Whisky Peach Bread Pudding

Now that the weather has turned cooler and it’s starting to feel like fall, especially with the rain recently, I’ve been bitten hard by the baking bug. I baked this last week on a rainy day, and it’s another cozy drizzly day today, so I thought I’d share this today. This is a really nice way to enjoy the last of the peach season in a dessert that’s perfect for fall.

You can substitute Irish whiskey or Bourbon or even brandy or rum for the Scotch, or even leave it out entirely. I like that it adds a little hint of something sweet and slightly smoky that adds to yummy warmness of the dish.

It’s delicious warm right out of the oven, and actually even better warmed up the next day, when the flavors have had a chance to really meld. Either way, take it over the top by serving it with a scoop of ice cream or a (not so) little drizzle of cream.


1/2 Day-Old Baguette, cut in chunks (or any slightly stale bread – about 2- 3 cups depending how you want the bread-to-custard ratio to be)

2 Eggs

1/2 Cup + 1 Tbsp Brown Sugar

1 Cup Milk

1 Cup Heavy Cream

1/4 Cup + 1 Tbsp Whisk[e]y (I used Scotch)

1/2 tsp Vanilla Extract

1/4 tsp Cinnamon

1/4 tsp Salt

1 lb Peach, roughly chopped (1 large or 2 medium peaches)

2 Tbsp Butter


1. Preheat oven to 325F.  Butter an 11 x 7 inch baking dish (or 9 x 9).

2. Whisk together the eggs and 1/2 cup sugar in a large bowl. Whisk in the milk, cream, whisky, vanilla, and cinnamon, then add the bread chunks. Squish the bread a little bit with your fingers or with a fork to make sure the mixture soaks in. Allow the bread to soak luxuriously in the custard mixture for about 20 minutes.

3. While the bread is soaking, melt butter in a medium skillet over medium heat. Add the peach chunks and saute gently for a minute or so, stirring once or twice until peaches start to soften. Add 1 Tbsp whisky and stir. Cook peaches about 4 more minutes until lightly browned.

4. Add peaches to the bread mixture, and stir to combine. Pour into the buttered baking dish, making sure the bread and peaches are evenly distributed in the custard. Sprinkle a little bit of brown sugar on top for a bit of extra crunch.

5. Bake for 1 hour, until nice and golden brown, slightly puffy, and slightly squidgy but firm when poked in the middle. Allow to cool on a wire rack for about 20 minutes before diving in!


One thought on “Whisky Peach Bread Pudding

  1. That does look delicious and perfect for a rainy evening. I shall be having a peach for desert without the pudding… but to make it special will top it with yoghurt, cream and cinnamon ❀ Thanks for sharing the recipe! ❀

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