My Peach Bread Pudding

My Peach Bread Pudding

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Mother Ann 142

"My husband reviewed numerous bread pudding recipes and came up with this version. Top with melted vanilla ice cream if desired."
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1 h 45 m servings 451 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 451 kcal
  • 23%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 58.5g
  • 19%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Mix peaches, flour, 1/4 cup white sugar, rum, 1 tablespoon cinnamon, and 1 pinch nutmeg together in a baking dish.
  3. Bake in the preheated oven until peaches are tender and bubbling, about 30 minutes. Remove and set peaches aside.
  4. Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
  5. Stir milk and heavy cream together in a saucepan over medium heat; heat until just warmed and a film forms over top of mixture, about 5 minutes. Remove from heat; stir in butter until melted. Cool mixture to lukewarm.
  6. Combine 1 cup white sugar, brown sugar, eggs, 2 teaspoons cinnamon, vanilla extract, salt, and 1/4 teaspoon nutmeg in a bowl; beat with an electric mixer at medium speed until combined, 1 minute. Slowly pour milk mixture into sugar mixture; stir to combine. Add bread cubes; stir gently. Fold in cooked peaches.
  7. Pour batter into prepared casserole dish.
  8. Bake in the preheated oven until pudding is bubbling and center is set, 45 to 50 minutes. Serve warm.



Sorry, but I must have missed something in this recipe. I found the 1 T cinnamon extremely overpowering. I also could not fit it into a 1-1/2 qt casserole. Did not care for this recipe. Couldn't...

Looks real good for winter time. I'll try it. As a lactose tolerate I'll use soy milk and soy cream. I am sure it will work.

We loved this. I used spiced rum and our own home canned peaches and it was a big hit with all my eaters. Who doesn't love peaches? And cream?

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