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This post has been sponsored by California Cling Peaches. All thoughts and opinions are my own.
Make this Cling Peach Bread Pudding for a dessert recipe that is sweet, easy, and delicious. Loaded with peaches, any bread that you have, and a creamy brown sugar sauce. The perfect treat to make ahead of time.
It is almost time to celebrate the holidays and for me, that means we are fully into the baking season.
This is that time of the year when the weather finally begins to cool down and I enjoy creating baked goods now more than any other time of year. It is also perfect because I can share these goods with family and friends. There is no question that this year is looking much different than in previous years. So I am focusing on smaller gatherings and small holiday meals to keep me from making frequent trips to the grocery store.
One area that I am helps me to do that while keeping me fully stocked and ready to go is cling peaches. I am able to take full advantage of California Cling Peaches well beyond the peach season and use them in so many different recipes.
Why use California Cling Peaches?
This year I have kept California Cling Peaches stocked in my pantry. It is one less thing for me to worry about and I can use them in smoothies, salads, oatmeal, and a topping for ice cream. They are available all year long at most local grocery stores in cans, jars, and single-serve cups. This makes them always ready, always, affordable, always delicious, and perfect for your pantry. The California Cling Peach farmers are leaders in growing and harvesting the highest quality, safest, best tasting, and most economical cling peaches in the world.
When looking for them in your local grocery store be sure to check the label for USA/California Grown to make sure you’re getting the best cling peaches available and make sure your pantry is stocked with enough to last you for the next few months.
Today I will be using cling peaches to make a sweet and delicious bread pudding that is sure to be a hit this holiday season. Let's get started!
What ingredients do I need to make this peach bread pudding with canned cling peaches?
- Diced California Cling Peaches
- Butter
- Bread
- Pecans
- Eggs
- Milk
- Sugar
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
How to make this peach bread pudding recipe:
Begin the recipe by grabbing a 13x9-inch rectangle baking dish and prepare the bread by cutting it into small 1 inch pieces. Melt the butter and add it evenly to the bottom of the baking dish. Add the prepared bread and top with the drained and diced California Cling Peaches (save the liquid) and chopped pecans. Spread them both around to make sure the bread is evenly covered with the cling peaches and chopped pecans.
Using a medium mixing bowl, whisk together the eggs, milk, brown sugar, vanilla extract, ground cinnamon and ground nutmeg until combined.
Slowly pour the egg mixture in the baking dish over the bread, cling peaches, and pecans. Use a spoon or spatula to press the mixture down into the pan to make sure the bread is completely submerged in the egg mixture. Place the bread pudding into the refrigerator overnight to prepare in advance or cover and allow it to sit undisturbed at room temperature up to 1 hour.
If you have allowed the bread pudding to set in the refrigerator overnight, when you are ready to bake, remove the bread pudding from the refrigerator and allow it to come to room temperature for 15 minutes before placing in the oven to bake.
While the bread pudding is baking in the oven, prepare the brown sugar sauce. Using a small saucepan over low heat, add in the butter, brown sugar, reserved liquid from the diced cling peaches, ground nutmeg, vanilla extract and salt. Whisk until combined and cook for about 5 minutes. Remove the saucepan from heat and slowly whisk in the lightly beaten egg.
Carefully remove the cling peach bread pudding from the oven and top with the brown sugar sauce. Serve warm and Enjoy!
What kind of bread should I use for bread pudding?
When it comes to bread pudding, you can use any day-old loaf bread that you have in your kitchen. Use bread that is a little hard or stale because it works perfectly for this recipe as it soaks up all the liquid to make the best bread pudding recipe. I do not recommend using any fresh bread as it will not work the same as old bread. Try using regular sandwich bread, French bread, Italian bread, sourdough bread, or any combination of these.
Recipe
Cling Peach Bread Pudding
Ingredients
- For Bread Pudding
- 3 tablespoons butter
- 1 pound loaf bread, cut into 1-inch pieces
- 1 ½ cups diced California Cling Peaches, drained with liquid reserved
- ⅓ cup finely chopped pecans
- 3 large egg
- 4 cups milk
- 1 cup brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Brown Sugar Sauce
- ½ cup butter
- 1 cup brown sugar
- ⅓ cup reserved liquid from canned cling peaches
- ¼ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 large egg, lightly beaten
Instructions
- Begin the recipe by grabbing a 13×9-inch rectangle baking dish and prepare the 1 pound of bread by cutting it into small 1 inch pieces.
- Melt the 3 tablespoons butter and add it evenly to the bottom of the baking dish. Add the prepared 1 pound of prepared bread and top with the drained and diced 1 ½ cups California Cling Peaches (save the liquid) and ⅓ cup chopped pecans. Spread both around to make sure the bread is evenly covered with the cling peaches and chopped pecans.
- Using a medium mixing bowl, whisk together the 3 large eggs, 4 cups milk, 1 cup brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon and ½ teaspoon ground nutmeg until combined.
- Slowly pour the egg mixture in the baking dish over the bread, cling peaches, and pecans. Use a spoon or spatula to press the mixture down into the pan to make sure the bread is completely submerged in the mixture.
- Place the bread pudding into the refrigerator overnight to prepare in advance or cover and allow it to sit at room temperature undisturbed up to 1 hour.
- If you have allowed the bread pudding to set in the refrigerator overnight, when you are ready to bake, remove the bread pudding from the refrigerator and allow it to come to room temperature for 15 minutes before placing in the oven to bake.
- Place the peach bread pudding into an oven that is preheated to 375 degrees F. Bake for 1 hour or until it is fluffy and has browned.
- While the bread pudding is baking in the oven, prepare the brown sugar sauce. Using a small saucepan over low heat, add in ½ cup butter, 1 cup brown sugar, the ⅓ cup of the reserved liquid from the cling peaches, ¼ teaspoon ground nutmeg, ½ teaspoon vanilla extract and ¼ teaspoon salt.
- Whisk the sauce until combined and cook/heat for about 5 minutes. Remove the saucepan from the heat and slowly whisk in the 1 large lightly beaten egg.
- Carefully remove the cling peach bread pudding from the oven and top with the brown sugar sauce. Serve warm and Enjoy!
- Store any leftovers in an airtight container in the refrigerator up to 3 days. Reheat before serving.
Nutrition
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Need a few more peach recipe ideas? Try these:
Have any comments, questions, or other delicious ideas for this Peach Bread Pudding? Please share them in the comments below!
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