Easy Peach Bread Pudding is a wonderfully comforting twist on classic bread pudding, bursting with juicy peaches and warm cinnamon. With just a few simple pantry staples—French bread, canned peaches, sweetened condensed milk, eggs, and a hint of vanilla—this dessert comes together in about 15 minutes of prep and bakes to golden perfection in roughly 70 minutes. In just under an hour and a half total, you’ll have a cozy, custardy treat that delivers sweet fruit flavor, rich creaminess, and a tender, comforting bite. Whether you’re baking for family or hosting friends, this recipe is easy to follow, fuss‑free, and sure to earn glowing praise.
Why You’ll Love This Easy Peach Bread Pudding
- Simplicity at its best: No fancy equipment or obscure ingredients—just a whisk, a bowl, and everyday pantry items.
- Fruit-filled nostalgia: The juicy peach pieces bring a bright, chewy pop to every bite, transforming a humble bread pudding into something special.
- Custardy richness: With sweetened condensed milk and hot water, the custard is decadently smooth without being too heavy.
- Endless versatility: Enjoy it plain or dress it up with ice cream, caramel sauce, whipped cream—or even a splash of bourbon drizzle.
Ingredients
Here’s a streamlined list of everything you need:
- 4 cups torn French bread
- 2–2½ cups canned peaches (undrained)
- 1 (14 oz) can sweetened condensed milk
- 3 large eggs
- 1¼ cups hot water
- 4 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
Step‑by‑Step: How to Make Easy Peach Bread Pudding
- Prep: Preheat oven to 325 °F (162 °C). Lightly butter an 11×7‑inch baking dish or a 1½‑quart casserole dish.
- Bread Base: Tear French bread into chunks and place in a medium bowl. Set aside.
- Peaches: Drain canned peaches using a colander over a bowl, reserving ½ cup of the juice. Dice peaches and set both juice and fruit aside.
- Custard Mix: In a large bowl, whisk together sweetened condensed milk and eggs until smooth using an electric mixer or a sturdy whisk.
- Flavor Boost: Stir in diced peaches, reserved peach juice, hot water, melted butter, vanilla extract, and cinnamon until well combined.
- Soak the Bread: Add the torn bread to the custard mixture. Gently fold so the bread is evenly coated and beginning to soak up the liquid.
- Bake: Bake for about 70 minutes, or until the top turns a light golden brown and a knife inserted in the center comes out clean.
- Serve: Cool slightly before serving. Pair warm with ice cream, a dollop of whipped topping, or a drizzle of dessert sauce.
Helpful Tips
- Even soak: Lightly pressing the bread mixture before baking helps it soak up the custard, ensuring a soft, pudding‑like texture inside.
- Bread choice: Day‑old French bread works best—it’s sturdy enough to hold custard yet softens perfectly. Avoid super‑fresh bread that may disintegrate too much.
- Check doneness: Use a knife or toothpick to test doneness—the center should be set, and the utensil should come out clean.
- Juice adjustment: If peaches are dry-packed instead of in syrup, simply add a little extra hot water before baking.
Substitutions And Variations
- Fruit swaps: Switch peaches for sour cherries with dark chocolate chunks, bananas with walnuts, apples with raisins—whatever fruit combo you love.
- Fresh peaches: Use 6–10 peeled, sliced ripe fresh peaches in season (June–July) instead of canned. Adjust added water to equal 1½ cups.
- Bread styles: For a crispier texture, cube the bread instead of tearing it. Brioche or challah make it extra rich.
- Flavor kicks: Add ½ teaspoon ground nutmeg or a pinch of cardamom to deepen the spice profile.
- Liquor drizzle: Create a rich caramel sauce with brown sugar and butter, then spike it with rum, bourbon, or brandy—or simply stir in vanilla if skipping alcohol.
Storage Instructions
- To refrigerate: Keep covered and store in the refrigerator for up to four days.
- Reheat: Gently warm individual portions in the microwave (20–30 s) or the entire dish in a 300 °F oven until heated through.
- Freezing: Freeze leftovers (without toppings) in an airtight container for up to 2 months. Thaw in the fridge overnight, then warm before serving.
Nutritional Information (per serving)
- Calories: 387
- Fat: 14 g
- Carbohydrates: 57 g
- Protein: 10 g
(Yields 8 servings)
Serving Suggestions
- Classic scoop: Top with vanilla ice cream or whipped cream for a nostalgic dessert feel.
- Sauced up: Drizzle with caramel, bourbon glaze, or chocolate sauce for added flair.
- For a morning twist: Serve a slice with a side of fresh berries and a dollop of Greek yogurt.
- Add a refined finish: Sprinkle toasted almonds on top and garnish with a fresh mint sprig before serving warm.
Frequently Asked Questions About Easy Peach Bread Pudding
Q: Can I make this ahead of time?
Absolutely! Assemble the pudding in the baking dish, cover tightly, and refrigerate overnight. The bread will soak overnight, giving you a richer texture. Add five minutes to the baking time.
Q: What if I don’t have canned peaches?
Use fresh peaches when in season—peel, slice, and substitute 6–10 peaches. Adjust added water to maintain roughly 1¼ cups liquid. Other fruits like cherries, apples, or pears also work beautifully.
Q: Is this recipe dairy‑free or egg‑free adaptable?
For dairy‑free, swap sweetened condensed milk with coconut or almond condensed milk, and use plant‑based butter. For egg-free options, try a commercial egg replacer (follow package guidance) or flax‑egg blend—though texture may be slightly different.
Q: How do I know when it’s done?
Use a knife or toothpick to test doneness—the center should be set, and the utensil should come out clean.
Q: Can I double the recipe?
Yes! Double all ingredients and bake in a 9×13 casserole. Bake time may increase by 10–15 minutes; test doneness the same way.
Conclusion
Thank you so much for trying this Easy Peach Bread Pudding—it means the world to share this cozy, fruit‑filled comfort dish with you. Every warm, custardy bite takes me back to lazy summer afternoons, savoring juicy peaches folded into soft bread and sweet cinnamon custard. I love how effortless it is to pull together, yet how special it feels when it comes out of the oven. It’s sweet, satisfying, and incredibly forgiving—perfect for both a casual family dessert or an elegant brunch offering. I hope you enjoy baking (and devouring!) this dish as much as I do. Happy cooking, and thank you for being part of our food‑loving community!
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Easy Peach Bread Pudding
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Easy Peach Bread Pudding is a warm, comforting dessert made with canned peaches, French bread, and a creamy cinnamon custard. Simple to prep and full of flavor, it’s perfect for family dinners, potlucks, or a cozy weekend treat. Try this easy classic today!
Ingredients
4 cups torn French bread
2 to 2 ½ cups canned peaches, undrained
1 (14-ounce) can sweetened condensed milk
3 large eggs
1¼ cups hot water
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
Instructions
- Prep: Preheat oven to 325 °F (162 °C). Lightly butter an 11×7‑inch baking dish or a 1½‑quart casserole dish.
- Bread Base: Tear French bread into chunks and place in a medium bowl. Set aside.
- Peaches: Drain canned peaches using a colander over a bowl, reserving ½ cup of the juice. Dice peaches and set both juice and fruit aside.
- Custard Mix: In a large bowl, whisk together sweetened condensed milk and eggs until smooth using an electric mixer or a sturdy whisk.
- Flavor Boost: Stir in diced peaches, reserved peach juice, hot water, melted butter, vanilla extract, and cinnamon until well combined.
- Soak the Bread: Add the torn bread to the custard mixture. Gently fold so the bread is evenly coated and beginning to soak up the liquid.
- Bake: Bake for about 70 minutes, or until the top turns a light golden brown and a knife inserted in the center comes out clean.
- Serve: Cool slightly before serving. Pair warm with ice cream, a dollop of whipped topping, or a drizzle of dessert sauce.
Notes
Use day-old bread for best texture.
Fresh peaches (6–10 sliced) can replace canned—just add extra water to replace the juice.
Store leftovers in the fridge for up to 4 days.
Serve with ice cream, whipped topping, or a drizzle of caramel sauce.
- Prep Time: 15 minutes + Time (cooling, optional): 10 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 slice
- Calories: 387
- Sugar: 38 g
- Carbohydrates: 57g
- Protein: 10g