Bread and Peach Pudding

Total Time
1hr 10mins
10 mins
1 hr

A great wintery comfort-style dessert. A little lighter than your traditional bread and butter puddings as i haven't included butter, and you'll find that this is also lactose free! Apricots can be substituted for the peaches if desired.

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  • 4 slice of day old bread (you can experiment with bread types, try sourdough, fruit bread or wholemeal)
  • 200 g tinned peaches, diced
  • 118.29 ml sultana
  • 29.58 ml whiskey
  • 2 eggs
  • 473.18 ml soymilk (normal dairy milk can be substituted in if desired)
  • 4.92 ml vanilla essence
  • 7.39 ml brown sugar
  • 4.92 ml cinnamon


  1. Preheat oven to 200 degrees celsius.
  2. Cut the bread into cubes (about 2 1/2cm)- there's no need to remove the crusts but you can if you prefer - and place into an ovenproof baking dish. Add the sultanas and peaches; toss to combine. Drizzle the whisky over the mixture.
  3. Whisk together the eggs, milk, sugar, vanilla and half a teaspoon of cinnamon. Pour the liquid over the bread mixture. Sprinkle the remainder of the cinnamon ove the top.
  4. Bake for 35 minutes or until the top is golden. If it hasn't set place a lid over the dish and return to oven for a further 10-25 minutes or until set. Serve warm.