Enjoy the warm comfort of Peach Bread Pudding—a scrumptious dessert that combines soft, moist bread cubes with juicy peaches for a magical spin on a classic dessert. It’s baked to perfection and then drizzled with a simple white chocolate sauce for an easy recipe that screams summer. 

Three plates with bread pudding with peaches.

Decadent Bread Pudding With Fresh Peaches

The soft, pillowy texture of the bread pudding combined with juicy peach chunks and a rich custard turns a classic sweet bread pudding into a must have summer dessert. A layer of brown sugar and butter form the base giving it just enough sweetness. If you want more, drizzle a white chocolate sauce over the top.

I love working with fresh, seasonal ingredients, and the arrival of peach season gives me so many opportunities to try new and exciting recipes. (Peach Ice Cream !!) This is one you are absolutely going to love!

Bread pudding of any type is one of my favorite comfort desserts. We typically think of it as a dessert to make in the winter, but adding fresh peaches lightens it up. While fresh peaches are my favorite, peaches freeze very well and will also work in this dish. So keep it in mind for those winter months too.

A casserole dish with peach bread pudding with part of it removed.

One of the keys to making a wonderful bread pudding is to use day-old bread. I use challah bread most of the time, but a rich brioche bread works just as well! Since you’ll be soaking your bread in heavy cream and milk before baking, you want it to be a little tough. That will ensure the bread is soft and does not fall apart in the oven. 

Pro tip: If your bread is soft, cut the loaf into cubes and place it on a baking sheet in the oven at 200º for a few minutes to dry it out.

Combining both vanilla and bourbon adds another layer of flavor. Bourbon’s smooth, woody flavor perfectly complements the sweet and earthy peaches.

A serving of peach bread pudding on a plate with a fork.

This dessert is so amazing on it’s own and I personally don’t think this recipe needs a glaze, thanks to the brown sugar bottom, which provides a touch of sweetness. But that doesn’t mean you shouldn’t make one! It’s fantastic with a white chocolate butter glaze that you can whip up while the pudding is baking. The glaze puts it over the top.

I had my taste testers try it with and without the glaze and all of them liked it with the glaze. So if you want it a little sweeter, add the glaze but don’t feel like you have to add it to create the most amazing dessert.

A glaze being poured over peach cobbler bread pudding.

How Do I Know My Peaches Are Ripe? 

Picking fresh peaches can feel like a real struggle., but peaches will ripen off the tree unless they’ve been picked too green. My best advise for choosing a perfectly ripe peach is to smell it, if you don’t smell that fresh peach smell, then it may have been picked to green. It should also have a teensy bit of give when you squeeze it. If you have peaches that aren’t quite ripe, follow these tricks and tips to ripen them fast! 

What Makes This Bread Pudding Such A Treat

  • Ripe Peaches – Sweet peaches add unmistakable flavor to the final dish. 
  • Fantastic Dessert – Easy to make, and sure to impress. This bread pudding will be the talk of everyone at your next gathering.
  • Simple Ingredients – All these ingredients can be found already in your pantry or at your local grocery store. No need to visit a specialty shop! 

Ingredients For Fresh Peach Bread Pudding

The ingredients for peach bread pudding.
For the pudding.
The ingredients for a white chocolate glaze.
For the glaze.


Dairy – This recipe calls for heavy cream and milk. You can use all milk or sub half-and-half for the heavy cream in a pinch, it just won’t be as custardy.

Peaches – Fresh, chopped peaches are best! You can also use frozen peaches, just let them that first.

Vanilla and Bourbon – To bring out the brown sugar, vanilla, and peach flavors. You can replace the bourbon with extra vanilla.

Challah Bread – I like the flavor and texture of Challah, but you could also use Brioche bread here! You want something slightly sweet with a chewy texture.

White Chocolate – Your favorite plain white chocolate bar will be perfect.

Pantry Staples – butter, brown sugar, granulated sugar and powdered sugar

How To Make Peach Bread Pudding

Step One: Melt Butter

Add 4 tablespoons of melted butter to your baking dish then evenly spread brown sugar.  Chop the peaches.

Brown sugar and butter on the bottom of a casserole dish.
Add brown sugar layer.
A bowl of cut peaches.
Cut peaches
A bowl of bread cubes soaked in milk.
Soak the bread cubes

Step Two: Cut Bread

Cut or rip bread into 1-inch cubes, then pour milk and cream over the bread and let it sit for 5 minutes.

You’ll want to use stale bread to avoid getting too soggy. You’re basically rehydrating the bread through the milk mixture. If the bread is not dry, toast it in the oven at 200º for a few minutes. 

Step Three: Whisk Ingredients

Whisk eggs, sugar, remaining melted butter, bourbon, and vanilla together in a small bowl. Pour the egg mixture over the bread mixture, then fold in the chopped peaches.

a bowl of eggs, sugar and butter with a whisk.
Whisk ingredients.
A bowl of bread cubes with the egg mixture added.
Pour eggs over bread.
Peaches folded into the bread mixture.
Combine all ingredients.

Step Four: Bake Pudding

Gently pour the bread pudding over the brown sugar layer of your baking dish. Cover with aluminum foil and bake for 55-60 minutes. Remove the foil and bake for an additional 15 minutes or until it is golden brown and the center of the pudding is set.

A baked peach bread pudding with a glaze in a pitcher next to it.

Let cool for 15 minutes. Serve warm with the glaze, or at room temperature.

Tips For The Best Bread Pudding Every Time 

  • Always cover your bread pudding at first. This recipe has a lot of moisture, meaning the pudding’s outside can burn before the inside has set. 
  • Press lightly on the center to check that your pudding is fully cooked. If custard oozes out, it needs to bake more. 
  • Reheat bread pudding in the microwave in short 15-second bursts or in the oven until it reaches your desired temperature. 

Storing Bread Pudding

In The Fridge: Store cooled pudding in an airtight container for up to three days. Serve warm!

Freeze: If you want to save this for later, freeze once it has cooled and before any glaze has been added.

A serving of peach bread pudding on a plate with a fork.

Peach Cobbler Bread Pudding with White Chocolate Sauce

Enjoy the warm comfort of Peach Bread Pudding—a scrumptious dessert that combines soft, moist bread cubes with juicy peaches for a magical spin on a classic dessert. It's baked to perfection and then drizzled with a simple white chocolate sauce for an easy recipe that screams summer. 
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Servings: 16
Calories: 443kcal

Ingredients

  • 12 tablespoons butter melted and divided
  • ¾ cup brown sugar
  • ¾ cup white sugar
  • 12-16 ounces day old challah bread cut into 1-inch cubes (9 cups)
  • 1 ½  cups heavy cream
  • 1 ½  cups milk
  • 5 eggs
  • 2 tablespoons bourbon
  • 1 tablespoon vanilla
  • 3 cups peeled and chopped peaches
  • 4 tablespoons butter
  • 1 cup powdered sugar
  • ½ cup heavy cream
  • 2 ounces white chocolate
  • 2 tablespoons vanilla extract or bourbon

Instructions

  • Preheat the oven to 350º.
  • Add 4 tablespoons of melted butter to a 9 x 13 baking dish then evenly spread brown sugar on top. 
  • Cut or rip bread into 1-inch cubes then pour milk and cream over the bread and let sit for 5 minutes.
    You’ll want to use stale bread for this to avoid getting too soggy. You’re basically rehydrating the bread through the milk mixture. If the bread is not dry, toast it in the oven at 200º for a few minutes.
  • Whisk eggs, sugar, remaining melted butter, bourbon, and vanilla together in a small bowl. Pour the egg mixture over the bread mixture, then fold in the chopped peaches.
  • Gently pour the bread pudding over the brown sugar layer of your baking dish. Cover with aluminum foil and bake for 55-60 minutes. Remove the foil and bake for an additional 15 minutes or until it is golden brown and the center is set.
    Let cool for 15 minutes. Serve warm with glaze, or at room temperature.
  • GLAZE: Melt butter in a small saucepan over low heat then whisk in powdered sugar until well combined.
  • Add cream and vanilla or bourbon and whisk until smooth and creamy. Remove from the heat and add chopped white chocolate, whisking until melted. 
  • Pour over the pudding while it’s warm.

Notes

  • You can use frozen peaches, just let thaw first. 
  • The glaze is totally optional, it is delicious without it.
  • You can leave out the bourbon and just increase the vanilla. 

Nutrition

Calories: 443kcal | Carbohydrates: 44g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 129mg | Sodium: 217mg | Potassium: 172mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1039IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg
Tried this recipe?Mention @easy.southern.desserts or tag #easysoutherndesserts!

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7 Comments

  1. Hi there! If I am replacing the bourbon with extra vanilla, will I still use 2 tablespoons vanilla in addition to the 1 tablespoon it already calls for? Just don’t want to add too much. Thanks!

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