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Peach Bread Pudding

Peach Bread Pudding

This Peach Bread Pudding with a Caramel Pecan Sauce is the best way to end summer!
Course Dessert
Cuisine American
Keyword peach bread pudding
Prep Time 1 hour 30 minutes
Cook Time 50 minutes
Total Time 2 hours 20 minutes
Servings 12 servings
Calories 321kcal
Author Rebecca Swanner


Peach Bread Pudding

  • 4 large eggs
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 tsp. vanilla extract
  • 1 pinch coarse kosher salt
  • 1 Tbsp. unsalted butter melted
  • 2 tsp. ground cinnamon
  • ¼ cup + 2 Tbsp. brown sugar packed
  • 2 large peaches peeled and sliced into bite-sized pieces
  • ½ to 1 loaf day old bread sliced into cubes (see notes)

Caramel Pecan Sauce

  • ¼ cup unsalted butter
  • ½ cup brown sugar packed
  • ½ tsp. ground cinnamon
  • 1 pinch coarse kosher salt
  • 3 Tbsp. heavy cream


Peach Bread Pudding

  • Grease 9” x 13” x 2” baking dish. (See notes)
  • Combine eggs, whole milk, heavy cream, vanilla extract, and salt in bowl. Set aside.
  • Combine peaches with melted butter, cinnamon, and brown sugar.
  • Toss bread with peaches.
  • Place in prepared baking dish.
  • Pour egg mixture over bread and let stand for 5 minutes.
  • Submerge bread. Refrigerate for one hour.
  • Preheat oven to 375°F. Bake for 50 min. up to 1 hour, 10 minutes. Top should bounce back slightly when pressed and custard should be thick.
  • Top with Caramel Pecan sauce and serve.

Caramel Pecan Sauce

  • Mix sugar, cinnamon, and salt together in small bowl.
  • Melt butter in saucepan over medium-low heat.
  • Add sugar mixture to saucepan, stirring continually until fully combined.
  • Remove from heat and add heavy cream carefully, stirring continually. Place back on heat.
  • Stir and cook caramel until thick, bubbling, and medium brown in color, about 5 minutes.
  • Stir in pecans.


  • Cover and store Peach Bread Pudding in the fridge for up to 3 days.
  • Pecans can be added after the caramel sauce has been poured on top
  • If using deeper baking dish (like a 8” x 12” x 4” pan as shown in the photos), cook for longer and use one full loaf (1 pound) of bread.


Serving: 1serving | Calories: 321kcal | Carbohydrates: 37g | Protein: 7g | Fat: 17g