Description
This Easy Peach Bread Pudding is a delightful dessert combining soft cubed bread soaked in a creamy mixture with fresh peaches, topped with crunchy pecans and a luscious homemade caramel sauce. Perfectly baked to a golden finish, this comforting treat is ideal for serving warm with a scoop of vanilla ice cream.
Ingredients
Units
Scale
Bread Pudding
- 8 cups bread, cubed
- 3 eggs
- 3 tablespoons butter, melted
- 1 cup vanilla yogurt
- 1 cup milk
- 2 cups sugar
- 2 cups fresh peaches, peeled, pitted and diced
- 1/2 cup pecans, chopped
- 1 tsp cinnamon
- 2 tablespoons sugar
Caramel Sauce
- 1 cup unsalted butter
- 1 cup heavy cream
- 1 cup brown sugar
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch baking dish with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, beat the 3 eggs thoroughly, then add melted butter, vanilla yogurt, and milk, stirring to combine evenly.
- Add Sugar and Bread Mixture: Gradually add 2 cups of sugar to the mixture, stirring until the sugar is fully dissolved. Next, fold in the diced peaches and cubed bread, mixing well to ensure the bread absorbs the liquid.
- Soak Bread: Allow the mixture to soak for 30 minutes so the bread softens and absorbs the custard-like liquid.
- Prepare Cinnamon Sugar Topping: In a small bowl, combine 2 tablespoons of sugar with 1 teaspoon of cinnamon to create a sweet spice topping.
- Assemble and Bake First Phase: Pour the soaked bread mixture into the prepared baking dish. Sprinkle the cinnamon sugar evenly on top. Cover loosely with foil that has been buttered to prevent sticking and bake for 20 minutes.
- Add Nuts and Continue Baking: Remove the foil, sprinkle the chopped pecans over the top, then bake uncovered for an additional 20 to 25 minutes, or until the top is golden brown and the center is set.
- Make Caramel Sauce: While the bread pudding bakes, combine the unsalted butter, heavy cream, and brown sugar in a heavy saucepan over medium-low heat. Stir the mixture continuously and bring it to a boil. Lower the heat and let it simmer gently for about 5 minutes until the sauce thickens to a rich consistency.
- Serve: Once baked, serve the bread pudding warm by drizzling with the homemade caramel sauce. Optionally, add a scoop of vanilla ice cream on top for an extra indulgent treat.
Notes
- For best results, use slightly stale bread which soaks up the custard better without becoming mushy.
- Peaches can be substituted with other fresh fruits such as apples or berries depending on season and preference.
- Ensure to butter the foil before covering to keep the top from sticking.
- Allow the caramel sauce to cool slightly before drizzling to avoid melting the ice cream immediately.
- This bread pudding can be refrigerated and reheated gently before serving.
Nutrition
- Serving Size: 1 slice (1/16 of recipe)
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
