Ingredients
Bread Pudding
- 4 cups bread cubes (cut into 1-inch cubes)
- 2 cups peaches (fresh peeled, thawed frozen, or canned, chopped into bite-sized pieces)
- 3 large eggs
- 1/2 cup white granulated sugar
- 1/2 cup heavy whipping cream (35% butterfat)
- 2 cups whole milk (3-3.5% butterfat)
- 1 1/2 teaspoons vanilla extract (or vanilla bean paste)
- 4 teaspoons white granulated sugar (for topping)
Brown Sugar Sauce
- 1/4 cup salted butter
- 1/2 cup light or dark brown sugar (packed)
- 1/4 cup heavy whipping cream (35% butterfat)
- Pinch of salt
Instructions
- Dry the Bread Cubes: Preheat your oven to 200°F (regular bake, no fan). Cut the bread into 1-inch cubes and spread them evenly on a baking sheet. Bake for 10-15 minutes until the bread is dried out but not toasted. Remove and let cool completely on the baking sheet.
- Prepare Baking Dishes: Increase oven temperature to 350°F (regular bake). Grease 4-6 ramekins or one large baking dish that will hold the bread and fruit about 2 inches deep. Place the dishes on a baking sheet and set aside.
- Combine Bread and Peaches: Chop peaches into bite-sized pieces. Mix the peaches with the cooled bread cubes directly on the baking sheet, then spoon this mixture into the prepared baking dishes, filling them right to the top.
- Make Custard Mixture: In a large bowl, whisk together the eggs, 1/2 cup white sugar, heavy cream, whole milk, and vanilla extract until fully combined.
- Soak Bread and Peaches: Pour enough egg mixture over the bread and peach mixture to fill dishes about three-quarters full. Let the mixture sit at room temperature for 15 minutes to absorb the custard. Lightly brush the top with some of the egg mixture, then sprinkle one heaping teaspoon of white sugar over the top crust edges for a crunchy finish.
- Bake the Pudding: Place dishes in the preheated 350°F oven and bake for 35-45 minutes until the top is golden and set. Check at 30 minutes to prevent over-browning; if necessary, cover loosely with foil to finish baking.
- Rest Before Serving: Remove from oven and allow to stand for 10 minutes before eating. If you’re not serving immediately, cool for 10 minutes, then cover and refrigerate.
- Prepare Brown Sugar Sauce: While the pudding bakes, melt butter in a small saucepan over medium heat. Stir in brown sugar, heavy cream, and a pinch of salt. Bring to a boil, stirring regularly, and then cook for a few more minutes until thickened. Remove from heat and transfer to a bowl or pitcher. Cover and refrigerate if not using right away. Reheat gently before serving.
- Serve: Serve the bread pudding warm, at room temperature, or slightly reheated, topped generously with warm brown sugar sauce. Place ramekins or baking dishes on a plate to catch any drips from the sauce.
Notes
- Use day-old or slightly stale bread for the best texture and absorption.
- Fresh, frozen (thawed), or canned peaches all work well for this recipe.
- Adjust the amount of custard liquid as needed if your bread is very fresh or stale.
- Cover pudding with foil if browning too quickly during baking to avoid burnt top crust.
- The brown sugar sauce can be made ahead and refrigerated; reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
