Last week I had some peach bread pudding and it was so delicious! To be fair, anything with peaches or bananas i will eat up in a heartbeat. After being gifted some peaches I decided to remake for you guys! This peach bread pudding is started by caramelizing fresh peaches first, then tossing them into some hardened brioche pieces. I like to use brioche for bread pudding and I leave the loaf or slices out overnight so they’ll harden. You can absolutely switch the bread to french or texas toast if you prefer! Bread pudding is such a great dessert and one of the easiest ones. You likely already have the ingredients on hand, especially if you’re using a different variety of bread. You can pretty much flavor it any way you like and use whatever ingredients you may have an abundance of. Strawberries would be great, apple, banana, even chocolate! I’ve topped this bread pudding with a lightly sweetened mascarpone whipped cream, and trust me, it’s as easy as making regular whipped cream. Mascarpone and peaches are a match made in flavor heaven!
I have really exciting news that i’ll be able to finally share with the world in the next coming weeks so stay tuned! And no, I’m not pregnant or getting married.. yet.
Peach Bread Pudding
Yield 6 ramekins
Butter 4 Tbsp
Peaches 3 (peeled, sliced)
Brioche 8 slices
Milk 2 cups
Brown sugar ½ cup
sugar ½ cup
eggs 4
cinnamon ½ tsp
vanilla 1 tsp
salt ½ tsp
Mascarpone Whipped Cream
Cream 1 cup
Mascarpone 1 cup (8 oz package)
Powdered sugar ¼ cup
Directions:
Leave slices of brioche out overnight so they will harden up.
Preheat oven to 350 degrees F. Spray 6 ramekins and place on a sheet tray.
Cut brioche slices into 1-inch cubes. Place in a large bowl.
Peel and slice peaches either with a peeler or by blanching the peaches in boiling water for 30 seconds.
Place sliced peaches in a large bowl. Toss peaches with brown sugar, cinnamon, salt, and vanilla. Heat a large sauce pan to medium and melt butter. Once butter is melted, add in peach mixture and cook peaches down until the brown sugar has thickened and peaches are soft and caramelized. Transfer cooked peaches to the bowl with cubed brioche.
In a medium size bowl, combine eggs, sugar, and milk. Whisk until smooth and pour over peach/brioche mixture. Toss to combine and let it sit and soak for about 10-15 minutes, until the bread is thoroughly soaked. Divide the bread pudding mixture into 6 ramekins and bake for 30-35 minutes, or until edges are nicely browned and the bread pudding has puffed up.
While bread pudding is baking, make the mascarpone whipped cream. Combine mascarpone, cream, and powdered sugar in a stand mixer fitted with a whisk attachment. Whip on medium high until you reach stiff peaks. Transfer to a bowl to serve.
When bread puddings come out of the oven, cool for 5 minutes at room temp and serve with a dollop of mascarpone whipped cream. Enjoy!
Peach Bread Pudding
Ingredients
Peach Bread Pudding
- 4 Tbsp Butter
- 3 peaches, peeled and sliced
- 8 slices brioche
- 2 cups milk
- 1/2 cup brown sugar
- 1/2 cup sugar
- 4 eggs
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 1/2 tsp salt
Mascarpone Whipped Cream
- 1 cup cream
- 1 cup mascarpone
- 1/4 cup powdered sugar
Instructions
- Leave slices of brioche out overnight so they will harden up.
- Preheat oven to 350 degrees F. Spray 6 ramekins and place on a sheet tray
- Cut brioche slices into 1-inch cubes. Place in a large bowl.
- Peel and slice peaches either with a peeler or by blanching the peaches in boiling water for 30 seconds
- Place sliced peaches in a large bowl. Toss peaches with
brown sugar, cinnamon, salt, and vanilla. Heat a large sauce pan to medium and
melt butter. Once butter is melted, add in peach mixture and cook peaches down
until the brown sugar has thickened and peaches are soft and caramelized. Transfer
cooked peaches to the bowl with cubed brioche. - In a medium size bowl, combine eggs, sugar, and milk. Whisk
until smooth and pour over peach/brioche mixture. Toss to combine and let it
sit and soak for about 10-15 minutes, until the bread is thoroughly soaked.
Divide the bread pudding mixture into 6 ramekins and bake for 30-35 minutes, or
until edges are nicely browned and the bread pudding has puffed up. - While bread pudding is baking, make the mascarpone whipped
cream. Combine mascarpone, cream, and powdered sugar in a stand mixer fitted
with a whisk attachment. Whip on medium high until you reach stiff peaks.
Transfer to a bowl to serve. - When bread puddings come out of the oven, cool for 5 minutes
at room temp and serve with a dollop of mascarpone whipped cream. Enjoy!
