Peach Bread Pudding Recipe
Inspiration for recipes can come from anywhere: From cookbooks. From restaurant menus. From friends and family members. From dreams.
The other day, my boyfriend told me that he had a dream that I made him peach bread pudding.
It didn’t take much for me to agree to making him a batch. I mean, how many opportunities in life do you get to literally make someone’s dreams come true?
Although I had never heard of peach bread pudding, I was sure some creative cook had made it before.
Sure enough. I did some research and found this delicious recipe from My So-Called Knife. I made a few cheap-recipe tweaks and gave it a whirl.
The dessert bread pudding turned out sweet, moist, and just a little bit tart from the fresh peaches.
I served this bread pudding warm with freshly whipped cream. My boyfriend loved it. And so did I.
Now I’m just waiting to see what other recipes he dreams up.
More Bread Pudding Inspiration
- Challah bread pudding with chocolate and caramel sauce
- Top this bread pudding with homemade caramel sauce
- Norwegian rice pudding
- 5 to 6 peaches
- 6 King's Hawaiian Rolls
- 1 can (14 ounces) sweetened condensed milk
- 3 eggs
- 4 tablespoons butter, melted
- 1/2 cup hot water
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Preheat oven to 325F. Grease an 8- or 9-inch square glass baking dish.
Peel peaches and chop into bite-sized pieces. Tear dinner rolls into bite-sized pieces.
Pour sweetened condensed milk into a mixing bowl. Add eggs and beat well. Add most of the bread to the sweetened condensed milk mixture (reserve a few chunks to place on top of the bread pudding). Add melted butter, hot water, vanilla, cinnamon, and chopped peaches. Mix together well so the bread is evenly moistened. Pour into baking dish, and place reserved bread chunks on top.
Bake for approximately 45 minutes, or until bread pudding is set. Serve with fresh whipped cream or vanilla ice cream.