Peach Bread Pudding
A super easy Peach Bread Pudding recipe that tastes amazing on its own, or with ice cream and caramel sauce.
Servings: 12 servings
Calories: 426kcal
Ingredients
- 5 tablespoon unsalted butter (melted)
- 3 cups fresh or frozen peaches (chopped)
- 7 croissants (or 7 cups) (torn into pieces)
- 4 large eggs
- 1 13.5 oz canned coconut milk
- 1 14 oz can condensed milk
- ⅓ cup brown sugar
- 2 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon cardamom
- ¼ teaspoon salt
Instructions
- Preheat oven to 350-Degrees F.
- Spray a 9" x 13" baking dish with non-stick cooking spray. Tear the croissants into bite-sized chunks and add to the baking dish.
- Nestle chopped peaches inbetween the torn bread.
- Mix the remaining ingredients until incorporated. Pour the custard mix over the pan, making sure to immerse the croissant chunks in the liquid.
- Place filled baking dish onto a cookie sheet. Bake for an hour, or until set.
Video
Notes
The nutrition info is for the peach bread pudding without toppings.
- Instead of bread, consider using stale croissants or Challah bread.
- If you don't have whole milk, you also add condensed milk, half and half, or coconut milk
- Instead of butter, use coconut oil for a healthier option.
- For a boozy bread pudding add a splash of brandy or rum.
- Nuts (walnuts and pecans) and raisins can also delicious in bread pudding.
- Both sauce and ice cream add moisture and creaminess to bread pudding, especially if you accidentally overcook the bread pudding.
Nutrition
Serving: 1slice | Calories: 426kcal | Carbohydrates: 55g | Protein: 37g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 112mg | Fiber: 4g | Sugar: 10g