Brown Butter Sticky Peach Bread Pudding

Jump to Recipe

If peach cobbler and bread pudding had a baby, I imagine it would taste a whole lot like this Brown Butter Sticky Peach Bread Pudding.

Buttery croissants are soaked in a rich vanilla custard flavored with brown sugar, cinnamon, and allspice, then layered with fresh peaches coated in a sticky brown butter sauce. After baking, the bread pudding is soft and custardy in the center with golden edges and pockets of sweet, buttery peaches throughout.

And because apparently we don’t know when to leave well enough alone, we’re saving some of that brown butter peach sauce to pour over the warm bread pudding before adding a scoop of vanilla ice cream.

Listen.

Make the ice cream mandatory.

This is the kind of dessert you bring out while it’s still warm and let everybody serve themselves straight from the pan. It’s rich, comforting, unapologetically indulgent, and an especially good way to take advantage of fresh peaches during peach season.

Even better, you can assemble the bread pudding ahead of time and allow those croissants to soak overnight before baking.

Let’s make it!

Why You’ll Love This Peach Bread Pudding

There are regular bread puddings, and then there is bread pudding made with buttery croissants and sticky brown butter peaches.

Here’s what makes this one so good:

• Buttery croissants replace traditional bread.
• Fresh peaches are used instead of canned peaches.
• The peaches are peeled easily using a quick blanching method.
• Brown butter gives the peach sauce a rich, nutty flavor.
• Brown sugar adds caramel-like flavor to both the custard and peaches.
• Cinnamon and allspice give the bread pudding warmth without overpowering the peaches.
• The croissants can soak overnight for an even richer texture.
• Extra peach sauce is reserved for serving.
• It can be assembled ahead of time.
• And, most importantly, it’s ridiculously good warm with vanilla ice cream.

This isn’t a dry bread pudding situation. We’re going for a soft, rich, custardy center with golden edges and sticky peaches tucked throughout.

What Is Bread Pudding?

Bread pudding is a baked dessert traditionally made by soaking pieces of stale or dried bread in a custard mixture containing ingredients such as eggs, milk, sugar, butter, vanilla, and warm spices.

It’s one of those old-school desserts that proves you don’t need anything particularly fancy to make something incredible.

Instead of using regular sandwich bread or French bread, this recipe uses croissants.

And yes, it makes a difference.

Croissants already contain plenty of butter, so they create an especially rich and tender bread pudding. Once they’re lightly toasted and soaked in the custard, all of those flaky layers absorb the milk, cream, vanilla, butter, sugar, and spices.

Then we add peaches.

Because we’re not here to play.

Why Use Croissants for Bread Pudding?

Technically, you can make bread pudding with many different types of bread.

But croissants are my favorite for this particular peach bread pudding because they’re already rich and buttery.

Their flaky structure also gives the finished dessert a beautiful texture. Some pieces practically melt into the custard, while others remain slightly more structured and develop golden edges during baking.

Using croissants gives you a bread pudding that’s:

● Rich

● Buttery

● Soft

● Custardy

● Slightly flaky

● Golden around the edges

It also makes the recipe feel a little more special without requiring any complicated techniques.

Brown Butter Sticky Peach Bread Pudding Ingredients

For the Bread Pudding

● 7–8 medium-sized croissants

● 4 large eggs

● 1 cup granulated sugar

● 1 cup brown sugar

● 2 teaspoons cinnamon

● ½ teaspoon allspice

● 1 stick salted butter, melted and cooled

● 1½ cups milk

● 1½ cups heavy whipping cream

● 1 teaspoon pure vanilla extract

For the Brown Butter Sticky Peaches

● 5–6 fresh peaches

● 1 stick salted butter

● 2 teaspoons cornstarch

● 1 cup brown sugar

● ⅓ cup water

● 1 tablespoon pure vanilla extract

Ingredient Notes

Croissants

You’ll need approximately 7 to 8 medium-sized croissants.

They don’t necessarily need to be stale because we’re going to dry them slightly in the oven before adding them to the custard.

If your croissants are already a day or two old and slightly dry, even better.

Avoid crushing the croissants into tiny pieces. Tear them into approximately 1-inch pieces so they retain some texture after soaking.

Fresh Peaches

Fresh peaches are the star of this recipe.

You’ll need approximately 5 to 6 medium peaches. Look for ripe peaches that smell sweet and give slightly when gently pressed.

You don’t want them extremely soft or mushy because they’ll continue cooking in the sauce and again in the bread pudding.

Brown Sugar

Brown sugar appears in both the custard and sticky peach sauce.

It adds sweetness along with a deeper, caramel-like flavor that works beautifully with peaches, cinnamon, vanilla, and especially brown butter.

Heavy Whipping Cream

We’re using a combination of milk and heavy whipping cream instead of milk alone.

The heavy cream gives the custard a richer mouthfeel and helps create that soft, decadent bread pudding texture.

Cinnamon and Allspice

Cinnamon is a natural pairing with peaches, while the smaller amount of allspice adds warmth and depth.

You don’t need a ton of spice here.

The peaches should still taste like peaches.

Salted Butter

You’ll notice we’re using two sticks of salted butter in this recipe, but they’re used differently.

The first stick is melted and cooled before being added to the bread pudding custard.

The second stick gets browned and becomes the base of our sticky peach sauce.

Cornstarch

Cornstarch helps transform the peach juices, brown sugar, butter, and water into a glossy sauce that coats the peaches instead of running straight to the bottom of the bread pudding.

Always mix cornstarch with cool or room-temperature water before adding it to a hot sauce.

Adding dry cornstarch directly to the skillet can cause lumps.

Pure Vanilla Extract

There is vanilla in both the bread pudding and peach sauce.

Use pure vanilla extract if possible. The flavor really comes through in simple custard-based desserts like this.

Do I Need to Peel Peaches for Bread Pudding?

You don’t absolutely have to peel peaches, but I prefer peeling them for this recipe.

Peach skin can separate from the fruit as it cooks, which can create an unpleasant chewy texture in an otherwise soft bread pudding.

Thankfully, you don’t need to stand over the counter fighting with a vegetable peeler.

We’re blanching them instead.

The Easiest Way to Peel Fresh Peaches

This little trick makes peeling fresh peaches ridiculously easy.

1. Cut an X

Using a small paring knife, cut a shallow X into the bottom of each peach.

Don’t cut deeply into the fruit. You’re really just scoring the skin.

2. Boil the Peaches

Bring a large pot of water to a boil.

Carefully lower the peaches into the boiling water and allow them to blanch for approximately 30 seconds.

3. Transfer Them to an Ice Bath

Immediately move the peaches from the boiling water into a large bowl filled with ice water.

This stops the cooking process.

4. Peel

Once the peaches are cool enough to handle, start peeling from the X you cut into the bottom.

The skin should slip right off.

From there, remove the pits and chop the peaches into cubes.

That’s it.

No wrestling with a peeler and no wasting half your peach.

Why Toast the Croissants Before Making Bread Pudding?

This step may seem unnecessary, but don’t skip it.

Fresh croissants already contain a good amount of moisture. If you immediately soak very soft croissants in custard, they can break down too much and become mushy.

Drying them briefly gives them more room to absorb the custard.

Preheat your oven to 300°F, tear the croissants into approximately 1-inch pieces, and spread them onto a baking sheet.

Bake for 8 minutes.

We’re not trying to turn them into croutons.

They should just feel slightly drier on the outside.

Remove them from the oven and allow them to cool before adding them to the custard.

How to Make Brown Butter Sticky Peach Bread Pudding

Now for the good part.

Step 1: Prepare the Croissants

Preheat the oven to 300°F.

Tear 7 to 8 medium croissants into approximately 1-inch pieces.

Spread them onto a baking sheet and bake for 8 minutes.

Remove from the oven and allow them to cool.

Step 2: Make the Bread Pudding Custard

In a large mixing bowl, whisk together:

● 4 eggs

● 1 cup granulated sugar

● 1 cup brown sugar

● 2 teaspoons cinnamon

● ½ teaspoon allspice

Whisk until everything is well combined.

Slowly whisk in 1 stick of melted and cooled salted butter.

It’s important that the butter has cooled somewhat before adding it to the eggs. You don’t want screaming-hot butter hitting your egg mixture.

Pour in:

● 1½ cups milk

● 1½ cups heavy whipping cream

● 1 teaspoon pure vanilla extract

Whisk until the custard is smooth and thoroughly combined.

Step 3: Soak the Croissants

Add the lightly toasted croissant pieces to the custard.

Gently toss and press the croissants into the liquid until every piece has been coated.

Now comes one of the most important parts of this recipe:

Let them soak.

At minimum, allow the croissants to soak for 45 minutes.

But if you have the time?

Let them soak overnight in the refrigerator.

The longer the croissants sit in that custard, the more flavor and moisture they absorb.

Cover the bowl tightly before refrigerating.

How Long Should Bread Pudding Soak?

For this recipe, I recommend:

Minimum: 45 minutes
Better: A few hours
Best: Overnight

A longer soak allows the custard to penetrate the croissants rather than simply coating their surfaces.

If soaking overnight, keep the bread pudding mixture covered and refrigerated.

Do not leave a mixture containing eggs, milk, and heavy cream sitting at room temperature overnight.

Step 4: Prepare the Fresh Peaches

While the bread is soaking, prepare the peaches using the blanching method described above.

Cut an X into the bottom of each peach.

Boil the peaches for approximately 30 seconds, then immediately transfer them into an ice bath.

Peel away the skins, remove the pits, and chop the peaches into cubes.

Set them aside while you brown the butter.

How to Brown Butter

If you’ve never browned butter before, don’t be intimidated.

You’re essentially cooking butter just long enough to toast the milk solids naturally present in it.

That simple extra step transforms regular butter into something nutty, toasted, and almost caramel-like.

And with peaches?

Baby.

Step 1: Melt the Butter

Add 1 stick of salted butter to a large skillet or saucepan over medium heat.

Allow it to melt completely.

Step 2: Keep Cooking

Once melted, the butter will begin bubbling and foaming.

Continue cooking, stirring or swirling frequently.

Step 3: Watch the Milk Solids

As the water in the butter evaporates, you’ll notice small bits forming at the bottom of the pan.

Those milk solids will begin changing from pale to golden brown.

Step 4: Trust Your Nose

Brown butter develops a very noticeable nutty, toasted aroma.

Once the milk solids are deep golden brown and the butter smells nutty, it’s ready.

Do not walk away during this part.

There’s a very short distance between brown butter and burnt butter.

Step 5: Make the Sticky Peach Sauce

Once the butter is browned, reduce the heat.

Stir in 1 cup brown sugar.

Add the chopped peaches and gently stir until they’re coated in the brown butter and sugar mixture.

As the peaches heat, they’ll begin releasing their natural juices.

Meanwhile, whisk together:

● 2 teaspoons cornstarch

● ⅓ cup water

Whisk until completely smooth.

Pour the cornstarch mixture into the peaches and stir.

Continue cooking gently until the liquid thickens into a glossy, sticky peach sauce.

Finally, stir in 1 tablespoon pure vanilla extract.

Remove the skillet from the heat.

And before you start assembling anything:

Reserve some of those peaches and sauce for serving.

Future you will be grateful.

How Thick Should the Peach Sauce Be?

The peach sauce should be thick enough to coat the back of a spoon and cling to the peaches.

Think syrupy and glossy, not gelatinous.

Remember that the sauce will continue thickening slightly as it cools.

If it becomes too thick, stir in a small splash of water.

If it seems too thin, allow it to simmer for another minute or two.

Step 6: Assemble the Peach Bread Pudding

Increase the oven temperature to 350°F.

Lightly grease a 9×9-inch baking dish.

Pour approximately half of the soaked croissant mixture into the bottom of the baking dish.

Spread it into an even layer.

Spoon some of the brown butter sticky peaches over the top.

Then add the remaining croissant mixture.

Spoon additional peaches over the top.

Remember to keep some of the peach sauce reserved for serving.

Gently press down any croissant pieces sticking far above the custard so they don’t become overly dry during baking.

Step 7: Bake

Bake the bread pudding uncovered at 350°F for approximately 45 minutes.

The edges should look set and lightly golden.

But here’s the important part:

The center should still jiggle slightly.

We’re making bread pudding, not peach-flavored drywall.

That little jiggle means there is still moisture in the center. The custard will continue setting as the bread pudding rests.

If you bake it until the center is completely stiff in the oven, there’s a good chance you’ve gone too far.

How Do You Know When Bread Pudding Is Done?

Knowing when to remove bread pudding from the oven is one of the biggest differences between a moist, custardy bread pudding and a dry one.

Look for these signs:

● The edges are set.

● The top is lightly golden.

● The custard no longer looks liquid.

● The center has a gentle jiggle.

● A knife inserted near the center should come out mostly clean without liquid custard coating it.

The middle does not need to feel completely firm.

It will continue cooking from residual heat as the pan rests.

Let the Bread Pudding Rest

I know.

It smells good.

There’s peach sauce sitting right there.

You bought ice cream.

But give it a minute.

Allow the bread pudding to cool for approximately 20 to 25 minutes before serving.

This gives the custard time to finish setting and makes the bread pudding much easier to scoop or slice.

Serve it too soon and it may fall apart.

Still delicious.

Just chaotic.

How to Serve Brown Butter Peach Bread Pudding

Now we can act up.

Scoop the warm peach bread pudding into a bowl or onto a dessert plate.

Warm the reserved brown butter peach sauce if necessary and spoon it generously over the top.

Then add a scoop of vanilla ice cream.

The warm bread pudding starts melting the ice cream, the vanilla mixes with that sticky brown butter peach sauce, and suddenly nobody at the table has anything to say.

That’s how you know you did it right.

You could also serve it with:

● Fresh whipped cream

● Powdered sugar

● Caramel sauce

● Toasted pecans

● Fresh peach slices

But honestly?

Peach sauce + vanilla ice cream.

Done.

Can I Use Canned Peaches?

Fresh peaches are my first choice because their flavor and texture are perfect for this dessert.

However, if peaches aren’t in season, canned peaches can work.

Choose peaches packed in juice rather than heavy syrup and drain them very well before using.

Because canned peaches are already soft, you won’t need to cook them as long in the brown butter sauce.

Frozen peaches can also work. Thaw and drain them first to prevent excess water from thinning the sauce.

Can I Make Peach Bread Pudding Ahead of Time?

Absolutely.

In fact, part of this recipe benefits from being made ahead.

You can prepare the custard and croissants the night before, cover the mixture, and refrigerate it overnight.

Prepare the peaches separately and refrigerate them once cooled.

When you’re ready to bake, assemble everything in your baking dish and bake according to the recipe.

This makes it a great dessert for holidays, Sunday dinner, brunch, cookouts, or entertaining because most of the prep can be completed before your guests arrive.

Can I Assemble the Entire Bread Pudding the Night Before?

Yes.

You can assemble the bread pudding in your baking dish, cover it tightly, and refrigerate it overnight.

However, I recommend reserving the extra peach sauce separately so you’ll still have plenty for serving.

When you’re ready to bake, remove the baking dish from the refrigerator while the oven preheats.

Because the bread pudding will be cold, it may need a few additional minutes of baking time.

Use the appearance and texture of the center rather than relying solely on the timer.

How to Store Peach Bread Pudding

Because this bread pudding contains eggs, milk, heavy cream, and fresh fruit, leftovers should be refrigerated.

Allow the bread pudding to cool, then cover the baking dish tightly or transfer individual portions to airtight containers.

Store in the refrigerator for approximately 3 to 4 days.

Store any leftover peach sauce separately in an airtight container.

How to Reheat Bread Pudding

Microwave

Place an individual serving on a microwave-safe plate and heat in short intervals until warmed through.

Warm the peach sauce separately and spoon it over the bread pudding before serving.

Oven

For larger portions, cover the bread pudding loosely with foil and warm it in a 300°F oven until heated through.

Covering it helps prevent the top from becoming too dry.

If the bread pudding seems slightly dry after refrigeration, spoon a little peach sauce over it before reheating.

Can You Freeze Peach Bread Pudding?

Yes.

Allow the baked bread pudding to cool completely before freezing.

Wrap individual portions tightly or place them in freezer-safe airtight containers.

Freeze for up to approximately 2 months for the best texture.

Thaw overnight in the refrigerator before reheating.

I prefer freezing the peach sauce separately so you can warm it and spoon it over the bread pudding just before serving.

Tips for the BEST Peach Bread Pudding

1. Dry the Croissants First

Eight minutes in a low oven makes a difference.

Slightly dried croissants absorb custard much better than extremely fresh, soft croissants.

2. Give Them Time to Soak

Forty-five minutes is the minimum.

If you can soak them overnight, do it.

3. Don’t Burn the Brown Butter

Stay close to the stove.

Once you start seeing golden milk solids and smelling that nutty aroma, things move quickly.

4. Use Fresh, Ripe Peaches

A peach dessert is only going to be as flavorful as the peaches you put into it.

Choose ripe, fragrant peaches whenever possible.

5. Don’t Overcook the Peaches

They’ll cook once in the sauce and again in the oven.

Cook them only until they begin softening so they don’t completely disappear into the bread pudding.

6. Don’t Overbake the Bread Pudding

This might be the biggest tip of them all.

Slight jiggle = good.

Dry and stiff = we went too far.

7. Let It Rest

Give it 20 to 25 minutes after baking.

The custard needs that time to finish setting.

8. Reserve Some Peach Sauce

Do not accidentally put every last peach into the baking dish.

You want that sticky brown butter sauce for serving.

I promise.

Frequently Asked Questions

Can I use regular bread instead of croissants?

Yes.

Brioche, challah, French bread, or another sturdy enriched bread can be substituted.

The final texture and richness will vary depending on the bread used.

Do croissants need to be stale for bread pudding?

No.

Because we’re lightly drying the croissants in the oven, they don’t need to be stale beforehand.

Day-old croissants work beautifully, though.

Why is my bread pudding soggy?

Bread pudding should be moist and custardy, but it shouldn’t contain pools of raw custard.

If it seems excessively wet, it may need additional baking time.

Give it another 5 to 10 minutes and check again.

Also remember to let the pudding rest after baking. The center continues setting as it cools.

Why is my bread pudding dry?

The most likely culprit is overbaking.

Remove the bread pudding while the center still has a slight jiggle.

Using enough custard and allowing the croissants sufficient soaking time also helps prevent dryness.

Can I leave the peach skins on?

Yes, but I prefer removing them.

Blanching the peaches takes only a few minutes and creates a smoother finished texture.

Can I use frozen peaches?

Yes.

Thaw them completely and drain away excess liquid before making the sauce.

Can I soak bread pudding overnight?

Yes, and I recommend it when you have the time.

Cover the mixture and keep it refrigerated while soaking.

Should bread pudding be refrigerated?

Yes.

Once cooled, bread pudding containing eggs and dairy should be stored covered in the refrigerator.

Comments

comments