Peach Bread Pudding with Caramel Sauce

Peach Bread Pudding with Caramel Sauce

This Peach Bread Pudding with Caramel Sauce is perfect for a twist or addition to your holiday dinner table. It’s a great and easy dessert to make for a Friendsgiving.

Peach Bread Pudding Ingredients

Peach Bread Pudding with Caramel Sauce
Baking Tips:

If  you’re using fresh bread. Toast it to dry it out. This will help the bread absorb the custard better.

Do not drain the thawed peaches, the liquid has a great peach flavor.

Recipe can be halved to reduce portion size or doubled to increase portion size.

Any bread can be used for this bread pudding recipe, traditionally it’s always some type of loaf bread and not sliced toast.

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Can you make ahead?

Freezer: Peach Bread Pudding: Bread pudding does not freeze well.

Caramel Sauce: This caramel sauce recipe does not freeze well.

Fridge: Peach Bread Pudding: Can be made one or two days in advance. Once cooled, cover with plastic wrap or foil, and pop in the fridge.

Caramel Sauce: Can be made one day in advance. Caramel will thicken as it cools transfer to an airtight container while warm.

Reheating: Peach Bread Pudding: Bake in a 350°F oven for 10 to 15 minutes.

Caramel Sauce: Place in a small saucepot over low-medium heat, stir until smooth.

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Recipe Video:

Substitution Options:

Common One to One Substitution:

Frozen Peaches = Fresh Peaches

Canned Peaches = Frozen Peaches

Granulated Sugar = Raw Cane Sugar

Store-Bought Caramel = Homemade Caramel

Milk of choice = Whole milk

French Bread = Sourdough

Salted butter = Unsalted butter (if you use salted butter omit the salt in the recipe)

Whipping Cream = Heavy Cream

what to serve with Peach Bread Pudding with Caramel Sauce?

Meal Ideas:

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So this year, instead of the same-old dessert table, switch it up with this Peach Bread Pudding with Caramel Sauce. It’s easy to make and will definitely WOW your guests. I promise you won’t be disappointed! Make the recipe today and leave me a 5-star rating if you love it as much as I do. Happy Friendsgiving, everyone!


Peach Bread Pudding with Caramel Sauce4

Peach Bread Pudding with Caramel Sauce

Kenneth Temple
This peach bread pudding with caramel sauce recipe is perfect for a twist or addition to your holiday dinner table. It’s great and easy to make for a Friendsgiving.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 35 mins
Course Dessert
Cuisine American, New Orleans


Peach Bread Pudding:

  • 4 cups whole milk
  • 10 oz. stale sourdough bread diced
  • 1 ¼ cups dark brown sugar
  • 1 stick melted unsalted butter plus 1 tablespoon room temperature
  • 4 large eggs
  • 1 tablespoons vanilla extract
  • ¼ teaspoon kosher salt
  • 1 ½ teaspoons cinnamon
  • 1 ½ teaspoons nutmeg
  • 16 oz. frozen peaches thawed

Caramel Sauce:

  • 1 ½ cups sugar
  • ½ cup water
  • ¼ teaspoon kosher salt
  • ¾ cup heavy cream


  • Preheat the oven to 350°F. In a bowl soak bread in 2 cups of milk. In another bowl beat sugar and butter together with a hand mixer, until mixture resembles wet sand. Add eggs one at a time, until eggs are fully blended. Add vanilla, salt, cinnamon, nutmeg. Mix in remaining milk, stir in bread and peaches.
  • Butter a 9 x 13 casserole dish. Pour mixture into casserole dish, bake for 20 minutes. Reduce oven to 300°F and continue baking for 1 hour, bread pudding is done when the center has a slight jiggle but mostly stiff.
  • While bread pudding is baking, make caramel sauce: In a large pot over high heat add the sugar water and salt to a pot, cook for 5 minutes or until sugar melts and turns a caramel color. Remove from heat, add the heavy cream, the sugar will steam and bubble up. Cook caramel over a low heat, stir until sauce smooths out.
  • Serve peach bread pudding hot with caramel sauce.
Keyword dessert
Cooked this recipe?Let me know how it was!

2 thoughts on “Peach Bread Pudding with Caramel Sauce”

  1. Hello chef Kenneth,
    I just watched you make your peach bread pudding with caramel sauce. I really would like to try it but I need to know what I can use in place of milk in the recipe. I’d like to try oat milk since I can’t have soy and I’m not too particular about nut milks. Do you have a suggestion? I would love to try your recipe.

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