Peggy's Peach Bread Pudding with Challah and Heavy Cream
A rich custard bread pudding featuring tender cooked peaches and challah bread soaked in a luxurious cream base. Perfect for summer entertaining when peaches are at their peak, this dessert transforms day-old bread into an elegant comfort food. The peaches cook down to create natural sweetness while the egg yolk custard provides decadent richness. Serve warm with vanilla ice cream for a restaurant-quality finish that works beautifully for brunch or dinner parties.
Ingredients
- 3 tablespoons butter
- 1 lb egg bread or plain croissant, cut or torn into roughly 2 inch piecesday old croissants1:1breadeggs-free
flakier texture
- 10 peaches, peeled and sliced
- 8 egg yolks
- 1 cup sugar
- 3 ¼ cups heavy cream
- ½ teaspoon salt
- 1 teaspoon vanilla
- vanilla ice cream, for topping
Instructions
- 1
Grease 9x13 inch glass baking dish with 1 tablespoon butter
- 2
Cut or tear bread into roughly 2 inch pieces and place in baking dish
- 3
Peel and slice peaches, set aside
- 4
Combine egg yolks and sugar in large bowl with whisk, do not whip
- 5
Melt remaining 2 tablespoons butter in medium saucepan over medium heat
- 6
Add peaches to saucepan and cook until soft, stirring occasionally with rubber spatula
- 7
Add cream to peach mixture and bring to boil
- 8
Gradually pour hot peach mixture into egg mixture while stirring constantly
- 9
Add vanilla and salt to mixture
- 10
Pour peach and egg mixture over bread cubes
- 11
Gently move contents with rubber spatula until all bread is coated
- 12
Cover with wax paper and refrigerate for 2 hours
- 13
Preheat oven to 350 degrees
- 14
Bake covered for 30 minutes on middle rack
- 15
Remove cover and bake another 30 minutes until golden brown
- 16
Cool 5 to 10 minutes before slicing
- 17
Serve warm with vanilla ice cream
Tips
Use day-old challah or croissants for better absorption and texture that won't fall apart during soaking.
Stir the hot cream mixture very slowly into the eggs to prevent curdling and ensure smooth custard.
Let the pudding rest the full 2 hours in the refrigerator so the bread fully absorbs the custard for even cooking.
Good to Know
Refrigerate covered up to 3 days, reheat portions in microwave or low oven.
Can assemble and refrigerate overnight before baking, add 10 minutes to covered baking time.
Best served warm within 2 hours of baking, reheat gently if needed.
Common Mistakes
Pour hot cream slowly into eggs to avoid scrambling the custard.
Don't skip the refrigeration time or bread won't properly absorb custard.
Use rubber spatula when stirring cooked peaches to avoid breaking them up too much.
Substitutions
Dairy-Free Swaps
General Alternatives
thaw first
flakier texture
FAQ
Can I use frozen peaches instead of fresh?
Yes, thaw frozen peaches completely and drain excess liquid before cooking. You may need slightly less cooking time since they're already softened.
What if I don't have challah or egg bread?
Brioche, day-old croissants, or even thick-cut French bread work well. Avoid very dense breads that won't absorb the custard properly.
How long will this keep in the refrigerator?
Covered bread pudding stays fresh for up to 3 days refrigerated. Reheat individual portions in the microwave or warm oven before serving.