Peaches and Cream Bread Pudding
Peaches and Cream Bread Pudding is inspired by high peach season! For this peach bread recipe, use peaches, croissants, cheese and eggs!
A comforting peach bread pudding recipe is quite fitting this time of year. I love peach season! It reminds me of growing up and canning peaches with my mom. I had the smallest hand, so my job was to stuff the jars.
Peaches and Cream Bread Pudding
Today we’re sharing our delicious Peaches and Cream Bread Pudding recipe that can be served as a peach breakfast casserole, or a lovely summer dessert.
One of the best things about bread pudding is that it’s easy to make with fresh fruit or canned fruit.
Why we love this recipe
When a recipe can be both breakfast and dinner, you know it’s going to be good. This is one such recipe. It can be labeled as a French toast casserole if you plan to eat it in the morning, with maple syrup, Greek yogurt, whipped cream, and nuts, OR you can serve this for dessert with creamy vanilla bean ice cream. Whenever and however you eat this, you won’t be disappointed.
- You can make this recipe with sliced peaches, apricots or pears.
- Serve for dessert or breakfast, with whipped cream or vanilla ice cream.
- It’s a recipe that is comforting and delicious!
Peach Bread Pudding
The sultry days of summer and out-of-town company—when routines disappear and days seem to melt together—are the days I love. Preparing this dish for company is very easy, because like many breakfast casseroles, you just can pop it in the oven.
This starts with cubes of croissants and chunks of peaches, with a custardy mixture poured over top for a creamy goodness. This recipe does not use sweetened condensed milk.
I’ve rounded up some of my favorite breakfast ideas for easy hosting this summer, to keep the spontaneity of the season in reach! You can try our Best Brunch Ideas, or Breakfast Deviled Eggs or Baked Cheesy Zucchini Bites.
Gather these ingredients:
- Peaches
- Brown sugar
- Lemon juice and lemon zest
- Whole milk + eggs
- Kosher salt
- Vanilla + cinnamon + nutmeg + allspice
- Fresh ginger (see grating tip below)
- Croissants
- Cream cheese
- Butter
How to make Peach & Cream Cheese Bread Pudding
- Toss the peaches in brown sugar, lemon juice and lemon zest.
- Combine the wet ingredients and spice and whisk until smooth.
- Cook brown sugar and butter until glossy and melted.
- In a greased 9×13 baking dish (preferably butter-greased), layer half of the croissants in a single layer— overlap, or you can tear pieces to fill smaller gaps.
- Add half of the peaches and half of the cream cheese. Top with the remaining croissants, and finish with the remaining peaches and cream cheese.
- Pour in the custard, and gently press down on the tops of the croissants with your hands to soak the bread. Drizzle the brown sugar and butter over all, and cover with foil. Let sit before baking. You can also wait overnight.
- Cover with foil and bake, then remove the foil and bake some more, until the top has browned lightly and the edges are golden.
How to serve Peach and Cream Cheese Bread Pudding:
Serve warm with vanilla ice cream or whipped cream, or serve cold n(or warm) with yogurt, roasted nuts, and honey or maple syrup, for a breakfast twist.
When a recipe can be both breakfast and dinner, you know it’s going to be good. This is one such recipe. It can be labeled as a French toast casserole if you plan to eat it in the morning, with maple syrup, Greek yogurt, whipped cream, and nuts, OR you can serve this for dessert WARM with creamy vanilla bean ice cream.
Tips and substitutions:
- Swap out the croissants for another favorite bread.
- Instead of peaches, you can use pears, apricots, or other soft stone fruits.
- Freeze your ginger to make grating it easier! I love this tip that my daughter taught me years ago. The ginger really makes this recipe POP with flavor.
- Add a little “spice” to your whipped cream (cinnamon, cardamom, or nutmeg), for a spicy whipped cream.
- Serve hot or cold.
- Make the day before and store in the fridge until ready to bake!
For this recipe, whenever and however you eat this, you won’t be disappointed.
Enjoy!
More bread pudding recipes to try:
Cheesy Mushroom Kale Challah Bread Pudding
Lemon Blackberry Bread Pudding with Mascarpone Vanilla Frosting
Get the Recipe:
Peaches and Cream Bread Pudding
Ingredients
- 2 large peaches, peeled and cut into about 32 slices
- 1 ¼ c brown sugar, divided
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 1 ¾ c whole milk
- 5 eggs
- 2 yolks
- ¾ tsp kosher salt
- 2 ½ tsp vanilla extract
- 1 ½ tsp cinnamon
- 1 pinch fresh ground nutmeg
- ⅛ tsp ground allspice
- 2 tsp fresh grated ginger
- 8 croissants, halved into tops and bottoms
- 6 oz cream cheese, cold and roughly cut into 1’’ pieces
- 1 ½ Tbsp butter, plus more to grease
Instructions
- Preheat oven to 350 degrees. Grease a 9x13 inch baking dish with butter.
- Toss the peaches in 1/4 c of brown sugar and 1 Tbsp lemon juice and 1 tsp lemon zest. set aside.
- In a large mixing bowl, combine the zest, milk, eggs, yolks, salt, 3/4 c brown sugar, vanilla, cinnamon, nutmeg, allspice, and ginger. Whisk until smooth.
- In a small saucepan, combine the butter and 1/4 c brown sugar over medium-low heat. Cook until glossy and melted; set aside.
- In a greased 9x13 baking dish (preferably butter-greased), layer half of the croissants in a single layer—it's okay if there is some overlap, or you can tear pieces to fill smaller gaps. Add half of the peaches and half of the cream cheese. Top with the remaining croissants and finish with the remaining peaches and cream cheese. Pour in the custard, and gently press down on the tops of the croissants with your hands to soak the bread. Drizzle the brown sugar and butter over all and cover with foil. Let sit for 30 minutes before baking. You can also wait overnight.
- Place dish on the center rack of the oven for 30 minutes, then remove foil and bake for and additional 10-17 minutes, or until the top has browned lightly and the edges are golden.
- Serve warm with vanilla ice cream or whipped cream, or serve cold n(or warm) with yogurt, roasted nuts, and honey or maple syrup, for a breakfast twist.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
