Description
This delicious peach bread pudding is perfect for dessert or a sweet breakfast treat.
Ingredients
Scale
- 4 tablespoons butter, divided
- 16 ounces pound cake, store-bought or homemade, cubed
- 1 cup chopped pecans
- 2 small peaches, peeled, pitted, and diced
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
- 1 1/4 cups whole milk or half-and-half
- 2 large eggs
- 3/4 cup sour cream
- 2 ounces peach schnapps or brandy
- 1/4 cup caramel ice cream topping
- Fresh peach slices, for garnish
Instructions
- Preheat oven to 350°F (175°C) and butter a 9×13-inch baking dish.
- In a large bowl, toss cubed pound cake with 2 tablespoons of melted butter, chopped pecans, diced peaches, brown sugar, and cinnamon.
- In another bowl, whisk together milk, eggs, sour cream, and peach schnapps until smooth.
- Pour the milk mixture over the pound cake mixture, pressing lightly so the liquid is absorbed. Let sit for 10 minutes.
- Dot the top with remaining 2 tablespoons of butter and cover loosely with foil.
- Bake for 35–40 minutes, removing foil for the last 10 minutes, until the pudding is set and golden brown on top.
- Drizzle caramel topping over the warm bread pudding and garnish with fresh peach slices before serving.
Notes
- This bread pudding can be served warm or cold.
- It pairs wonderfully with vanilla ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg