Easy breakfast bread pudding recipe with canned peaches is here! Like a french toast casserole you can make with frozen fruit too. Homemade with fresh, day old bread, or as Bagel Bread Pudding for this weekend or Christmas morning.
Bread pudding from scratch is so easy to make! If you love this Old Fashioned favorite breakfast during the holidays we will explain how to make it here. From there you can add chocolate chips, a caramel drizzle, vanilla sauce on top or enjoy as is year round. (post may contain affiliate links present)
Bread Pudding with Canned Peaches
Ok so we make this base a lot and add this and that into the mixture for different flavors. You can really use any type of fruit you like. Canned pears are great too, fruit cocktail is fun as well. You can defrost frozen fruit too but either one needs to be drained before folding into the mixture. Fresh fruit would need to be sliced thin and peeled. So. Many. Options! 😉
What kind of bread can you use to make bread pudding?
You can really use whatever you’d like but you do want it a bit firmer. Some loaves like sourdough bread (which is amazing too) can be used fresh while those with softer centers like French bread or sandwich slices should be left out overnight or at least leave the end of the bag open so it can firm up a bit more.
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What do you need to make bread pudding?
- Loaf of bread such as French that is day old is best, cut into 1 inch cubes
- 6 eggs
- Whole milk is best
- Heavy cream
- Sugar
- Brown sugar
- 2 tsp vanilla or half almond extract
- Cinnamon and/or a dash of nutmeg
- Pinch of salt
- 4 cups of peaches fresh, peeled and sliced thin – or frozen defrosted – or canned drained
- Melted butter
This one was baked in a 9×13″ pan but you could make it as a Ramekin Breakfast Recipe too!! Made in individual dishes it would take less than half the time to get done this way if you’d rather.
Vanilla Sauce Recipe
You really don’t need much on the top of this but if you want to serve it more like a dessert you can add a bit more. The easiest thing to do is just warm a tub of store bought frosting for 30 seconds and drizzle that over the top. You can also whisk together 1 cup of powdered sugar + 1/2 tsp vanilla + enough milk to thin out.
If you wanted something more homemade you can make this vanilla sauce which will be warm and great to pour over every serving.
How to make bread pudding ahead of time
I provide both versions below. If you want to refrigerate overnight that will give you the best outcome. In the case that you want to bake right away that is possible too, we have done both and they are both delicious. One pours the egg mixture over everything and the other soaks the bread before layering is all.
You could make more savory versions like our Corn Bread Pudding Recipe in the morning, set in the fridge covered so that is done and prepped to bake later on to save you some time.
How do you make bread pudding dairy free?
Just like our Thanksgiving Pancakes you can use lactose free liquids like Almond milk, cashew or even goat instead of cows. If you didn’t want to use the heavy whipping cream you could just whisk 1 tbsp cornstarch into your milk product to thicken it a bit more before pouring your mixture over the top of everything.
It is quicker and easier than you might think. To prepare you just need about 20 minutes. To bake a 9×13 inch pan full until set in the center it will take about 45 minutes depending on whether you add fruit, chocolate chips or other add ins or not.
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Breakfast Bread Pudding
Ingredients
- 1 loaf bread French is easiest, day old, cut into 1 inch cubes
- 6 eggs
- 2 c milk whole is best
- 1/2 c heavy cream
- 1/2 c sugar
- 1/2 c brown sugar
- 2 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp salt
- 4 c peaches fresh peeled and sliced thin, or frozen defrosted – canned drained
- 1/4 c butter melted
- powdered sugar
Instructions
- Grease a 9×13-inch baking dish and spread half of the bread cubes evenly in the dish. Layer 1/2 the sliced peaches over the bread cubes. Top with the remaining bread cubes, then remaining peaches spreading them out evenly.
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon and salt until well combined. Pour the egg mixture evenly over the bread and peaches, ensuring all the bread is soaked. Drizzle the melted butter over the top.
- Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for best results. *notes below if you don't have time for this
- Preheat the oven to 350°F (175°C). Remove the plastic wrap and bake the casserole for 45 to 60 minutes, or until the top is golden brown and the center is set.
- Allow the casserole to cool for about 10 minutes before serving. Dust with powdered sugar and serve with maple syrup or melted frosting on top if desired.
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