Peachy Keen Bread Pudding: A Caramel-Kissed Delight!

Bread pudding: that humble dessert, the champion of repurposing stale bread, and a blank canvas for culinary creativity. Today, we’re taking it to the next level with a summer-inspired twist: Peachy Bread Pudding with Caramel Sauce. Imagine sweet, juicy peaches baked into a custardy bread pudding, all drizzled with a luscious, homemade caramel sauce. This isn’t just dessert; it’s an experience. It’s comfort food elevated. It’s the perfect ending to a summer barbecue or a cozy treat on a chilly evening.

This recipe builds on classic bread pudding principles but incorporates fresh peaches and a rich caramel sauce that elevates the entire dish. The combination of the soft, soaked bread, the bursts of peach flavor, and the decadent caramel makes for an unforgettable dessert that’s sure to impress.

**Why You’ll Love This Peachy Bread Pudding:**

* **Perfect for Using Stale Bread:** Reduce food waste and turn leftover bread into something extraordinary.
* **Summer Flavors:** The juicy peaches add a refreshing and seasonal touch.
* **Homemade Caramel Sauce:** No store-bought sauce can compare to the rich, buttery flavor of homemade caramel.
* **Impressive Yet Easy:** While it looks sophisticated, this recipe is surprisingly simple to make.
* **Customizable:** Adapt the recipe to your liking by using different types of bread, adding nuts, or experimenting with different spices.

**Let’s Get Baking!**

Here’s a detailed recipe with step-by-step instructions to guide you through creating this peachy masterpiece.

**Yields:** 8-10 servings
**Prep time:** 30 minutes
**Cook time:** 50-60 minutes

**Ingredients:**

**For the Bread Pudding:**

* 8 cups stale bread, cubed (French bread, challah, brioche, or even croissants work well)
* 3 cups milk (whole milk or 2% milk)
* 1 cup heavy cream
* 1 cup granulated sugar
* 4 large eggs
* 2 large egg yolks
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* Pinch of salt
* 2 cups fresh peaches, peeled and diced (about 3-4 peaches)
* 2 tablespoons unsalted butter, melted (for greasing the pan)

**For the Caramel Sauce:**

* 1 cup granulated sugar
* 6 tablespoons (3 ounces) unsalted butter, cut into pieces
* 1/2 cup heavy cream
* 1/4 teaspoon sea salt (or regular salt)
* 1 teaspoon vanilla extract

**Equipment:**

* 9×13 inch baking dish
* Large mixing bowl
* Whisk
* Saucepan
* Wooden spoon or heat-resistant spatula
* Measuring cups and spoons

**Instructions:**

**Part 1: Making the Caramel Sauce**

This step is best done first, as the caramel sauce needs time to cool slightly before serving. Don’t be intimidated by making caramel; it’s easier than you think! Just follow these steps carefully.

1. **Prepare the Sugar:** In a medium-sized saucepan (preferably light-colored so you can better monitor the color of the sugar), pour in the granulated sugar. Place the saucepan over medium heat.

2. **Melt the Sugar:** Let the sugar melt undisturbed. Do NOT stir it at this point. Just let the heat do its work. As the sugar melts, it will start to turn golden around the edges. If you see any dry spots forming, you can gently swirl the pan (but still avoid stirring).

3. **Watch for Amber Color:** Continue cooking the sugar until it turns a deep amber color. This is crucial for achieving that rich caramel flavor. Be careful not to burn the sugar, as it will become bitter. The color should resemble a copper penny.

4. **Add the Butter:** Once the sugar has reached the desired amber color, remove the saucepan from the heat. Immediately add the butter pieces to the melted sugar. Be careful, as the mixture will bubble up vigorously.

5. **Stir Until Smooth:** Stir the butter into the melted sugar using a wooden spoon or heat-resistant spatula. The mixture will initially separate, but continue stirring until the butter is completely melted and the mixture is smooth and homogenous.

6. **Pour in the Cream:** Slowly pour in the heavy cream while stirring continuously. Again, the mixture will bubble up, so be cautious. Continue stirring until the cream is fully incorporated and the sauce is smooth.

7. **Bring to a Gentle Boil:** Return the saucepan to low heat and bring the caramel sauce to a gentle simmer. Let it simmer for 1-2 minutes, stirring constantly, to ensure that all the ingredients are well combined and the sauce thickens slightly.

8. **Remove from Heat and Add Vanilla & Salt:** Take the saucepan off the heat and stir in the vanilla extract and salt. The salt helps to balance the sweetness of the caramel and enhances its flavor.

9. **Cool Slightly:** Let the caramel sauce cool slightly while you prepare the bread pudding. As it cools, it will thicken further.

**Tips for Perfect Caramel:**

* **Use a heavy-bottomed saucepan:** This will help to distribute the heat evenly and prevent the sugar from burning.
* **Don’t stir the sugar until it starts to melt:** Stirring can cause the sugar to crystallize.
* **Watch the color carefully:** The sugar should be a deep amber color, but not burnt.
* **Be careful when adding the butter and cream:** The mixture will bubble up, so use caution and stir continuously.
* **If the caramel seizes up, don’t panic!** Just add a tablespoon or two of water and continue stirring over low heat until it becomes smooth again.

**Part 2: Preparing the Bread Pudding**

Now that your caramel sauce is resting, it’s time to focus on the bread pudding itself. This part is straightforward and involves soaking the bread in a flavorful custard mixture.

1. **Preheat Oven and Grease Pan:** Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with the melted butter. Make sure to coat the entire surface of the dish to prevent the bread pudding from sticking.

2. **Arrange the Bread:** Place the cubed stale bread into the greased baking dish. Spread the bread evenly across the bottom of the dish.

3. **Prepare the Custard:** In a large mixing bowl, whisk together the milk, heavy cream, granulated sugar, eggs, egg yolks, vanilla extract, cinnamon, nutmeg, and salt. Whisk until all the ingredients are well combined and the mixture is smooth.

4. **Pour Custard Over Bread:** Pour the custard mixture evenly over the bread in the baking dish. Gently press down on the bread with your hands or a spatula to ensure that it is fully submerged in the custard. This helps the bread absorb the liquid evenly.

5. **Add the Peaches:** Sprinkle the diced peaches evenly over the top of the bread pudding. Gently press them down into the custard so they are partially submerged.

6. **Let it Soak:** Let the bread pudding sit at room temperature for at least 30 minutes, or even up to an hour. This allows the bread to fully absorb the custard and soften, resulting in a moist and delicious bread pudding. This step is crucial for the best texture.

**Part 3: Baking and Serving**

With the bread pudding prepped and ready, it’s time to bake it to golden-brown perfection.

1. **Bake the Bread Pudding:** Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the bread pudding is golden brown on top and set in the center. A knife inserted into the center should come out relatively clean (a little custard is okay).

2. **Let it Cool Slightly:** Once baked, remove the bread pudding from the oven and let it cool slightly for about 10-15 minutes before serving. This allows the bread pudding to set further and makes it easier to slice.

3. **Serve with Caramel Sauce:** To serve, cut the bread pudding into squares and drizzle generously with the homemade caramel sauce. The warm caramel sauce will melt slightly into the bread pudding, creating a truly decadent and irresistible dessert.

**Optional Additions and Variations:**

* **Nuts:** Add chopped pecans, walnuts, or almonds to the bread pudding for extra texture and flavor.
* **Raisins:** Soak raisins in rum or bourbon before adding them to the bread pudding for a boozy twist.
* **Chocolate Chips:** Sprinkle chocolate chips over the bread pudding before baking for a chocolatey indulgence.
* **Spices:** Experiment with different spices, such as cardamom, ginger, or cloves, to add depth of flavor.
* **Different Fruits:** Substitute the peaches with other fruits, such as apples, berries, or pears.
* **Boozy Bread Pudding:** Add 2-3 tablespoons of bourbon, rum, or brandy to the custard mixture for a more adult version.
* **Cream Cheese Swirl:** Mix softened cream cheese with a little sugar and vanilla, then swirl it into the bread pudding before baking.
* **Croissant Bread Pudding:** Use croissants instead of regular bread for an extra buttery and flaky bread pudding.

**Tips for Success:**

* **Use Stale Bread:** This is key to preventing the bread pudding from becoming soggy. Stale bread absorbs the custard better.
* **Don’t Overbake:** Overbaking will result in a dry bread pudding. The bread pudding is done when it is set in the center and golden brown on top.
* **Let it Soak:** Don’t skip the soaking step! This allows the bread to fully absorb the custard and soften.
* **Adjust Sweetness:** Adjust the amount of sugar to your liking, depending on the sweetness of the peaches and your personal preference.
* **Make Ahead:** The bread pudding can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
* **Reheating:** Reheat leftover bread pudding in the microwave or oven. To reheat in the oven, cover the bread pudding with foil to prevent it from drying out.

**Troubleshooting:**

* **Bread pudding is too dry:** You may have overbaked it. Try reducing the baking time next time, or adding more liquid to the custard.
* **Bread pudding is too soggy:** You may not have used stale enough bread, or you may have added too much liquid. Try using drier bread next time, or reducing the amount of liquid.
* **Caramel sauce is too thick:** Add a tablespoon or two of water and stir over low heat until it thins out.
* **Caramel sauce is too thin:** Simmer the sauce over low heat for a few more minutes, stirring constantly, until it thickens.

**Serving Suggestions:**

* Serve warm with a generous drizzle of caramel sauce.
* Top with a scoop of vanilla ice cream or whipped cream.
* Garnish with fresh peach slices or a sprinkle of cinnamon.
* Enjoy it for breakfast, brunch, or dessert!

**Storage Instructions:**

Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

**Enjoy Your Peachy Keen Bread Pudding!**

This Peachy Bread Pudding with Caramel Sauce is a delightful dessert that’s perfect for any occasion. The combination of sweet peaches, custardy bread, and rich caramel is simply irresistible. So, gather your ingredients, preheat your oven, and get ready to bake a batch of this peachy keen goodness! You won’t be disappointed. This recipe is more than just a dessert; it’s a memory waiting to be made.

**Frequently Asked Questions (FAQs)**

* **Can I use frozen peaches?** While fresh peaches are preferred, you can use frozen peaches in a pinch. Make sure to thaw them completely and drain off any excess liquid before adding them to the bread pudding.
* **What kind of bread is best for bread pudding?** French bread, challah, brioche, and croissants all work well. The key is to use stale bread.
* **Can I make this recipe vegan?** Yes, you can make this recipe vegan by using plant-based milk and cream, as well as a vegan egg replacement.
* **Can I add alcohol to this recipe?** Yes, you can add 2-3 tablespoons of bourbon, rum, or brandy to the custard mixture for a boozy twist.
* **How do I prevent the bread pudding from sticking to the pan?** Make sure to grease the baking dish thoroughly with melted butter.
* **Can I make this recipe in advance?** Yes, you can assemble the bread pudding ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
* **What if I don’t have heavy cream?** You can substitute half-and-half or even whole milk, but the bread pudding won’t be as rich and creamy.
* **My caramel sauce crystalized, what did I do wrong?** Crystalization can happen if sugar granules are introduced during the melting process. Avoid stirring the sugar while it’s melting, and if necessary, swirl the pan gently instead. If crystalization does occur, try adding a tablespoon or two of water and simmering over low heat, stirring until the sugar dissolves.

Enjoy baking this delightful Peachy Bread Pudding, and let us know how it turns out! We love hearing your feedback and seeing your creations!