Description
This Easy Peach Bread Pudding is a warm, comforting dessert featuring soft bread cubes soaked in a rich custard with fresh peaches, baked to golden perfection and topped with crunchy pecans. Served with a luscious homemade caramel sauce, it’s the perfect sweet treat for any occasion.
Ingredients
Units
Scale
For 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 (for cinnamon sugar topping)
For 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 lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Prepare Custard Mixture: In a large bowl, beat the 3 eggs, then stir in the melted butter, vanilla yogurt, and milk. Gradually add 2 cups sugar while stirring until the sugar dissolves completely.
- Add Bread and Peaches: Gently fold in the diced peaches and cubed bread into the custard mixture, ensuring the bread is well coated. Let the mixture soak for 30 minutes so the bread absorbs the liquid fully.
- Make Cinnamon Sugar Topping: In a small bowl, mix together 2 tablespoons sugar and 1 teaspoon cinnamon for a sweet, spiced topping.
- Assemble and Bake First Stage: Pour the soaked bread mixture into the prepared baking dish. Sprinkle the cinnamon sugar evenly over the top. Cover loosely with buttered aluminum foil to keep moisture in and bake for 20 minutes.
- Add Pecans and Finish Baking: Remove the foil and sprinkle chopped pecans over the bread pudding. Continue baking 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, combine the unsalted butter, heavy cream, and brown sugar in a heavy saucepan over medium-low heat. Stir and bring to a boil, then reduce heat and simmer for about 5 minutes until the sauce thickens.
- Serve: Once baked, spoon the warm caramel sauce over individual servings of the bread pudding. For extra indulgence, top with vanilla ice cream if desired.
Notes
- For best results, use slightly stale bread so it soaks up the custard better.
- Make sure to peel and pit the peaches for a smoother texture.
- You can substitute vanilla yogurt with plain yogurt plus 1 tsp vanilla extract if needed.
- Chilling the caramel sauce before serving will thicken it more.
- This dessert is best served warm and fresh out of the oven but can be refrigerated and reheated gently.
Nutrition
- Serving Size: 1 slice (1/16 of recipe)
- Calories: 350 kcal
- Sugar: 33 g
- Sodium: 150 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
