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Peach Bread Pudding
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Peach Bread Pudding
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Rich and creamy bread pudding laced with cinnamon and wedges of fresh juicy peaches, best served warm with vanilla ice cream.

Prep time
Bake/Cook time
6 servings
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Peach Bread Pudding
Extra Fine Granulated Sugar
Light Brown Sugar
Prep time :
Bake/Cook time :
Yield :
6 servings


  • 1 tablespoon butter
  • 9 cups dry Hawaiian bread or any sweet style bread cut into 1 inch cubes*
  • 2 large ripe yellow peaches, sliced
  • 1/2 cup raisins
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • Pinch salt
  • 2 cups whole milk
  • 1 cup heavy cream
  • 5 tablespoons butter
  • 1 teaspoon Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 cup plus 1 tablespoon for sprinkling Imperial Sugar Light Brown Sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract


  1. Preheat oven to 350°F degrees. Grease an 8x8 baking tray with the butter and set aside.
  2. In a large bowl, combine bread cubes, peaches and raisins. Add cinnamon, nutmeg, white sugar and salt and toss to combine.
  3. In a medium saucepan, combine milk, cream, butter and brown sugar and heat on low until butter is melted.
  4. Pour milk mixture over bread cubes and gently fold through until well combined.
  5. In a separate small bowl, whisk eggs and vanilla and add to bread mixture until soaked through.
  6. Pour mixture into prepared dish and spread out evenly.
  7. Sprinkle last 1 tablespoon of brown sugar on top of pudding and place in oven. Bake for 45 minutes and bread pudding is golden brown on top.
  8. Serve with caramel sauce or whipped cream.


*If the bread is soft, place the cubes on a cookie sheet and bake in an oven for 10 minutes until slightly toasted before using.

Recipe developed for Imperial Sugar by Gerry Speirs @Foodness Gracious.

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