Easy Peach Bread Pudding

Peach Bread Pudding With Butterscotch Sauce
Diana Rattray
Prep: 15 mins
Cook: 70 mins
Total: 85 mins
Servings: 8 servings
Nutrition Facts (per serving)
290 Calories
13g Fat
35g Carbs
9g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 290
% Daily Value*
Total Fat 13g 17%
Saturated Fat 7g 36%
Cholesterol 145mg 48%
Sodium 143mg 6%
Total Carbohydrate 35g 13%
Dietary Fiber 1g 4%
Protein 9g
Calcium 173mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bread puddings are a gift from the South. This is an easy and delicious peach bread pudding that is made with sweetened condensed milk and diced canned peaches. You can serve this bread pudding with a caramel or butterscotch sauce.

The key with this recipe is to use a good quality bread. You can use day-old French bread, which is pictured, rich brioche bread, rolls, or challah. These are all excellent choices.

Instead of canned peaches, you can use canned diced apricots. Or you may add apricots to the peaches to add a slightly different flavor profile to the dessert. 


  • 4 cups torn French bread
  • 2 to 2 1/2 cups canned peaches (undrained)
  • 1 (14-ounce) can sweetened condensed milk
  • 3 large eggs
  • 1 1/4 cups hot water
  • 4 tablespoons butter (melted)
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 325 F.

  3. Butter an 11-by-7-inch baking dish or a shallow 1 1/2-quart casserole.

  4. Put the torn bread pieces in a medium bowl. Set aside.

  5. Place a colander or sieve over a bowl and drain the peaches. Reserve 1/2 cup of the peach juice. Dice the peaches and set the juice and peaches aside. 

  6. In a large bowl, combine sweetened condensed milk and eggs; blend well with an electric mixer or whisk.

  7. Add the drained diced peaches and the 1/2 cup of reserved peach juice to the milk and egg mixture along with hot water, melted butter, vanilla, and cinnamon.

  8. Add the torn bread pieces to the peach mixture and stir gently, moistening the bread completely.

  9. Turn the mixture into the prepared baking dish.

  10. Bake the peach bread pudding for 1 hour and 10 minutes or until a knife inserted in center comes out clean.

  11. Cool the bread pudding slightly and serve warm with ice cream, whipped topping, or a dessert sauce.

  12. Cover the pudding and store leftovers in the refrigerator.

Recipe Variations

  • Different Fruits and Ingredients: This recipe is really forgiving. You can substitute or add in most any fruit or ingredient combinations. You can use sour cherries with dark chocolate chunks. You can try bananas and walnuts. Since these ingredients are not canned, you can add water in place of the canning liquid that is called for in the recipe.
  • Caramel Sauce: To make a caramel sauce, you really only need two ingredients: brown sugar and butter. But, to give your caramel sauce an extra pow, add rum, bourbon, or brandy. If you prefer to leave out the liquor entirely, then add vanilla extract instead.
  • Fresh Peaches: If peaches are in season, generally around June, then you might want to grab some fresh, ripe peaches instead of the canned stuff. As a substitution, you may need to slice about 6 to 10 peaches depending on the size of the peaches you can get our hands on.
  • Bread Treatment: The recipe calls for torn bread, but really, the way that you choose to include the bread in the recipe can be your own personal stamp on the dish. You can slice your bread or cube it, too.