Peach Bread Pudding

Peach Bread Pudding

On Friday last week, I made up a batch of No-Knead Bread, baked it, and set it out on the cutting board, just like I usually do whenever making bread… However – the strangest thing happened. Normally when I do that, the loaf of bread slowly disappears, as if by magick. Shrinking little by little over the course of the next day or two. However, this time, the loaf just sat there. Not disappearing, not doing anything clever at all. By Monday I had to accept the fact that this loaf of bread was defective in some way, and that it had become stale. *gasp* I know, I know! Bread that actually lasted long enough to go stale – the horror! the shame! (Actually, it might have something to do with the fact that we were super busy all weekend, but hey – let’s not let the truth get in the way of a good story…)

Bread Cubes

So what do you do when you end up with a whole loaf of stale bread? Make bread pudding of course! So I set out with a chainsaw bread knife and hacked my way through the loaf and got busy. It’s been a while since I’ve made bread pudding and it seemed like a great way to NOT put more stuff in my freezer (I already have plenty of things in the freezer I need to use up, thanks). A friend of mine says that if I don’t have room in my freezer, I probably need to throw some stuff out. lol – I can’t say he’s wrong, but I’m just … well – I might be able to use that stuff! Eventually. Sooner or later… Erm. So anyways – bread pudding… moving right along…


I had a couple pounds of peaches from this week’s FFTY box sitting on my counter that needed to be used up as well, so I threw them in with it. All told, it ended up making a fair amount. I think next time I might halve the recipe – just because I don’t think that Mr. Man and Miss Thing really like Bread Pudding as much as I do – and we’re likely going to be eating it up for a little while. But it would be perfect for a potluck or something, though.

Bread pudding soaking

If you have the time, it’s really much better to let everything sit overnight. The bread really gets a chance to absorb all the liquidy goodness. I was impatient this time, and baked it after only soaking for a couple of hours. It was still good, but I know I shoulda waited. ;-) What can I say? It was late – Mr. Man and I wanted a midnight snack – and it was just sitting in the fridge, begging to be eaten. It wasn’t my fault!

Peach Bread Pudding Square


  • 8 cups 1″ Stale Bread Cubes (Sourdough makes an excellent choice for this – as does No-knead bread)
  • 4 cups Peaches; cut in to 1″ pieces
  • 4 cups Milk
  • 2 cups Heavy Cream
  • 6 eggs
  • 1 cup Sugar
  • 2 tsp Vanilla
  • 1/2 tsp Kosher Salt
  • Butter (for pan)


  • Place the bread cubes and peaches in to a large bowl and set aside
  • Whisk together the eggs, sugar and salt until lightened in color
  • Add the milk a little at a time and whisk to combine
  • Gently stir in the cream and vanilla
  • Pour Milk mixture over the bread cubes and peaches and stir to combine, pressing bread down to get the floaters if neccessary
  • Cover and refrigerate for a couple hours Minimum (overnight is better!)
  • When ready to bake, preheat oven to 350° and butter a 9″x13″ baking pan
  • Bake for 1 hour, or until edges of bread pudding are beginning to set and top is golden

4 Responses to “Peach Bread Pudding”

  1. Yum, count on me to love a bread pudding!

  2. These look amazing … I can almost smell them coming out of the oven .. just cute dishes too!

  3. Oooh gosh this looks gorgeous! Although its using up leftovers and stale bread it makes something so decadent :D

  4. cute bowls!

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