Peach Bread Pudding with Molten Praline Sauce

I love bread pudding, my husband loves peaches.  I decided to make a marriage as yummy as ours and combine the two.

This recipe was originally posted under Simple Super Bowl Sunday Supper.


1 loaf French Bread cut into 1″ slices

6 eggs

1–29 oz. can of sliced peaches, drained with syrup reserved (should be around 1 1/4 c. syrup)

1/2 c. brown sugar

1 tsp. vanilla extract

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 c. cream (evaporated milk can be substituted)

1/4 c. butter, softened

Molten Praline:

1/2 c. butter

1/2 c. cream (no substitutions)

1 c. brown sugar

1 tsp. vanilla extract


Lay bread slices in two rows in the bottom of a 13x9x2″ baking dish in a scalloped fashion. Spread peaches around on top of bread.

 Mix together eggs, peach syrup, brown sugar, salt, cinnamon, nutmeg, and cream. Pour over bread and peaches.

Chill for 20 minutes to allow bread to soak up liquid. Dot with butter and bake for 1 hour.

Prepare praline sauce:

Place butter, cream, and brown sugar in a small saucepot and heat over low heat until sugar is dissolved, 10 to 15 min.

Add vanilla.

Spoon over each portion of finished bread pudding or pour over entire pudding.

App. 16 servings.

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