Peach Bread Pudding with Bourbon and Vanilla Bean
This peach bread pudding recipe is super simple, and takes less than 25 minutes in the oven. It's also egg-free, with a rich, crispy texture from butter combined with white sugar. Feel free to swap out any other summer fruit you like, but don't skip the bourbon or vanilla bean unless you absolutely must.
- 4 cups bread torn or cut into bite-sized pieces
- ¼ cup sugar
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¾ cup butter melted
- 2 cups peaches chopped, skin on
- ¼ cup Bourbon
- ½ vanilla bean seeds scraped
- 1 cup dark brown sugar
Preheat oven to 350ºF and butter a square oven-safe dish.
In a large bowl stir bread, sugar, cinnamon and nutmeg together. Add melted butter and toss until bread is well coated. Set aside.
In another bowl, mix together chopped peaches, Bourbon, vanilla bean seeds, and brown sugar until well combined.
Spread one third of peach mixture into buttered dish. Top with half of bread mixture. Spread second third of peaches into dish. Top with remaining bread mixture . Finish with last third of peaches.
Bake uncovered for 23-25 minutes until fruit is soft and top is golden and crispy. Serve warm alone, or topped with whipped cream or ice cream.