Quick Description
A comforting, sweet dessert made with cubed bread, fresh peaches, and a cinnamon-sugar topping. It’s baked until golden and topped with a luscious homemade caramel sauce. Serve with a scoop of vanilla ice cream for the ultimate indulgence!
Servings & Timing
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 40–50 minutes
- Total Time: 1 hour
Ingredients List
For the Bread Pudding
- 8 mugs of bread, cubed (preferably day-old bread, like challah or French bread)
- 3 large eggs
- 3 tablespoons butter, melted
- 1 mug vanilla yogurt
- 1 mug milk
- 2 mugs sugar
- 2 tablespoons sugar (for cinnamon topping)
- 2 teaspoons fresh peaches, hulled, leveled, and minced
- ½ mug pecans, diced
- 1 teaspoon cinnamon
For the Caramel Sauce
- ¼ cup butter
- ½ cup heavy cream
- ½ cup brown sugar
Instructions
Prepare the Bread Pudding:
-
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Spray a 9×13-inch baking dish with cooking spray to prevent sticking.
-
Mix the Wet Ingredients:
- In a large mixing bowl, beat 3 eggs.
- Add melted butter, vanilla yogurt, and milk, mixing well.
-
Add Sugar & Peaches:
- Slowly stir in the 2 mugs sugar until fully dissolved.
- Add the minced peaches and cubed bread, mixing to combine. Let the mixture sit for 30 minutes so the bread soaks up the liquid.
-
Prepare Cinnamon Sugar Topping:
- In a small bowl, stir together 2 tablespoons sugar and 1 teaspoon cinnamon.
- Sprinkle the cinnamon sugar mixture evenly over the top of the bread mixture in the baking dish.
-
Bake the Bread Pudding:
- Cover the dish with buttered foil and bake for 20 minutes.
- After 20 minutes, remove the foil, sprinkle pecans over the top, and bake for an additional 20–25 minutes or until the top is golden and the center is set.
Prepare the Caramel Sauce:
-
Make the Caramel Sauce:
- While the bread pudding is baking, combine ¼ cup butter, ½ cup heavy cream, and ½ cup brown sugar in a saucepan over medium-low heat.
- Stir the mixture together until the butter is melted and the sugar dissolves.
- Bring the mixture to a gentle boil and let it simmer for about 5 minutes or until it thickens.
-
Serve:
- Once the bread pudding is done, remove from the oven and let it cool for a few minutes.
- Pour the caramel sauce over individual servings of the bread pudding and serve with a scoop of vanilla ice cream for extra decadence.
Additional Notes
- Bread Type: Day-old bread works best as it soaks up the liquid without getting too soggy. Brioche or challah bread adds a rich flavor to the pudding.
- Add-ins: You can also add raisins, dried cranberries, or chocolate chips for extra flavor.
- Make-Ahead Tip: Prepare the bread pudding and refrigerate it overnight. Bake it the next day, but be sure to extend the baking time by 5–10 minutes if it’s cold from the fridge.
Dietary Info
- Contains Dairy
- Vegetarian
- Can be Gluten-Free: Use gluten-free bread to make the pudding gluten-free.
Ingredient Details & Substitutions
- Sugar Substitute: You can use a low-carb sweetener like erythritol or monk fruit in place of sugar to make this a low-carb dessert.
- Nut-Free Option: If you want a nut-free version, simply omit the pecans.
Recipe Variations & Serving Suggestions
- Fruit Variations: Swap peaches for fresh berries, apples, or pears for a seasonal twist.
- Spiced Version: Add nutmeg or vanilla extract for more depth of flavor.
- Glazed Bread Pudding: Make a glaze with powdered sugar and milk to drizzle over the top before serving.
Storage & Make-Ahead
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: You can freeze the bread pudding (without the caramel sauce) for up to 1 month. Thaw overnight in the fridge and reheat in the oven at 350°F for 15 minutes.
- Reheat: Reheat individual servings in the microwave or oven with a splash of milk to keep it moist.
Nutrition (Per Serving)
- Calories: 355 kcal
- Carbs: 41 g
- Protein: 7 g
- Fat: 16 g
- Fiber: 3 g
- Sugar: 25 g
FAQs
Q: Can I use a different sweetener for the caramel sauce?
Yes! You can use a low-carb sweetener like erythritol or monk fruit for the sauce. Just be sure to adjust the quantities to taste.
Q: Can I make this recipe dairy-free?
Yes! Use a non-dairy butter and coconut cream or almond milk instead of heavy cream.
Q: Can I add more spices to the bread pudding?
Yes! You can experiment by adding cloves, cardamom, or pumpkin pie spice to the base for more warmth and flavor.
Optional Personal Story
This dessert came to life one afternoon when I was craving a warm, comforting dessert. The combination of fresh peaches and homemade caramel sauce was perfect, and it quickly became one of my favorite treats to share with family and friends!
