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peach bread pudding

Peach Bread Pudding

Saura Kline
Peach Bread Pudding with Mascarpone Whipped Cream
Servings 6


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


  • 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!