Easy Peach Bread Pudding

Peach Bread Pudding With Butterscotch Sauce
Peach Bread Pudding With Sauce. Diana Rattray
  • 85 mins
  • Prep: 15 mins,
  • Cook: 70 mins
  • Yield: 8 Servings
Ratings (19)

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.

Related Recipes
 Peach Custard Bread Pudding With Fresh Peaches
New Orleans Bread Pudding With Whiskey Sauce​
Old-Fashioned Biscuit Pudding​​

 

What You'll Need

  • 4 cups torn French bread
  • 2 to 2 1/2 cups diced canned peaches
  • 1/2 cup reserved peach juice
  • 1 can (14 ounces) sweetened condensed milk
  • 3 large eggs
  • 2 to 2 1/2 cups diced canned peaches, juice reserved
  • 1/2 cup reserved peach juice
  • 1 1/4 cup hot water
  • 4 tablespoons butter, melted
  • 1 teaspoon vanilla

How 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; set 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, cinnamon, and vanilla.
  1. Add the torn bread pieces to the peach mixture and stir gently, moistening the bread completely.
  2. Turn the mixture into the prepared baking dish.
  3. Bake the peach bread pudding for 1 hour and 10 minutes or until a knife inserted in center comes out clean.
  4. Cool ​the bread pudding slightly and serve warm with ice cream, whipped topping, or a dessert sauce.
  5. Cover the pudding and store leftovers in the refrigerator.

Serves 8.