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peach bread pudding in a bowl
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5 from 3 votes

Peach Bread Pudding

A super easy Peach Bread Pudding recipe that tastes amazing on its own, or with ice cream and caramel sauce.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast, Dessert, sweets
Cuisine: American
Servings: 12 servings
Calories: 426kcal
Author: Hilda Sterner


  • 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
  • cup brown sugar
  • 2 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ½ teaspoon cardamom
  • ¼ teaspoon salt


  • 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.


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.


Serving: 1slice | Calories: 426kcal | Carbohydrates: 55g | Protein: 37g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 112mg | Fiber: 4g | Sugar: 10g