Peach and Blueberry Bread Pudding You Will Devour

Name: Peach and Blueberry Bread Pudding
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Ingredients: 6 cups day old bread (cubed (brioche, challah, or French bread)); 2 large ripe peaches (peeled and sliced); 1 cup fresh blueberries; 4 large eggs; 2 cups whole milk; 1/2 cup heavy cream; 3/4 cup granulated sugar (plus 2 tablespoons for sprinkling); 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1 lemon zest (of 1 lemon); 2 tablespoons unsalted butter (melted)

Published:

November 5, 2025

By:

Thomas J. Moss

Peach and Blueberry Bread Pudding : Peach Blueberry Bread Pudding You Will Devour

just use the heading.

Introduction

Have you ever wondered if a dessert could taste exactly like a memory? Here in Bend, the late summer sun has a particular way of filtering through the pine trees, casting a golden, hazy light that feels both fleeting and eternal. It’s the time of year when the air smells of dust, pine needles, and the promise of rain. For our family, it’s also the season of juice stained fingers and bowls brimming with fruit from the local farms. Olivia and James come running inside, their hands full of plump, dusky blueberries, their faces smeared with the sweet nectar of perfectly ripe peaches. It’s a beautiful, sticky kind of chaos, and my first instinct is always to preserve it, to capture that fleeting moment of sunshine and sweetness in a dish we can savor long after the afternoon light fades. And that’s where this Peach and Blueberry Bread Pudding was born.

This recipe isn’t just about combining ingredients; it’s a story told in layers. It’s the story of using what you have like the slightly stale loaf of brioche sitting on the counter, and transforming it into something extraordinary. It’s the story of a
warm kitchen, the gentle clink of a whisk against a ceramic bowl, and the sweet, comforting aroma of cinnamon, fruit, and baking bread that fills every corner of our home. Ethan, my husband, often says he can smell this dessert baking from his design studio, a scent that calls our family together. This dish is part breakfast, part dessert, and all comfort. It’s a humble, rustic creation that feels both nostalgic and refreshingly modern, a true celebration of summer’s generous spirit. It’s more than just a recipe; it’s an invitation to slow down, to gather your loved ones, and to create a memory that tastes as good as it feels.

Why You’ll Love This Peach and Blueberry Bread Pudding

This recipe has become a cherished staple in our Oregon home, and I have a feeling it will in yours, too. It’s one of those dishes that effortlessly bridges the gap between a lazy weekend breakfast and an elegant yet simple dessert. When Ethan and I were first testing this recipe, we discovered it wasn’t just a dish; it was a mood. It’s the feeling of a slow Saturday morning, with coffee brewing and kids giggling, all wrapped up in one warm, comforting bite. It embodies the heart of what we do at MisterRecipes: turning simple, honest ingredients into moments of connection. This Summer Fruit Bread Pudding is a culinary hug, a perfect example of modern comfort food with deep, flavorful roots.

Here’s why this Peach and Blueberry Bread Pudding recipe will win you over:

Incredibly Easy and Forgiving: You don’t need to be a pastry chef to master this dish. Truly. It’s one of the most forgiving recipes in my collection. The process is simple: tear some bread, whisk a custard, and layer it all together. There’s a rustic charm to it that means imperfection is part of its beauty. Whether you use slightly more or less fruit, or your bread cubes are uneven, the result is always delicious. It’s the perfect recipe for a beginner cook or for a day when you want a showstopping dessert without the stress.
The Perfect Way to Use Up Stale Bread: One of my core cooking philosophies is minimizing waste. This recipe is the hero of leftover bread. That day old baguette, a forgotten brioche loaf, or even a few slices of challah can be reborn into this glorious pudding. Stale, dry bread is actually better because it soaks up the rich custard without becoming mushy, creating a perfect texture that’s tender, creamy, and wonderfully satisfying. It’s a delicious lesson in kitchen economy.
A Celebration of Seasonal Flavors: There is nothing quite like the combination of sun ripened peaches and juicy blueberries. The peaches become soft and jammy, their sweetness deepening in the oven, while the blueberries burst, releasing their tart, vibrant juice that marbles the creamy custard. A hint of cinnamon and nutmeg adds warmth, and a touch of lemon zest brightens everything, making this the ultimate Peach Blueberry Dessert that tastes like sunshine in a bowl.
Versatile for Any Occasion: Is it breakfast? Is it dessert? Yes to both! Serve it warm in the morning as a luxurious Peach Blueberry Breakfast Casserole that will have everyone leaping out of bed. Or, present it after dinner with a scoop of vanilla ice cream for a dessert that feels both comforting and special. It’s equally at home at a casual family brunch or a more formal gathering. You can even prepare it the night before for an effortless morning bake, making it an ideal Overnight Peach and Blueberry Bread Pudding.
Endlessly Adaptable: Think of this recipe as a template for your creativity. While the peach and blueberry combination is a classic, you can adapt it to any season. Imagine it with apples and cranberries in the fall, or strawberries and rhubarb in the spring. You can also easily adjust it to dietary needs, creating a Gluten free Peach and Blueberry Bread Pudding or a Vegan Peach and Blueberry Bread Pudding with a few simple swaps. It’s a recipe that grows with you and your pantry.

Ingredients for Peach and Blueberry Bread Pudding

This recipe relies on simple, wholesome ingredients that come together to create something truly special. The magic is in the combination of textures and flavors: soft bread, creamy custard, and sweet, juicy fruit.

6 cups of day old bread, cubed (brioche, challah, or French bread work beautifully)
2 large, ripe peaches, peeled and sliced
1 cup fresh blueberries
4 large eggs
2 cups whole milk
1/2 cup heavy cream
3/4 cup granulated sugar, plus 2 tablespoons for sprinkling
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Zest of 1 lemon (lemon zest)
2 tablespoons unsalted butter, melted

Substitutions:

Bread: You can use a sturdy gluten free loaf to make a Gluten free Peach and Blueberry Bread Pudding.
Dairy: For a Vegan Peach and Blueberry Bread Pudding, use full fat oat milk or coconut milk in place of the milk and cream, a flax egg or other egg substitute, and vegan butter.
Fruit: Feel free to use frozen peaches and blueberries if fresh aren’t in season. Just be sure to thaw and drain them well first.

How to Make Peach and Blueberry Bread Pudding

The process of making this bread pudding is a ritual I cherish. It’s a slow, mindful practice that begins with simple actions and ends with a dish that fills the whole house with warmth. It’s a perfect project for a quiet afternoon.

Step-by-Step Instructions

Prepare Your Baking Dish and Bread: First, preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish with butter. Spread your cubed bread in a single layer on a baking sheet and toast for about 10 to 12 minutes, or until it’s lightly golden and dry to the touch. This step is my secret to ensuring the bread pudding has a wonderful texture and doesn’t become soggy. Set the toasted bread aside.
Whisk the Custard: In a large bowl, find a quiet moment to create the heart of the pudding: the custard. Whisk the eggs together until they are light and frothy. Then, gradually whisk in the sugar, salt, cinnamon, and nutmeg until well combined. I love the sound the whisk makes against the bowl, a steady, rhythmic beat. Pour in the milk, heavy cream, and pure vanilla extract. Whisk everything together until the mixture is smooth and harmonious. The scent of vanilla and spice will start to rise, a promise of the deliciousness to come.
Combine Bread and Custard: Gently place the toasted bread cubes into the bowl with the custard. Using a spatula or your hands, press the bread down to ensure every piece is submerged and begins to soak up that creamy liquid. Let it sit for at least 15 to 20 minutes. This resting time is crucial; it allows the dry bread to drink in the custard, becoming plump and tender.
Layer the Pudding: Now for the fun part. Spoon half of the soaked bread mixture into your prepared baking dish, spreading it into an even layer. Arrange half of your sliced peaches and half of the fresh blueberries over the bread. Sprinkle with a little of the fresh lemon zest. This middle layer of fruit ensures every bite is bursting with flavor. Top with the remaining soaked bread mixture.
Arrange the Topping: Artfully arrange the rest of the sliced peaches and blueberries on top of the pudding. I like to nestle the fruit slices in between the bread cubes so they caramelize beautifully in the oven. Drizzle the melted butter over the entire surface. This will help the top get golden brown and irresistibly crisp. Finally, sprinkle the remaining 2 tablespoons of sugar over the top. This creates a delicate, crunchy crust that contrasts perfectly with the creamy interior.
Bake to Golden Perfection: Place the baking dish on a rimmed baking sheet to catch any potential drips. Bake for 45 to 55 minutes, or until the custard is set and the top is golden brown and puffed. A knife inserted into the center should come out mostly clean. The kitchen will be filled with the most incredible aroma, a blend of baked fruit, warm spices, and caramelized sugar.
Rest and Serve: Let the Peach and Blueberry Bread Pudding rest for at least 15 minutes before serving. This allows the custard to set further, making it easier to slice. This dish is at its absolute best when served warm.

Pro Tips & Variations

Over the years of making this recipe, I’ve gathered a few little secrets that elevate it from simply good to truly unforgettable. And like any good story, this recipe has room for new chapters and twists. Here are my favorite tips and variations to help you make this dish your own.

Pro Tips:

Use Very Stale Bread: I can’t stress this enough. The drier the bread, the better it will absorb the custard. If your bread is fresh, cube it and leave it out on the counter overnight, or toast it in the oven as my instructions suggest. This is the single most important tip for achieving that perfect, creamy-not-soggy texture.
Don’t Skip the Soaking Time: Patience is a key ingredient here. Letting the bread soak in the custard for at least 20 minutes (or even up to an hour) is essential. It allows the bread to become fully saturated, ensuring a uniformly moist and decadent pudding. For an even richer flavor, you can prepare it as an Overnight Peach and Blueberry Bread Pudding by covering and refrigerating the soaked mixture for up to 12 hours before baking.
Create a Water Bath (Bain-Marie) for Ultimate Creaminess: If you want an exceptionally smooth and silky custard, bake the bread pudding in a water bath. Place your 8×8 inch dish inside a larger roasting pan. Pour hot water into the larger pan until it comes halfway up the sides of your baking dish. This method regulates the temperature, cooking the custard gently and preventing it from curdling or becoming rubbery. It’s an extra step, but one that guarantees a professional-level texture.
Add a Crumble Topping: For extra texture and flavor, consider adding a simple oat crumble on top before baking. Combine 1/2 cup of rolled oats, 1/4 cup of brown sugar, 1/4 cup of flour, and 4 tablespoons of cold, cubed butter in a bowl. Use your fingers to mix until it resembles coarse crumbs. Sprinkle this over the pudding before it goes into the oven for a crunchy, delicious finish, reminiscent of a Peach and Blueberry Crumble.

Variations:

Gluten-Free Version: To make a Gluten free Peach and Blueberry Bread Pudding, simply substitute the bread with your favorite sturdy gluten-free loaf. Ensure it’s a bit dry or toasted, as GF breads can sometimes be more delicate.
Vegan Version: Creating a Vegan Peach and Blueberry Bread Pudding is a wonderful challenge. Use a rich, full-fat plant-based milk like oat or cashew milk, and replace the cream with canned coconut cream. For the eggs, use a commercial egg replacer or 4 “flax eggs” (4 tablespoons of ground flaxseed mixed with 12 tablespoons of water). Use a vegan butter or coconut oil for greasing and drizzling. The result is just as comforting.
Add a Touch of Spice or Spirit: Elevate the flavors by adding a splash of bourbon or rum to the custard mixture. The alcohol cooks off, leaving behind a deep, warm complexity. You can also experiment with other spices like a pinch of cardamom or ginger to complement the fruit. For inspiration on how spices can transform a pudding, see our Apple Chai Spiced Bread Pudding.
Switch Up the Fruit: This recipe is a fantastic base for all sorts of fruit combinations. Try it with raspberries and white chocolate, cherries and almonds, or pears and ginger. Consider the beautiful simplicity of a peachy bread pudding all on its own, or get creative with what’s in season.

Serving Suggestions

One of the things I love most about this Peach and Blueberry Bread Pudding is how beautifully it presents itself, warm from the oven, with its golden, bubbly top and jewel toned fruit. Serving it is less about fuss and more about enhancing its natural, rustic charm. When I bring this to the table, it feels like I’m offering more than food; I’m offering a moment of pure, unadulterated comfort.

We often serve it straight from the baking dish, scooping generous portions into wide, shallow bowls. Here are a few of my favorite ways to serve it:

With a Simple Cream or Sauce: A drizzle of cold heavy cream over the warm pudding is simple perfection. The cream pools in the crevices, balancing the sweetness and adding a luxurious richness. For something a little more special, a homemade vanilla sauce is divine. You could even adapt the sauce from our Best Bread Pudding with Creamy Vanilla Sauce to pair with this fruity version.
A La Mode (My Kids’ Favorite): A scoop of high quality vanilla bean ice cream is a non-negotiable for Olivia and James. As the ice cream melts, it creates a luscious, creamy sauce that mingles with the warm fruit and custard. It transforms this humble pudding into an indulgent dessert worthy of any celebration. Salted caramel or butter pecan ice cream are also fantastic pairings.
For Breakfast or Brunch: When serving this as a Peach Blueberry Breakfast Casserole, I like to pair it with something savory to balance the meal. A side of crispy bacon or a simple sausage patty works wonderfully. A bowl of plain Greek yogurt can also provide a tangy contrast. Serve it with a strong pot of coffee or a fragrant herbal tea for a truly leisurely start to the day. For those who love a savory start, you might even find inspiration in our Savory Bread Pudding with Sausage and Herbs.
With a Dollop of Whipped Cream and Zest: For a lighter finish, top each serving with a generous dollop of freshly whipped cream. Just before serving, grate a little extra lemon zest over the top. The bright, fragrant citrus oil cuts through the richness and makes the fruit flavors sing. This is how Ethan and I enjoy it on a quiet evening.

The beauty of this dish is its versatility. It’s a canvas for your favorite toppings, much like how a classic Peach Blueberry Pie can be served simply or with elaborate additions. No matter how you choose to serve it, this pudding is all about warmth, comfort, and savoring the moment.

Storage & Reheating

This Peach and Blueberry Bread Pudding is a delight when fresh, but it also makes for wonderful leftovers. Sometimes, I think it’s even better the next day, once the flavors have had more time to meld and deepen.

Storage:

Refrigerator: Allow the bread pudding to cool completely to room temperature. Cover the baking dish tightly with plastic wrap or foil, or transfer the leftovers to an airtight container. It will keep well in the refrigerator for up to 4 days.
Freezer: For longer storage, you can freeze the bread pudding. I recommend cutting it into individual portions first. Wrap each portion securely in plastic wrap, then a layer of aluminum foil, to prevent freezer burn. Place the wrapped portions in a freezer-safe bag or container. It can be frozen for up to 3 months.

Reheating:

Oven (Recommended Method): To bring back that just baked warmth and texture, the oven is your best friend. Preheat your oven to 350°F (175°C). Place the desired amount of bread pudding in an oven-safe dish and cover it with foil. Bake for 15 to 20 minutes (or a bit longer if reheating a larger portion) until it’s heated through. For the last 5 minutes, you can remove the foil to let the top crisp up again.
Microwave: If you’re in a hurry, the microwave works too. Place a portion on a microwave-safe plate and heat it in 30 to 45 second intervals until warm. The texture won’t be as crisp as the oven method, but it will still be delicious and creamy. I sometimes sprinkle a tiny bit of water over the top before microwaving to help it stay moist.

FAQ about Peach and Blueberry Bread Pudding

Here are a few questions I often receive about this recipe. I hope these answers help you feel confident as you create this dish in your own kitchen!

1. What is the best type of bread to use for bread pudding?
This is a great question because the bread is the foundation of the dish. A rich, eggy bread like brioche or challah is my top choice. They add a wonderful richness and create a very tender, custardy texture. A good quality French bread or a rustic sourdough also works beautifully. The most important thing is that the bread is stale or toasted until dry. This prevents the final pudding from being mushy. You can find more bread ideas in our Old Fashioned Bread Pudding with French Bread recipe.

2. Can I use frozen peaches and blueberries?
Absolutely! This is a great way to enjoy this Summer Fruit Bread Pudding all year round. If you are using frozen fruit, it’s best to thaw it completely and drain any excess liquid before adding it to the recipe. Too much extra water can make the custard thin and the pudding watery. Pat the fruit dry with a paper towel before layering it in the dish.

3. Can I make this bread pudding ahead of time?
Yes, this recipe is perfect for making ahead, which is a lifesaver for busy mornings or when entertaining. You have two options. You can assemble the entire pudding (without the final melted butter and sugar topping), cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake, let it sit at room temperature for 30 minutes, then add the topping and bake as directed. This ‘overnight’ method actually produces a wonderfully creamy pudding.

4. My bread pudding turned out soggy. What did I do wrong?
A soggy pudding is usually caused by one of two things: the bread wasn’t dry enough, or the bread to custard ratio was off. Make sure your bread is truly stale or well toasted. If the bread is too fresh, it won’t absorb the custard properly and will collapse. Also, ensure you are using the correct measurements for the liquid ingredients. If you follow the steps to toast the bread and allow it to soak, you should have a perfectly creamy, not soggy, result.

5. How do I know when the bread pudding is fully cooked?
The pudding is done when the center is set. The top should be golden brown and puffed, and the edges will be bubbling slightly. The most reliable test is to insert a thin knife or a skewer into the center of the pudding. It should come out mostly clean, with maybe a few moist crumbs attached, but no liquid custard. If it’s still wet, give it another 5 to 10 minutes in the oven.

Final Thoughts on Peach and Blueberry Bread Pudding

There is a quiet magic in transforming simple, everyday ingredients into something that feels like a celebration. For me, this Peach and Blueberry Bread Pudding is the embodiment of that magic. It’s a dish that doesn’t ask for perfection; it asks for connection. It’s the warmth of the bowl in your hands, the sweet burst of a blueberry, the nostalgic comfort of baked bread and custard. It’s a recipe that tastes like a slow, sun-drenched afternoon spent with the people you love.

In our home, food is a language. It’s how we say “I love you,” “I’m thinking of you,” and “welcome home.” This humble Peach Blueberry Dessert speaks volumes. It’s a reminder that the best moments in life are often the simplest ones, created with a little patience, a touch of sweetness, and a whole lot of heart.

I hope this recipe finds a place in your kitchen and in your memories. I hope you’ll make it your own, share it with others, and find as much joy in the process as you do in the final, delicious bite.

If you make this recipe, I would love to hear about it. Please leave a comment and a rating below to let me know how it turned out for you! And don’t forget to save this recipe to your favorite Pinterest board to share the warmth with others.

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As I always say, I don’t chase perfection in food, I chase connection. Happy baking.