Can I substitute the challah for another type of bread?

Brioche is a great substitute for challah—but any sweet, fluffy loaf will do.

Can I skip the bourbon in the caramel?

Bourbon is a delicious flavor enhancer for the caramel in this recipe, but you can skip it if needed by adding a splash of vanilla extract and a few tablespoons of water in its place. Once the caramel cools, adjust the consistency with a splash of additional water if needed, to thin. You can also substitute with rum or whiskey.

Why is my bread pudding soggy?

Using a soft, sweet loaf that soaks up liquid easily is the key to a great bread pudding texture. If your pudding seems soggy, check the oven temperature and the time its been baking; continue to bake after removing the foil cover for a few extra minutes, if needed.

Should bread be stale for bread pudding?

Bread pudding is a great way to use up stale bread, but the bread can also be fresh. If using a light loaf and you'd like to add more texture, toast the bread lightly and cool before using.

Peach Bread Pudding Recipe

Southern Living Peach Bread Pudding on plates to serve — Photo:
Caitlin Bensel, Food Stylist: Torie Cox

Active Time:

15 mins

Chill Time:

8 hrs

Total Time:

9 hrs 30 mins

Servings:

10 to 12

Bread pudding is often thought of as a winter dessert, but it is just as scrumptious in the summer when studded with fresh peaches and topped with a boozy caramel sauce. Soft, cubed bread soaks up every bit of a sweet vanilla custard, then gets lightened with whipped egg whites before baking until golden brown in this peach bread pudding recipe. A scoop of vanilla ice cream on top is optional—but highly recommended.

Bourbon caramel makes this peach bread pudding truly spectacular. Resist the urge to stir the caramel as it cooks, and watch it closely—once it starts to brown, it can easily turn too dark and become bitter. The salty, boozy sauce is the perfect complement to warm, ripe peaches.

Soak this bread pudding the night before, finish, and bake for brunch, or serve as a dessert for just about any occasion, from a weeknight meal, to a summer dinner party under the stars.

Ingredients for Peach Bread Pudding

For the bread pudding, you'll need:

Eggs: Eggs are one part of the custard base for this bread pudding. They'll be soaked into the bread and turn into a rich pudding-like texture once baked.
Whole milk: The other half of the standard custard base for the bread pudding.
Vanilla extract: Enhances all the flavors in the dish with a warm, vanilla flavor.
Ground cinnamon: Warming cinnamon is always a good pair to peaches, and here it helps to ground the flavors of the pudding.
Salt: A little salt balances all the sweetness.
Heavy cream: Adds additional richness and moisture to the bread pudding custard.
Sugar: For sweetness.
Cubed challah: The preferred bread for this bread pudding because its eggy, bouncy texture absorbs the custard well without falling apart.
Fresh peaches: Can't have peach bread pudding without fresh peaches. Firm-ripe peaches will do better than overly ripe ones.
Butter: Adds richness to the bread pudding and moisture right before the bake.

Southern Living Peach Bread Pudding ingredients for the bread pudding — Caitlin Bensel, Food Stylist: Torie Cox

For the caramel sauce, you'll need:

Butter: A classic caramel sauce is made with sugar alone, but we're adding richness to this one with butter and heavy cream.
Water: Helps to keep the sugar from scorching as it melts.
Sugar: Essential for a caramel sauce.
Heavy cream: Adds richness and makes the sauce extra smooth.
Bourbon: A kick of bourbon sets the whole dessert off.

Southern Living Peach Bread Pudding ingredients for the sauce — Caitlin Bensel, Food Stylist: Torie Cox

How To Make Peach Bread Pudding

Full instructions for this peach bread pudding are below, but here's a brief recap before you get started:

Step 1. Soak bread: Whisk to combine egg yolks, milk, vanilla, cinnamon, salt, heavy cream, and sugar. Add challah and toss to coat. Cover and chill 8 to 12 hours.
Step 2. Add peaches: Chop peaches; set aside. Beat egg whites to soft peaks. Fold peaches and butter into bread mixture along with egg whites.
Step 3. Bake bread pudding: Transfer to a greased baking dish and bake, covered with foil, for 45 minutes. Uncover; bake until lightly browned.
Step 4. Prepare the caramel: Melt butter in a medium saucepan over medium-high. Stir in water and sugar. Cook, without stirring, until mixture is a deep golden brown. Whisk in cream. Remove from heat; whisk in bourbon. Serve warm with bread pudding.

Our Tips For Making Caramel Sauce

If you're new to making caramel, don't let it worry you. Here are some tips to make the process easier.

Measure your ingredients ahead of time. Caramel waits for no one! Sugar will continue to deepen in color, even after you’ve turned off the heat, so make sure everything you need is measured and ready to go.
Try not to stir. Crystallization—a process where sugar syrup solidifies into crystals—can happen if you mix your caramel while cooking, leaving drops of sugar syrup to adhere to the sides of the pan or your whisk. Swirl the pan gently for even cooking, but keep your tools out of the pot.
Don’t leave the room. This isn’t the time to take a phone call, check your email, or grab the mail. A few extra minutes, and the caramel can go from perfectly golden to dark and bitter.
Check the color. Caramel can sometimes look different in the pot. Use a spoon to transfer a few drops onto a white plate while cooking. You want the caramel to reach a deep golden brown before adding the cream.
Be careful! Sugar burns are legendary in the food world. Hot sugar is no joke, but steam can also be dangerous. Use a long whisk or spoon when working with caramel to keep your hands and arms as far away from the bubbling sugar as possible.

How To Store Leftover Bread Pudding

Baked bread pudding can be wrapped and frozen for up to two months. Defrost overnight in the refrigerator and heat in a 350°F oven until warmed throughout.

Editorial contributions by Katie Rosenhouse.

Ingredients

Bread Pudding:

5 large eggs, separated
1 cup whole milk
1 Tbsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
2 cups heavy cream
2/3 cup granulated sugar
1 (16-oz.) challah bread loaf, cut into 1-inch cubes (about 11 1/2 cups)
3 to 4 fresh peaches
4 Tbsp. salted butter, cut into small pieces, plus more for dish

Bourbon Caramel:

2 Tbsp. unsalted butter
1/4 cup water
1 cup granulated sugar
1 cup heavy cream, at room temperature
2 oz. (1/4 cup) bourbon

Directions

Prepare the Bread Pudding:

Whisk together egg yolks, milk, vanilla extract, cinnamon, salt, 2 cups heavy cream, and 2/3 cup granulated sugar in a large bowl until thoroughly combined.

Caitlin Bensel, Food Stylist: Torie Cox

Add bread pieces, and toss to coat pieces evenly. Cover and chill 8 to 12 hours to allow bread to absorb the liquid.

Caitlin Bensel, Food Stylist: Torie Cox
Prepare oven:

Preheat oven to 350°F.
Prepare peaches:

Gently rub peaches under running water to remove fuzz, and chop peaches. (You will have about 6 1/2 cups.)

Caitlin Bensel, Food Stylist: Torie Cox
Finish Bread Pudding:

Beat egg whites with an electric mixer on high speed until soft peaks form.

Caitlin Bensel, Food Stylist: Torie Cox

Remove soaked bread from refrigerator; stir in 4 tablespoons salted butter pieces and chopped peaches. Fold in whipped egg whites until combined.

Caitlin Bensel, Food Stylist: Torie Cox
Put Bread Pudding in pan:

Transfer mixture to a well-greased (with butter) 13- x 9-inch baking dish or a large cast-iron skillet.

Caitlin Bensel, Food Stylist: Torie Cox
Bake Bread Pudding:

Cover loosely with aluminum foil, and bake in preheated oven until it puffs in the center, about 45 minutes.

Caitlin Bensel, Food Stylist: Torie Cox

Remove foil, and bake until the top is lightly browned, 25 to 30 minutes.

Caitlin Bensel, Food Stylist: Torie Cox
Prepare the Bourbon Caramel:

Melt 2 tablespoons unsalted butter in a medium saucepan over medium-high; stir in water and 1 cup granulated sugar. Cook, without stirring, until mixture is a medium shade of brown, 4 to 6 minutes. Carefully whisk in 1 cup heavy cream. (Mixture will bubble up as the cream is added.) Remove from heat, and whisk in bourbon. Serve Bourbon Caramel warm with the Bread Pudding.

Caitlin Bensel, Food Stylist: Torie Cox

Frequently Asked Questions

Can I substitute the challah for another type of bread?

Brioche is a great substitute for challah—but any sweet, fluffy loaf will do.
Can I skip the bourbon in the caramel?

Bourbon is a delicious flavor enhancer for the caramel in this recipe, but you can skip it if needed by adding a splash of vanilla extract and a few tablespoons of water in its place. Once the caramel cools, adjust the consistency with a splash of additional water if needed, to thin.

You can also substitute with rum or whiskey.
Why is my bread pudding soggy?

Using a soft, sweet loaf that soaks up liquid easily is the key to a great bread pudding texture. If your pudding seems soggy, check the oven temperature and the time its been baking; continue to bake after removing the foil cover for a few extra minutes, if needed.
Should bread be stale for bread pudding?

Bread pudding is a great way to use up stale bread, but the bread can also be fresh. If using a light loaf and you'd like to add more texture, toast the bread lightly and cool before using.