Q1: What is the best kind of bread to use for bread pudding?

The best bread for bread pudding is one that is sturdy, rich, and slightly stale or dry . A crusty French bread or a rich, eggy bread like challah or brioche are all fantastic choices. Using a bread that is slightly dry allows it to soak up the maximum amount of custard without turning into a mushy, soggy mess. To quickly "stale" fresh bread, you can tear it into pieces and bake it in a 300°F oven for 10-15 minutes until it feels dry to the touch.

Q2: Why did my bread pudding turn out mushy or eggy?

A mushy bread pudding is usually caused by using a bread that is too soft and fresh (like sandwich bread), or by not having the right ratio of bread to custard. An "eggy" or scrambled texture is caused by baking the custard at too high a temperature. A great way to prevent this and ensure an ultra-creamy texture is to bake the bread pudding in a water bath , as described in the pro-tip in the recipe.

Q3: Can I make this recipe with other fruits?

Yes, absolutely! This recipe is a fantastic base for all sorts of fruit bread puddings. It would be wonderful with an equal amount of apples, pears, berries, or even cherries . You can also use a combination of fruits.

Q4: How do I know when my bread pudding is fully cooked?

The most reliable way to check for doneness is the "clean knife test," as mentioned in the recipe. When you insert a thin, sharp knife into the very center of the pudding, it should come out clean, with no wet, liquid custard clinging to it. The pudding should also be puffed, golden brown, and the center should not jiggle excessively.

Q5: Will the alcohol in the caramel sauce cook out?

Because the sauce is only simmered for 3 to 4 minutes, it is likely that a small amount of the alcohol will remain in the finished sauce. If you are serving this to children or to anyone who avoids alcohol, it is best to use the simple non-alcoholic substitution

The Ultimate Decadent & Easy Peach Bread Pudding

A comforting and decadent dessert, this Peachy Bread Pudding features a rich custard base made with sweetened condensed milk, eggs, and cinnamon. Torn pieces of French bread and lightly mashed fresh peaches are soaked in the custard mixture and then baked in a 9×13-inch dish until set. The warm bread pudding is served with a homemade rum-infused caramel sauce that is simmered on the stovetop.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes (includes cooling time)
Yield: 10 servings 1x
Category: Dessert
Method: Baking, Simmering
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Bread Pudding:
2 cups fresh peaches – peeled, pitted and halved
1 (14 ounce) can sweetened condensed milk
3 large eggs, lightly beaten
1 ¼ cups hot water
¼ cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 cups French bread, torn into small pieces
For the Caramel Sauce:
½ cup brown sugar
½ cup butter
2 tablespoons light corn syrup
1 tablespoon rum

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Instructions

Preheat the oven to 325°F (165°C). Grease a 9×13-inch baking dish.
Chop the peeled and pitted peaches and place them in a large bowl. Lightly mash the peaches with a fork.
In a separate bowl, combine the sweetened condensed milk and the beaten eggs. Add this mixture to the peaches and mix well.
Stir in the hot water, melted butter, cinnamon, and vanilla extract.
Fold in the torn bread pieces until the bread is completely moistened by the custard mixture.
Transfer the mixture to the prepared baking dish.
Bake in the preheated oven for about 1 hour and 10 minutes, or until a knife inserted into the center of the pudding comes out clean.
Make the Caramel Sauce: While the pudding bakes, combine the brown sugar, butter, corn syrup, and rum in a small saucepan.
Bring the sauce to a boil over medium heat and simmer for 3 to 4 minutes, until it has just slightly thickened. Remove from the heat and cover to keep warm.
Remove the bread pudding from the oven and allow it to cool for about 10 minutes before serving.
Serve the warm pudding with the caramel sauce drizzled over the top.

Notes

This recipe is a great way to use up day-old or slightly stale French bread.
The pudding is done when a knife inserted into the center comes out clean, indicating the custard has set.
Leftover pudding should be cooled completely and stored, covered, in the refrigerator.

Nutrition

Serving Size: 1/10 of pudding
Calories: 500-600
Sugar: 55-65 g
Sodium: 350-450 mg
Fat: 25-32 g
Saturated Fat: 16-20 g
Trans Fat: 0 g
Carbohydrates: 60-70 g
Fiber: 1-2 g
Protein: 8-10 g
Cholesterol: 120-150 mg

Find it online: https://cookupjoy.com/peach-bread-pudding/