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    You are in: Home / Recipes / Peggy's Peach Bread Pudding Recipe
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    Peggy's Peach Bread Pudding

    Peggy's Peach Bread Pudding. Photo by fer7

    1/2 Photos of Peggy's Peach Bread Pudding

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hrs 30 mins

    Barb Gertz's Note:

    My daughter sent me this recipe. It is a peach cobbler and bread pudding all-in-one. She said cutting the recipe in half works well. Also it is very yummy and everyone likes it and is good served with ice cream or carmel sauce. Yum Two hours in refridgerator not in work time.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 tablespoons butter
    • 1 lb egg bread or 1 lb plain croissant, cut or torn into roughly 2 inch pieces (challah)
    • 10 peaches, peeled and sliced (My DD used frozen peaches)
    • 8 egg yolks
    • 1 cup sugar
    • 3 1/4 cups heavy cream (you can use half & half)
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla
    • vanilla ice cream, for topping

    Directions:

    1. 1
      With 1 tablespoon of butter, grease a 9-by-13-inch glass baking dish; cut or tear bread into cubes (they don't have to be in uniform size) and place in the baking dish, prepare peaches by peeling & slicing; set aside.
    2. 2
      In a large bowl, combine egg yolks and sugar with a whisk; do not WHIP.
    3. 3
      Melt remaining 2 tablespoons butter in a medium saucepan over medium heat. Add the peaches and cook until soft, about 20 minutes, stirring occasionally with a rubber spatula.
    4. 4
      Add the cream and bring mixture to a boil. Gradually pour hot peach mixture into egg mixture while STIRRING CONSTANTLY. Add vanilla & salt.
    5. 5
      Pour the peach-and-egg mixture over the bread cubes; there won't be much room in the baking dish, but gently move contents around with rubber spatula until all the bread cubes are coated. Cover with wax paper and let stand in the refrigerator for 2 hours.
    6. 6
      Preheat oven to 350 degrees. Put pudding, covered in the wax paper, into oven on middle rack and bake 30 minutes; then uncover and bake another 30 minutes or until golden brown.
    7. 7
      Allow pudding to cool about 5 to 10 minutes, then slice and serve warm with a scoop of ice cream on top. Enjoy.

    Browse Our Top Cobblers and Crisps Recipes

    Ratings & Reviews:

    • on July 07, 2012

      55

      Wow... this was amazing. This is something we will be making for years to come. It wasn't too soggy at all i was kind of scared after reading Nimz review since there weren't any other reviews on it but this is for sure something everyone will love. We did double the vanilla like we do with all things we bake :) Thanks for sharing Barb!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 22, 2005

      45

      I made this for the girls at the office yesterday. They liked it and some went back for 2nd and 3rds. I ate a little of it, but I thought it was a little soagy.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Peggy's Peach Bread Pudding

    Serving Size: 1 (258 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 602.5
     
    Calories from Fat 345
    57%
    Total Fat 38.4 g
    59%
    Saturated Fat 21.9 g
    109%
    Cholesterol 271.1 mg
    90%
    Sodium 369.4 mg
    15%
    Total Carbohydrate 58.6 g
    19%
    Dietary Fiber 3.3 g
    13%
    Sugars 33.5 g
    134%
    Protein 9.2 g
    18%

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