Peach Bread Pudding
Fluffy cubes of challah bread and fresh peaches baked in a creamy custard and generously drizzled with rich homemade toffee sauce!
Ingredients
- 14 ounces dry/stale bread, cut into cubes (I used challah bread)*
- 16 ounces fresh peeled and chopped peaches (about 3 cups)
Custard:
- ⅔ cup granulated sugar
- ½ cup packed brown sugar
- 3 egg yolks
- 1 whole egg
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup heavy cream
- 1 cup whole milk
For Topping:
- 1 Tablespoon granulated sugar
- ¼ teaspoon cinnamon
Toffee Sauce:
- ¾ cup packed brown sugar
- 2 tablespoons honey
- 5 Tablespoons salted butter
- ⅔ cup heavy cream
Instructions
- Place the bread and peaches into a large mixing bowl; set aside.
Make the Custard:
- In a large bowl, whisk both sugars, the egg yolks, egg, vanilla, salt, and spices together until smooth. Stir in the heavy cream and milk until combined. Pour custard over the bread and peaches. Gently fold everything together until bread looks evenly saturated with custard.
- Pour mixture into a greased 8-inch square baking dish. Allow to sit and soak for at least an hour**.
- Preheat the oven to 350ºF. Combine the sugar and cinnamon in a small bowl, then sprinkle evenly over the bread pudding. Bake in the oven for 45-50 minutes, or until golden and toasty.
Make the Toffee Sauce:
- In a medium saucepan, stir the brown sugar, honey, and butter over medium-high heat until mixture begins to boil and foam. Let the mixture bubble for 2-3 minutes.
- Reduce the heat to low and stir in the cream. Increase heat to medium and cook for another 2-3 minutes or until the sauce is smooth and glossy. Remove from heat and cool. Sauce will thicken as it cools.
To Serve:
- Slice/scoop bread pudding into bowls. Drizzle with toffee sauce and enjoy!
Notes
*If your bread isn't dry or stale, use the oven to dry it out. Simply preheat the oven to 350ºF degrees. Scatter the bread cubes evenly in a single layer on a baking sheet. Bake until dry and toasted, about 7-9 minutes. Allow bread to cool completely before mixing with the custard.
**You can also prepare this bread pudding the night before, allow it to soak overnight, then bake it in the oven the next day.