Southern Peach Bread Pudding with White Chocolate Sauce
Soft, custardy, and packed with fresh peaches, this peach bread pudding is the kind of dessert that feels a little special without being fussy. Day-old bread soaks up a rich cream and egg mixture, then bakes over a buttery brown sugar layer that melts into every bite. It’s an easy, make-ahead dessert that works just as well for a summer dinner party as it does for a casual weekend treat.
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
- GLAZE
- 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.
- Whisk eggs, sugar, remaining 8 tablespoons 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.
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.
Notes
- You can use frozen peaches, just let them thaw first.
- The glaze is totally optional, it is delicious without it.
- You can leave out the bourbon and just increase the vanilla.
