remove the foil carefully, sprinkle chopped pecans over the pudding, and bake uncovered for an additional 20 to 25 minutes until the top is golden brown and the center is set.
- Make Caramel Sauce: While the bread pudding bakes, prepare the caramel sauce. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar.
- Simmer Sauce: Bring the mixture to a boil, then reduce heat to low and simmer for about 5 minutes, stirring occasionally, until the sauce thickens to a smooth consistency.
- Serve: Drizzle the warm caramel sauce over individual servings of the peach bread pudding. Optionally, top with vanilla ice cream for an indulgent finish.
Notes
- For best results, use slightly stale bread to better absorb the custard mixture.
- Peeling and pitting the peaches enhances texture and flavor integration.
- Covering the dish with buttered foil initially prevents the top from burning while the inside cooks.
- The caramel sauce can be stored in the refrigerator and warmed before serving.
- Vanilla ice cream as a topping adds a creamy contrast to the warm pudding and caramel sauce.
