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!
Equipment
- 9x13-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 9x13 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.
Notes
The recipe is very adaptable: use leftover brioche, add spices like cardamom or ginger, or try variations like vegan or bourbon-infused versions.