Dive into Deliciousness: Peachy Bread Pudding with Caramel Sauce
Oh, friends, prepare yourselves for a taste of pure comfort! We’re talking about Peachy Bread Pudding with Caramel Sauce – a dessert so good, it’ll make you want to hug the baker (that’s probably you!). Picture this: warm, soft bread soaking up a luscious custard, studded with juicy peaches, and drizzled with a decadent homemade caramel. It’s the perfect way to use up that slightly stale bread and turn it into something truly magical. My family absolutely devours this every time I make it, and I have a feeling yours will too!
This recipe is inspired by my grandmother’s classic Bread Pudding, but with a summery twist. We’ve added the sweetness of ripe peaches and boosted the richness with a touch of vanilla. And the caramel sauce? Let’s just say it takes this dessert to a whole new level of awesomeness! Trust me, even if you typically shy away from baking, this recipe is so straightforward. It’s practically foolproof. Whether you’re looking for a memorable dessert for a special occasion or just a cozy treat on a Sunday afternoon, this Peachy Bread Pudding with Caramel Sauce is the answer.
And the best part? You can easily adapt this recipe to use ingredients you already have on hand. Got some leftover brioche? Perfect! Want to add a hint of spice? Go for it! This recipe is all about making something incredibly delicious with minimal fuss. So grab your ingredients, preheat your oven, and get ready to experience the joy of homemade bread pudding. Your taste buds will thank you!
Why You’ll Love This Peachy Bread Pudding with Caramel Sauce
- Incredibly Delicious: The combination of soft bread, creamy custard, sweet peaches, and rich caramel is simply irresistible.
- Easy to Make: This recipe is perfect for beginner bakers, with simple steps and readily available ingredients.
- Kid-Friendly: Even picky eaters will love the sweet and comforting flavors of this bread pudding.
- Versatile: You can easily customize this recipe with different types of bread, fruits, and spices.
- Perfect for Using Leftover Bread: A great way to reduce food waste and create a delicious dessert from stale bread.
- Impressive but Effortless: Looks and tastes like you spent hours in the kitchen, but it’s actually a breeze to make!
Ingredients for Peachy Bread Pudding with Caramel Sauce
For the Bread Pudding:
- 6 cups stale bread, cubed (Brioche, challah, French bread, or even crusty sourdough work well)
- 3 cups milk (Whole milk or 2% milk are recommended for richness)
- 1 cup heavy cream (Adds extra creaminess)
- 4 large eggs
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 2 ripe peaches, peeled and diced (frozen peaches, thawed and drained, can be used, too!)
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream
- ¼ teaspoon salt
Substitutions:
- Bread: Use gluten-free bread for a gluten-free option.
- Milk: Almond milk or soy milk can be used as dairy-free alternatives.
- Sugar: Coconut sugar or maple syrup can be used in place of granulated sugar, adjusting sweetness to taste.
How to Make Peachy Bread Pudding with Caramel Sauce
Step-by-Step Instructions
- Prepare the Bread: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Spread the cubed bread evenly in the prepared baking dish. Using slightly stale bread is key, as it absorbs the custard better.
- Make the Custard: In a large bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined. Ensure the sugar is fully dissolved.
- Soak the Bread: Pour the custard mixture evenly over the bread cubes, making sure all the bread is moistened. Gently press down on the bread with a spoon to help it absorb the custard. Let the bread soak in the custard for at least 30 minutes, or up to an hour, for the best results. This allows the bread to fully absorb the liquid.
- Add the Peaches: Gently stir in the diced peaches, distributing them evenly throughout the bread mixture.
- Bake the Bread Pudding: Bake in the preheated oven for 45-55 minutes, or until the bread pudding is golden brown and the custard is set. A knife inserted into the center should come out clean.
- Cool Slightly: Let the bread pudding cool for at least 15 minutes before serving. This allows the custard to set further and prevents it from being too runny.
- Make the Caramel Sauce: While the bread pudding is baking, prepare the caramel sauce. In a medium saucepan, melt the sugar over medium heat, stirring constantly until it turns into a golden amber color. This can take a few minutes, so be patient and keep stirring to prevent burning.
- Add Butter: Carefully add the butter pieces to the melted sugar and whisk until the butter is melted and fully incorporated. The mixture will bubble up, so be cautious!
- Add Cream: Slowly pour in the heavy cream while whisking continuously. The mixture will bubble up again. Continue to whisk until the caramel sauce is smooth and creamy.
- Add Salt: Stir in the salt. Remove from heat and let the caramel sauce cool slightly before serving. The caramel will thicken as it cools. If it gets too thick, you can add a tablespoon or two of milk or cream to thin it out.
- Serve and Enjoy: Drizzle the warm caramel sauce over the cooled bread pudding and serve immediately. Enjoy your delicious Peachy Bread Pudding with Caramel Sauce!
Pro Tips & Variations
- Use Stale Bread: Slightly stale bread is essential for bread pudding. It absorbs the custard better and prevents the pudding from being soggy. If you don’t have stale bread, you can dry out fresh bread by cubing it and leaving it out overnight or toasting it lightly in the oven.
- Don’t Overbake: Overbaking can result in a dry and tough bread pudding. Check for doneness by inserting a knife into the center; it should come out clean.
- Spice It Up: Add a pinch of ground cardamom or ginger for a warm and spicy twist.
Variations
- Vegan Bread Pudding: Use plant-based milk, cream, and a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) to make a vegan version.
- Bread Pudding With Bourbon Sauce: Substitute some of the vanilla extract in the custard with 2 tablespoons of bourbon for an adult twist. You can also add bourbon to your caramel sauce!
- Zucchini Banana Bread Pudding: Incorporate shredded zucchini and mashed ripe bananas for a more nutritious spin drawing insipration from the beloved zucchini banana bread recipe.
- Sourdough Bread Pudding: Use slightly stale sourdough bread for a delightful tang.
Serving Suggestions
This Peachy Bread Pudding with Caramel Sauce is delicious on its own, but here are a few ideas to elevate your experience:
- Vanilla Ice Cream: A scoop of vanilla ice cream adds a cooling and creamy contrast to the warm bread pudding.
- Whipped Cream: Top with freshly whipped cream for a light and airy addition.
- Fresh Berries: Serve alongside a handful of fresh berries, such as raspberries or blueberries, for a burst of freshness.
- Coffee or Tea: Pair with a warm cup of coffee or tea for a cozy and comforting treat.
Storage & Reheating
Storage:
- Refrigerator: Store leftover bread pudding in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: For longer storage, freeze individual portions of bread pudding wrapped tightly in plastic wrap and then in a freezer-safe bag for up to 2-3 months.
Reheating:
- Oven: Preheat your oven to 350°F (175°C). Place the bread pudding in an oven-safe dish and bake for 10-15 minutes, or until heated through.
- Microwave: Microwave individual portions on medium power for 1-2 minutes, or until heated through. Be careful not to overheat, as it can become dry.
FAQ about Peachy Bread Pudding with Caramel Sauce
Q: Can I use frozen peaches?
A: Yes! Thaw the frozen peaches completely and drain any excess liquid before adding them to the bread pudding. This will prevent the bread pudding from becoming too soggy.
Q: Can I make this recipe ahead of time?
A: Absolutely. You can assemble the bread pudding and let it sit in the refrigerator overnight before baking. This allows the bread to fully absorb the custard, resulting in an even more flavorful bread pudding. You can also prepare the caramel sauce ahead of time and store it in the refrigerator. Reheat it gently before serving.
Q: What type of bread is best for bread pudding?
A: Brioche, challah, French bread, or even a crusty Sourdough Bread Pudding work well. The key is to use bread that is slightly stale so that it absorbs the custard properly. You can even experiment with Croissant Bread Pudding!
Q: Can I reduce the sugar in the recipe?
A: Yes, you can reduce the sugar to your liking. However, keep in mind that the sugar contributes to the overall texture and flavor, so reducing it too much might affect the outcome. Also, if you are making a Healthy Banana Bread variation, maple syrup is a fantastic subsitute for a bit more natural sweetness.
Final Thoughts on Peachy Bread Pudding with Caramel Sauce
Well, there you have it! A truly decadent and incredibly satisfying Peachy Bread Pudding with Caramel Sauce recipe that’s sure to become a family favorite. Seriously, the combination of the soft bread, creamy custard, sweet peaches, and that unbelievably rich caramel sauce? Out of this world! I truly hope you give this recipe a try. It’s perfect for a cozy weekend, a special occasion, or just when you need a little something sweet to brighten your day.
Don’t forget to save this recipe to your Pinterest boards for later! Sharing is caring, so let your friends and family know about this delicious treat. And if you decide to make it, be sure to leave a comment below and let me know how it turned out. I love hearing your feedback!
And while you’re at it, why not subscribe to my blog for more mouthwatering recipes and baking tips? I’m always cooking up something new and exciting, and I’d love for you to join me on this culinary adventure. Happy baking, friends!
Peachy Bread Pudding with Caramel Sauce
Equipment
- 9×13-inch baking dish,
- Medium saucepan,
- Mixing bowl
- – Whisk
- oven
Ingredients
Bread Pudding
- 6 cups stale bread cubed (Brioche, challah, French bread, or crusty sourdough work well)
- 3 cups milk Whole milk or 2% milk recommended
- 1 cup heavy cream Adds extra creaminess
- 4 large eggs
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch salt
- 2 ripe peaches peeled and diced (frozen peaches, thawed and drained, can be used)
Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter cut into pieces
- ½ cup heavy cream
- ¼ teaspoon salt
Substitutions
- Bread Use gluten-free bread for a gluten-free option
- Milk Almond milk or soy milk can be used as dairy-free alternatives
- Sugar Coconut sugar or maple syrup can be used in place of granulated sugar, adjusting sweetness to taste
Instructions
- Prepare the Bread: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Spread the cubed bread evenly in the prepared baking dish. Using slightly stale bread is key, as it absorbs the custard better.
- Make the Custard: In a large bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined. Ensure the sugar is fully dissolved.
- Soak the Bread: Pour the custard mixture evenly over the bread cubes, making sure all the bread is moistened. Gently press down on the bread with a spoon to help it absorb the custard. Let the bread soak in the custard for at least 30 minutes, or up to an hour, for the best results.
- Add the Peaches: Gently stir in the diced peaches, distributing them evenly throughout the bread mixture.
- Bake the Bread Pudding: Bake in the preheated oven for 45-55 minutes, or until golden brown and custard is set. A knife inserted in the center should come out clean.
- Cool Slightly: Let the bread pudding cool for at least 15 minutes before serving.
- Make the Caramel Sauce: While baking, melt the sugar over medium heat in a saucepan, stirring constantly until a golden amber color forms.
- Add Butter: Add butter pieces carefully and whisk until melted and fully incorporated.
- Add Cream: Slowly pour heavy cream while whisking continuously. The mixture will bubble up again. Continue until smooth and creamy.
- Add Salt: Stir in salt. Remove from heat and let sauce cool slightly before serving.
- Serve and Enjoy: Drizzle warm caramel sauce over cooled bread pudding and serve immediately.
