Maple Peach Bread Pudding

I found the recipe in a magazine I was reading last Friday and it reminded me of the peach bread pudding my friend ordered when we had lunch one time at a popular restaurant. Sad to say we were disappointed with it because it was kind of dry and bland. My idea of a bread pudding is moist and smooth textured, not too sweet and tastes of custard. I love making bread pudding and have made quite a few variations but not something with peaches. So the bread pudding made it to my mental note of prospective projects in the kitchen for the weekend.

I dropped by the grocery store on my way home and I bought my challah bread, peaches, maple syrup and other ingredients I need for the pudding. But come cooking time and I realized I left the magazine on my desk at work. So I had to call my friend and asked her to take a picture of the recipe for me. I’m telling you, I may get sidetracked many times but I can also be so determined whenever I set my mind into something.

The only change I did in the recipe is using egg yolks instead of whole eggs because I have some ready in the fridge left from something else I made which required only egg whites and the absence of peach schnapps which is optional anyway. Here's the finished product- fresh from the oven! 

Isn't it gorgeous? I have to post an update when I serve it to my friends at work tomorrow.

UPDATE:  next day 

I noticed that the top of the bread pudding is no longer as glossy as when I just took it out of the oven but it's still delicious, sweet- but not too sweet. Maple and peach is really a nice combination of flavors.

It was gone before ten a.m.

Here's how to make it:

Maple Peach Bread Pudding


1 lb brioche or challah bread, cut into 1-inch pieces (about 12 cups)
5 tbsp unsalted butter
2 large ripe yellow peaches, pitted and sliced into ½ inch pieces
1 cup sugar, plus 2 tbsp for topping
¼ cup peach schnapps (optional- I used a teaspoon of peach flavoring instead)
4 extra large eggs, beaten
3 cups milk
½ cup grade A maple syrup


1.Preheat oven to 350°F. Spread brioche on rimmed baking sheet and toast for about 15 minutes turning once or twice.
2.Melt butter in a large skillet, reserve 3 tablespoons
3.Add peaches and ¼ cup sugar to skillet and cook over medium heat stirring occasionally about 15 minutes
4.Remove from heat and add schnapps if desired. Return to skillet to heat and cook until sauce is slightly thickened, about 1 minute. Stir in ¼ cup of maple syrup.
5.In a large bowl, whisk eggs, milk and ¾ cup sugar. Add brioche and peach mixture and toss until coated. Let stand 5-10 minutes.
6.Brush an 8 x 11 in. baking dish with 1 tbsp melted butter. Add bread pudding mix and drizzle with remaining syrup and 2 tbsp butter. Sprinkle with 2 tbsp sugar.

7.Bake for 50 minutes until pudding is set and top is golden and slightly crispy. Let cool and serve.


  1. I have a suggestion if you want to keep it glossy.. and since it's a peach bread pudding I think it's would suit it.

    In a sauce pan, add in 3 tbsp of apricot preserves, and a little bit of sugar.
    Cook over high heat til it boils for a few seconds.
    Strain the apricot mixture.
    While the Bread Pudding is still warm, brush the glaze over.

    and voila! :]

    Works with red currant jelly as well.
    Both apricots preserves and red currant jelly contains enough pectin so that when boiled to between 225 and 228 degrees it will stiffen slightly as it cools and not be stick to the touch.

    I normally do this when I make pastries/sweets :]

  2. Thank you for the suggestion. I will try it next time. In fact, I'll try it tomorrow night coz' I have to make this bread pudding again for a friend.

  3. Do you remember what month this was in people. I saw it the other day at the dentist and i want to make it badly..

  4. There, I posted the recipe for you. I should have done that right when I made it. Have fun baking!


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