Ingredients
Scale
- 4 tablespoons butter, divided
- 16 ounces pound cake, store-bought or homemade, cubed
- 1 cup chopped pecans
- 2 small peaches, peeled, pitted, and diced
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
- 1 1/4 cups whole milk or half-and-half
- 2 large eggs
- 3/4 cup sour cream
- 2 ounces peach syrup or peach nectar
- 1/4 cup caramel ice cream topping
- Fresh peach slices, for garnish
Instructions
- Preheat oven to 350°F (175°C) and butter a 9×13-inch baking dish.
- In a large bowl, toss cubed pound cake with 2 tablespoons of melted butter, chopped pecans, diced peaches, brown sugar, and cinnamon.
- In another bowl, whisk together milk, eggs, sour cream, and peach syrup until smooth.
- Pour the milk mixture over the pound cake mixture, pressing lightly so the liquid is absorbed. Let sit for 10 minutes.
- Dot the top with remaining 2 tablespoons of butter and cover loosely with foil.
- Bake for 35–40 minutes, removing foil for the last 10 minutes, until the pudding is set and golden brown on top.
- Drizzle caramel topping over the warm bread pudding and garnish with fresh peach slices before serving.
Notes
Let the pudding rest for 10 minutes after baking to set the custard. Use ripe but firm peaches for best results.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg