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Peach Bread Pudding


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  • 6 Tbs. unsalted butter, melted and clarified
  • 4 whole eggs, plus 4 yolks
  • 12 slices fine-textured white bread or brioche, cut into 1 inch cubes
  • 1/4 cup sugar
  • 4 cups heavy cream
  • 1 tsp. vanilla extract
  • 6 large ripe peaches, peeled, pitted and cut into 3/4 inch cubes
  • 1/2 tsp. almond extract
  • 1/4 cup Amaretto liqueur
  • Raspberry-lime puree



Step 1

In a large frying pan over medium high heat, warm 3 Tbs. of the butter. Add half of the bread cubes and fry stirring until golden on all sides, 3 - 4 minutes. Using a slotted spoon, transfer to paper towels to drain. Repeat with 3 more Tbs. butter and remaining bread cubes. In a saucepan over medium heat, warm the cream until small bubbles appear at the edge of the pan. Meanwhile, in a bowl, combine the peaches and Amaretto and toss to mix. In another bowl, combine the whole eggs, egg yolks and sugar and, using a whisk, beat until frothy. Whisk about 1/2 cup of the hot cream into the egg mixture, then gradually whisk in the remaining cream. Stir in almond and vanilla extracts. Combine the peaches and bread cubes in a 3 - quart shallow rectangular or oval baking dish. Mix to distribute evenly. Slowly pour in the custard, being careful not to disturb the peach mixture. Place the baking dish into a large roasting pan and pour hot water into the pan to reach halfway up the sides of the dish. Bake in a preheated 300ْ oven until the custard is just set, about 1 ½ hours. It should be still slightly wobbly in the center.

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