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Peach Custard Bread Pudding with
Brown Sugar Vanilla Sauce




  • 2 1/2 cups diced fresh peaches
  • 1/4 cup peach nectar
  • 4 to 5 cups soft bread crumbs
  • 2 tablespoons melted butter
  • 4 eggs
  • 1/2 cup granulated sugar
  • 1 3/4 cups half-and-half or whole milk
  • 1 teaspoon vanilla extract

Brown Sugar Vanilla Sauce

  • 1/2 cup brown sugar
  • 2 tablespoons corn syrup
  • 1/4 cup butter
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons vanilla extract


  1. Pudding: Put diced peaches in a saucepan with peach nectar; simmer for about 5 minutes, until peaches are tender.
  2. In a 2- to 2 1/2-quart lightly buttered baking dish or rectangular baking pan, arrange bread crumbs.
  3. Drizzle bread crumbs with 2 tablespoons melted butter then toss with the peach mixture.
  4. In a bowl, whisk eggs with granulated sugar, milk and 1 teaspoon vanilla extract.
  5. Pour mixture over bread crumbs, stirring slightly to distribute milk mixture evenly.
  6. Bake at 325 degrees F for 1 hour to 1 hour and 15 minutes, until set in center. A larger more shallow pan will take less time than a deeper pan.
  7. Brown Sugar Vanilla Sauce: Combine all ingredients in a saucepan over medium heat. bring to a boil, stirring frequently.
  8. Reduce to medium-low and let boil for 5 minutes.
  9. Remove from heat. Sauce will thicken as it cools.

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