6 Reviews of Peach Bread Pudding

From: Lee from New Mexico

On Aug 6, 2008

There is nothing in this world better than Peach something, anything involving peaches is already a winner in my book. I am especially happy if it containes frozen peaches as this means I can make it anytime of the year. I did make this using fresh peaches and 5 stars is just not enough, it was excellent and has joines my "make frequently" cookbook. I can hardly wait for our next potluck at work, guess what I am taking. Thank you so much for sharing such a wonderful and easy recipe. Lee

From: Calee

On Jun 10, 2008

This is a wonderful recipe for bread pudding. Easy to make good directions. Cooking the pudding in a water bath makes it custard- like bread pudding. I love the peaches in this I used 3 large peaches and cubed them, but next time I will just slice. Served with either whipped cream or ice cream this is a hit with my family! Thanks for sharing this recipe, one that we will enjoy many times again. Made for camerless chef game in the cooking photo forum.

From: VLizzle

On Aug 6, 2008

Excellent! I used 6 slices of Pepperidge Farm Breakfast Bread with Blueberries and Yogurt and I didn't bother to butter the bread. I also added a generous handful of blueberries. I believe it is key to a good bread pudding to use a water bath.

From: KITTENCAL

On Oct 14, 2008

I doubled the complete recipe and baked it in a larger casserole dish, I use half peaches and nectarines, also for a double recipe I used 1 tablespoon vanilla, for my sweet-tooth family the sugar amount neded to be increased slightly, this baked out wonderful and was thoroughly enjoyed, thanks Syd!

From: Jess4Freedom

On Nov 24, 2008

Syd you made my dinner fabulous yet again. I used frozen peaches which I thawed out and let come to room temperature. I used a nice potato bread. I almost missed the part about the water bath, but caught it right before putting it in the oven. I had to bump the sugar up to 3/4 cup because we like it sweeter than most. I messed up and put in 1/4 tsp vanilla and 1 tsp of almond. I really don't think it harmed it though. If anything it made it take on more of an Amaretto flavor, which I love. Made and Reviewed for Please Review My Recipe Tag - Thanks!

From: MemphisMommy

On Jul 9, 2009

Fantastic! The water bath while baking is key. I used probably 2 cups of fresh peaches w/ skins on in your recipe as well as usng fat free evaporated milk. I used a honey-nut type of sanwhich bread minus the crusts and it was wonderful. The only thing I think I needed to change was the cooking time. I had mine in for probably a good hour.At about 40 minutes it still looked runny and not setting up so I changed to convection cooking(it auto does this if needed)and let it bake for another 15....It then set up much better. Maybe I used more peached than called for so it had more of a water content?? Anyway, it all worked out in the end, and hubby loved it as our desert last night-Thank You-I'll be using this one again and again!