Fresh Peach Bread Pudding is a delightful dessert that perfectly balances the sweetness of ripe peaches with the richness of custard. It’s an indulgent treat that can easily become a favorite in your home, whether enjoyed warm or at room temperature.
When making Fresh Peach Bread Pudding, consider using fresh, ripe peaches for the best flavor. If peaches aren’t in season, feel free to substitute with canned or frozen peaches, but make sure to drain any excess liquid. For a different flavor profile, swap the almond extract for vanilla extract. If you have allergies, check the challah bread as some brands may contain nuts or dairy.
Pudding & Mousse
Fresh Peach Bread Pudding Recipe
Ingredients
- 2 tablespoons butter
- 1/2 challah, torn into small pieces
- 5 peaches, cut into large chunks
- 4 eggs
- 3/4 cup sugar
- 2 cups cream
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract
Instructions
- Preheat the oven to 350°F.
- Take 1/2 tablespoon butter and grease a 9 x 9 Pyrex baking dish; then set it aside.
- In a large bowl, whisk together 4 eggs and 3/4 cup sugar until well combined; set aside.
- In a skillet, heat 1 1/2 tablespoons of butter over medium heat, adding the 5 large chunks of peaches. Cook for about 5 minutes, stirring occasionally, until they begin to soften.
- Pour in 2 cups of cream and mix it all together, then turn off the heat and remove the skillet from the burner.
- Quickly add the egg and sugar mixture along with 1/4 teaspoon salt to the skillet, stirring until everything is combined.
- Place the torn challah into the prepared baking dish, and pour the peachy liquid mixture over the bread. Mix everything together, ensuring the bread soaks up the custard.
- Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 15 minutes to achieve a golden brown top.
Part of our Homemade Pudding and Mousse Recipes collection — Part 2 of 4: