Old-Fashioned Bread Pudding with Peaches
Bread pudding is how my kitchen deals with the end of a loaf. Dry cubes soak up a warm custard of milk, half and half, butter, sugar and cinnamon, and a cup of sliced peaches keeps every spoonful soft and fruity.
It is a humble dessert, the kind that does not need a mixer or any special pan. A 2-quart baking dish and forty-five minutes in the oven is all it asks.
Use bread that is truly dry
Fresh bread turns to mush here. Day-old or two-day-old bread, cut into cubes and left out for a few hours, holds its shape and drinks up the custard. Pouring the milk mixture in hot helps it soak in faster.
Serve it warm. If you want to dress it up, the recipe card has a simple brown sugar sauce with bourbon or vanilla. Other warm desserts are waiting in my easy dessert recipes.
PrintOld-Fashioned Bread Pudding
Dry bread cubes and sliced peaches baked in a warm cinnamon custard until set and golden.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
- 6 cups dry bread cubes
- 2 eggs, beaten
- 1 cup sliced peaches
- 1 cup milk
- 1 cup half and half
- 2 tablespoons butter
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F.
- Heat the milk, half and half and butter over medium heat until the butter melts and the milk is hot.
- Whisk the sugar, cinnamon, salt and eggs together in a large bowl.
- Stir in the bread cubes and peaches.
- Add the hot milk mixture and stir well.
- Pour into a 2-quart baking dish.
- Bake uncovered for 45 minutes until set and golden on top.
Notes
For a special touch, serve warm with a sauce of brown sugar, butter, half and half and bourbon or vanilla extract.
Frequently Asked Questions
Do canned peaches work?
They do; drain them well first so the pudding does not turn watery.
How do I reheat it?
Warm individual portions gently in the oven or microwave. It is at its best fresh from the oven.
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