Peachy Bread Pudding
A comforting peachy bread pudding featuring soft bread cubes soaked in a custard with almond flavor, topped with sweet peach pie filling, perfect for dessert or brunch.
Ingredients
Instructions
- Preheat the oven and prepare a 9 x 13-inch pan.
- In a large mixing bowl, beat the eggs and then whisk in the milk, sugar, almond flavor, and tapioca until well combined.
- Add the bread cubes to the custard mixture, gently pressing them down to soak.
- Pour the mixture into the prepared pan, spreading evenly.
- Spread the can of peach pie filling over the top of the bread pudding.
- Bake in the preheated oven for about 45 minutes, or until the custard is set and golden brown on top.
- Allow to cool slightly before serving.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of cinnamon or nutmeg to the custard mixture. If you don't have almond flavoring, vanilla extract is a great substitute. For a richer taste, use half-and-half instead of milk. Ensure the bread is adequately soaked, but avoid over-saturating to prevent a soggy texture. This recipe can also be adapted with other fruits like apples or berries.
Serving Suggestions
Serve this delightful bread pudding warm, drizzled with cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a light fruit salad or yogurt for a balanced breakfast or brunch. For a special treat, consider serving alongside Cheddar Charmer for a savory complement to the sweetness.
Storage & Reheating
Store any leftover Peachy Bread Pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven at 350°F until heated through, about 15-20 minutes. For a quick fix, you can also microwave individual portions for a minute or two, adding a splash of milk to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Peachy Bread Pudding contains roughly 498 calories, with 9g protein, 107g carbohydrates, and 7g fat. It is an excellent source of vitamin C (75% of the Daily Value), dietary fiber (29% of the Daily Value), and calcium (26% of the Daily Value), and a good source of protein and iron. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh peaches instead of peach pie filling?
Yes, you can use fresh peaches! Simply slice them and toss them with a bit of sugar and cinnamon before layering them on top of the bread pudding. This will provide a fresh flavor and a delightful texture, making the dish even more delicious.
What type of bread works best for this recipe?
Day-old bread is ideal, but any sturdy bread like challah, brioche, or even whole grain can work well. Avoid soft white bread as it may become too mushy. The firmer texture will hold up better in the custard and create a more satisfying bread pudding.
Can I make this recipe in advance?
Absolutely! You can assemble the bread pudding a day ahead and store it in the refrigerator before baking. Just make sure to cover it tightly to prevent it from drying out. When you're ready to bake, simply pop it in the oven as directed, adding a few extra minutes if it's cold from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).