Peach Bread Pudding
This warm, comforting peach bread pudding is made with French bread and canned peaches, soaked in a rich vanilla-cinnamon custard. Baked until golden with a soft center and crisp top, it's the perfect small-batch dessert for two — no alcohol, no fuss, just cozy goodness.
Yields: 2 servings
Prep Time: 10 minutes
Cook Time: 25-35 minutes
Special Equipment: Ramekins
Ingredients
2 cups French bread, cubed
½ cup canned peaches, drained and chopped
Extra peach slices for the top
2 eggs
¾ cup heavy cream
2–3 tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Pinch of salt
2 tablespoon browned butter
Directions
Prepare ramekins: Preheat oven to 350°F. Lightly grease two ramekins or a small baking dish.
Make custard: In a bowl, whisk together the egg, yolk, half & half, brown sugar, vanilla, cinnamon, salt, and melted butter.
Assemble: Add the bread cubes and chopped peaches to the ramekins. Pour the custard over top. Press down gently to help the bread soak it up. Rest for 10–15 minutes so the bread absorbs the liquid.
Top: Add a few extra peach slices and sprinkle a little sugar over the top for a golden crust.
Bake: place in oven for 25–35 minutes, or until puffed and golden brown.
Serve: Cool slightly, then serve warm with whipped cream, powdered sugar, and carmel sauce.
