Peach Bread Pudding with Bourbon Sauce

Imagine the smell of cinnamon swirling through a warm kitchen while the sun sets over a porch in Tennessee. That sizzle when the cold bourbon sauce hits the hot out-of the-oven pan is a sound I grew up with.

This peach bread pudding isn't just a dessert, it is a way to use up yesterday’s bread while celebrating the peak of stone fruit season. I remember my grandmother standing at the counter, peeling peaches with a small paring knife, her hands moving with a rhythm that only comes from decades of practice.

We aren't making a mushy mess here. The secret I learned the hard way is that great bread pudding needs structure and a balance of fats. Most people just throw bread in a dish and hope for the best, but we are going to treat the bread like a sponge and the custard like silk.

You want the edges to shatter slightly under your spoon while the middle stays creamy and soft. It is about that contrast between the bright acidity of the lemon splashed peaches and the deep, dark notes of the brown sugar sauce.

You might be tempted to use whatever bread is on the counter, but stick with me on the brioche. It brings a richness that standard white bread just can't touch. We are going to walk through the prep, the soak, and that final golden bake.

Whether you use fresh peaches from the farmer's market or something you've had ripening on the windowsill, this dish is going to be the centerpiece of your table. Let's get the oven preheated and start slicing.

Traditional Tennessee Style Peach Bread Pudding

To understand why this recipe stands apart, we have to look at the chemistry of the bake. When we combine 500g brioche bread with a liquid base of 500ml whole milk and heavy cream, we are initiating a specific structural change.

• Starch Gelatinization: As the bread soaks, the starch granules in the brioche swell. During the 45 minutes of baking, these granules burst and form a gel like network that holds the custard together.
• Protein Denaturation: The 5 large eggs act as the "glue." Heat causes the egg proteins to uncoil and bond, turning the liquid milk and cream into a solid but tender structure.
• Maillard Reaction: The 200g granulated sugar reacts with the amino acids in the dairy and bread at high heat, creating that signature golden crust and complex toasted flavor.
• Fat Emulsification: Using 115g unsalted butter in the sauce creates a stable emulsion with the bourbon and sugar, resulting in a sauce that coats the spoon without breaking.

Achieving The Silky Custard

The secret to a custard that doesn't weep is the ratio of whole milk to heavy cream. By using 310ml heavy cream divided between the pudding and the sauce, we introduce enough milk fat to coat the tongue and provide a velvety mouthfeel.

If you use skim milk, the custard will be watery and the bread will feel rubbery rather than tender.

Getting That Golden Top

I always suggest sprinkling a little extra sugar on top right before the pan goes into the oven. This creates a thin, crackling layer that contrasts beautifully with the soft interior. The 500g brioche bread already has a high butter content, which helps the edges crisp up into something truly special.

Concentrating The Peach Flavor

Fresh peaches can be watery. By tossing 600g fresh peaches with 15ml lemon juice, we aren't just preventing browning. The acid helps break down the fruit slightly, releasing juices that mingle with the custard, ensuring the peach flavor isn't just sitting on top but is woven throughout the entire dish.

Essential Recipe Measurements And Specs

Success in the kitchen often comes down to the numbers we follow. When I first started making this, I used to eyeball the peaches, but I quickly realized that too much fruit makes the pudding fall apart.

Following the 600g fresh peaches requirement ensures you get fruit in every bite without compromising the structural integrity of the brioche.

Using 10ml vanilla paste instead of extract can also change the game. The tiny black seeds look beautiful against the orange peaches, and the flavor is much more intense. If you're looking for another project that uses a similar "soaked" technique, you might enjoy my Banana Bread Recipe, which also relies on the perfect balance of moisture and structure.

Selecting Your Recipe Elements Carefully

Every ingredient in this peach bread pudding has a job to do. I’ve tried making this with sourdough or French bread, and while it's okay, nothing beats the buttery crumb of brioche. It’s like the bread was designed specifically to soak up 500ml whole milk without losing its soul.

• 500g Brioche Bread: Look for a loaf that feels light for its size. Why this? The high egg and butter content in brioche creates a richer, more tender crumb.
  • Substitute: Challah or thick cut Texas toast. Note: Both are slightly less rich but hold up well.
• 600g Fresh Peaches: They should yield slightly to thumb pressure. Why this? Fresh fruit provides a seasonal brightness that frozen fruit often lacks.
  • Substitute: Frozen peach slices (thawed and drained). Note: Texture will be softer and less vibrant.
• 115g Unsalted Butter: I prefer a high fat European style butter. Why this? It produces a silkier bourbon sauce with less water evaporation.
  • Substitute: Salted butter. Note: Omit any extra salt in the recipe to balance.
• 310ml Heavy Cream: This is the backbone of the luxury here. Why this? The fat solids provide the "mouth coating" quality we want in a dessert.
  • Substitute: Full fat coconut milk. Note: Adds a distinct tropical flavor and slightly thinner texture.
• 10ml Vanilla Paste: Why this? Provides concentrated flavor and visual appeal with vanilla bean flecks.
  • Substitute: 10ml Vanilla extract. Note: Same flavor profile but lacks the visual seeds.
• 150g Brown Sugar: Why this? The molasses content deepens the caramel notes of the sauce.
  • Substitute: Coconut sugar. Note: Adds a toasted, nutty flavor but is less sweet.

Selecting Bread And Fruit

When picking your peaches, smell them! If they don't smell like a peach, they won't taste like one once baked. I always buy 4 large peaches to ensure I hit that 600g mark. For the bread, 500g is usually one standard loaf.

Don't be afraid to use bread that is a day or two old; in fact, slightly stale bread is actually better because it’s thirstier.

Mixing The Rich Custard

When you whisk together the 200g granulated sugar and 5 large eggs, do it until the mixture lightens in color. This incorporates air and ensures the sugar is fully dissolved before you add the 500ml whole milk. It’s a small step, but it makes the final texture much more uniform.

Necessary Tools In Grandma’s Kitchen

You don't need fancy gadgets to make a world class peach bread pudding, but having the right basics makes the flow much easier. I always use a Lodge Cast Iron Skillet or a deep Pyrex 9x13 Baking Dish. The cast iron gives you those crispy, almost fried edges that are just to die for.

• Large Mixing Bowl: A KitchenAid Glass Bowl is great so you can see if any sugar is stuck at the bottom.
• Whisk: A heavy duty balloon whisk for getting those eggs perfectly incorporated.
• Serrated Knife: Necessary for cutting the 500g brioche into clean 1 inch cubes without squishing them.
• Small Saucepan: For the bourbon sauce. An All Clad Stainless Steel pan is my go to for even heat distribution.
• Kitchen Scale: To ensure you have exactly 600g fresh peaches and 500g bread.

Chef's Note: If you’re using a metal baking pan, the pudding will cook about 5 minutes faster than in glass or ceramic. Always start checking for doneness early!

The Detailed step-by-step Method

This process is all about the "Plan Based Execution." We prep the fruit, build the custard, let the bread soak up all that goodness, and then bake it to a golden brown.

Step 1: Prep And Bread Toasting

Cut 500g brioche bread into 1 inch cubes. Spread them on a baking sheet and toast at 350°F for 10 minutes until they feel dry to the touch. Note: This prevents the bread from turning into mush when the liquid is added.

Step 2: Mixing The Custard Base

In a large bowl, whisk 5 large eggs with 200g granulated sugar until pale. Stir in 500ml whole milk, 150ml of the heavy cream, 10ml vanilla paste, 1 tsp cinnamon, and 0.25 tsp nutmeg. Note: Mixing the spices into the eggs first helps prevent them from clumping.

Step 3: Soaking The Bread Cubes

Place the toasted bread cubes and 600g fresh peaches (tossed in 15ml lemon juice) into your greased baking dish. Pour the custard mixture over the top. Press down gently with a spatula to ensure every piece of bread is submerged.

Step 4: Baking To Golden Perfection

Let the mixture sit for 15 minutes to soak. Bake at 350°F for 45 minutes until the center is set and the top is golden and crackling. Note: If you shake the pan gently, the middle should have a slight jiggle but not look liquid.

Step 5: Adding The Bourbon Sauce

While the pudding bakes, melt 115g unsalted butter in a saucepan. Whisk in 150g brown sugar and the remaining 160ml heavy cream. Bring to a simmer for 3 minutes, then remove from heat and stir in 60ml bourbon. Pour over the warm pudding immediately after it comes out of the oven.

Solving Texture Issues And Blunders

Even the best cooks have days where the oven runs hot or the fruit is juicier than expected. Bread pudding is forgiving, but a few things can go sideways if you aren't careful.

Avoiding A Soggy Center

If your pudding is wet in the middle but brown on top, it’s usually because the bread wasn't toasted enough or the dish was too deep.

Stopping Egg Curdling Issues

When eggs are heated too quickly, they scramble. To avoid this, make sure your oven is properly calibrated. If you see "holes" in the custard, it means the eggs were boiling. Next time, lower the temperature by 25°F. You want a gentle set, not a hard boil.

Sweetening Very Tart Fruit

Sometimes peaches look great but taste like lemons. If your 600g fresh peaches are very tart, toss them with an extra tablespoon of brown sugar along with the 15ml lemon juice before adding them to the bread. This maceration process creates a little extra syrup that balances the dish.

Flavor Variations For Every Season

The beauty of a peach bread pudding recipe is how easily it adapts. While the classic bourbon sauce is my favorite, you can change the flavor profile with just a few swaps.

• Spiced Pecan Version: Add 100g chopped toasted pecans to the bread mixture for a crunch. This reminds me of the Ezekiel Bread Recipe which also has that wonderful nutty texture.
• Ginger Peach Twist: Add 1 tbsp of finely minced crystallized ginger to the custard. It adds a spicy heat that cuts through the 310ml heavy cream.
• Caramel Apple Swap: In the autumn, swap the 600g peaches for Granny Smith apples. Keep the 1 tsp cinnamon and 0.25 tsp nutmeg, but maybe add a pinch of ground cloves.

Making dairy-free Substitutions

For those who can't do dairy, use a full fat oat milk for the 500ml whole milk. It has a similar creamy consistency. Use a vegan butter stick for the sauce, and you'll still get a very respectable result. The texture will be slightly less "custardy" but still delicious.

Adding Spices And Caramel

If bourbon isn't your thing, you can make a simple caramel sauce by omitting the 60ml bourbon and adding a teaspoon of sea salt. This turns it into a Salted Caramel Peach Pudding. Trust me, the salt makes the peaches taste even peachier.

Preserving Freshness And Reducing Waste

Bread pudding is actually better the next day after the flavors have had a chance to marry. But you have to store it correctly so the bread doesn't become a brick.

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: You can freeze the baked pudding for up to 2 months. Thaw in the fridge overnight before reheating.
• Zero Waste Tip: If you have leftover brioche crusts or scraps, don't toss them! Dry them out and pulse them in a blender to make "sweet breadcrumbs" for topping fruit crumbles later. Also, if your peaches are overripe and too soft for slicing, mash them into the custard base instead. They will disappear into the sauce and provide an even more intense fruit flavor.

Reheating Guidelines

Never microwave bread pudding if you can avoid it it makes the brioche rubbery. Instead, put a slice in a 350°F oven for 10 minutes. The edges will crisp back up, and the 115g butter in the sauce will melt back into the bread.

Side Dishes For Serving Dessert

Serving this pudding plain is great, but a few additions can take it to the next level. In my house, we always serve it with a big scoop of cold vanilla bean ice cream. The heat from the pudding melts the ice cream into a second sauce.

If you are serving this for a summer brunch, a bright and acidic drink is essential to cut through the richness of the 5 eggs and heavy cream. Something like a Mango Lemon Drink recipe provides the perfect refreshing counterpoint to the warm, spiced pudding.

If you want a firmer pudding

Use 4 eggs instead of 5 and increase bread to 600g.

If you want a boozier kick

Soak the peaches in the 60ml bourbon for 30 minutes before assembling.

If you want a faster bake

Use a larger, shallower pan to increase the surface area.

Pudding Myths And Facts

Many people think you have to soak the bread overnight. Myth! While you can, a 15 minute soak is actually better for brioche because it keeps the bread from completely disintegrating. Another myth is that you must peel the peaches.

Honestly, the skins soften in the oven and add a beautiful rosy color to the dish. I usually leave them on if the peaches are organic.

Right then, you have the science, the steps, and the little secrets my grandma used to keep in her apron pocket. This peach bread pudding is more than just food; it’s a memory on a plate. Go grab those peaches and get baking!