Peaches and Cream Bread Pudding is inspired by high peach season! Slice the peaches, croissants; add the cheese and egg mixture, and bake!

serving of Peaches and Cream Bread Pudding with cream

Oh, friends, 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

This amazing Peach & Cream Cheese Bread Pudding can be served for dessert or for breakfast. If you like a savory bread pudding, this recipe is a must-try: Cheesy Mushroom Kale Challah Bread Pudding. If you love blackberries, then try this amazing Lemon Blackberry Bread Pudding with Mascarpone Vanilla Frosting.

close up shot of Peaches and Cream 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 for company, and breakfast, is very easy, because of the many breakfast casseroles you can pop in the oven.

Peaches and Cream Bread Pudding with whipped cream

Bread pudding with peaches 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

If you love maple, then give this recipe a try: Maple Custard Bread Pudding.

peaches, croissants, cheese

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.

how to make Peaches and Cream Bread Pudding

  • 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.

baking pan of Peaches and Cream Bread Pudding

  • Cover with foil and bake, then remove the foil and bake some more, 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.

holding a bowl of Peaches and Cream Bread Pudding

How to serve Peach and Cream Cheese Bread Pudding:

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.

Serving of Peaches and Cream Bread Pudding with whipped cream

Freezing TIP:

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.

I’ve rounded up some of my favorite breakfast ideas for easy hosting this summer, to keep the spontaneity of the season in reach!

Peaches and Cream Bread Pudding on plate with fork

For this recipe, whenever and however you eat this, you won’t be disappointed.

ENJOY!

close up shot of Peaches and Cream Bread Pudding
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Peaches and Cream Bread Pudding

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.
TIP: freeze your ginger to make grating it easier!

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
  • 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.
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

Peaches and Cream Bread Puddings

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