Ingredients
For the Bread Pudding:
- 8 cups bread, cubed (French bread, brioche, or challah works best)
- 3 eggs
- 3 tablespoons butter, melted
- 1 cup vanilla yogurt
- ½ cup milk
- ½ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 (15-ounce) can sliced peaches, drained and chopped (or 2 fresh peaches, sliced)
- ½ cup chopped pecans or almonds (optional, for crunch)
Instructions
Step 1: Preheat the Oven & Prepare the Dish
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or cooking spray.
Step 2: Make the Custard Mixture
- In a large bowl, whisk together eggs, melted butter, vanilla yogurt, milk, sugar, vanilla extract, and cinnamon.
- Stir until smooth and well combined.
Step 3: Soak the Bread
- Add the cubed bread to the custard mixture and gently toss to coat.
- Let sit for 15 minutes to allow the bread to soak up the mixture.
Step 4: Assemble the Pudding
- Gently fold in the chopped peaches and pecans (if using).
- Transfer the soaked bread mixture to the greased baking dish, spreading it evenly.
Step 5: Bake Until Golden & Set
- Bake for 40-45 minutes, or until the top is golden brown and slightly crispy.
- Let cool for 5-10 minutes before serving.
Step 6: Serve & Enjoy!
- Dust with powdered sugar.
- Drizzle with maple syrup, caramel, or honey.
- Serve warm with a scoop of vanilla ice cream or whipped cream.
Notes
How to Store & Reheat Peach Bread Pudding
Storing Leftovers:
- Store in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
- Oven: Reheat at 325°F for 10-15 minutes.
- Microwave: Warm in 30-second intervals until heated through.
Can You Freeze Bread Pudding?
Yes! Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.