Easy Peach Bread Pudding

Peach Bread Pudding With Butterscotch Sauce
Diana Rattray
Ratings (38)
  • Total: 85 mins
  • Prep: 15 mins
  • Cook: 70 mins
  • Yield: 8 Servings
Nutritional Guidelines (per serving)
290 Calories
13g Fat
35g Carbs
9g Protein
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Nutrition Facts
Servings: 8 Servings
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.)

This is an easy and delicious peach bread pudding, made with sweetened condensed milk and diced canned peaches. Serve this bread pudding with a caramel or butterscotch sauce.

Use a good quality bread in the recipe.  I used day-old French bread in the bread pudding pictured, but a rich brioche bread or rolls or challah would be excellent. Canned diced apricots may be used in the bread pudding as well.

 

Ingredients

  • 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. Preheat oven to 325 F.

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

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

  4. 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. 

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

  6. 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.

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

  8. Turn the mixture into the prepared baking dish.

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

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

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