Table of Contents

Georgia Peach Bread Pudding: A Taste of Southern Comfort

I remember my summers spent at my grandmother’s house in Savannah, Georgia. The air, thick with humidity and the scent of honeysuckle, always carried a hint of something delicious baking in the oven. While her pecan pie was legendary, her peach bread pudding held a special place in my heart. It was warm, comforting, and bursting with the sweet, juicy flavor of Georgia peaches – a true taste of Southern hospitality. This recipe is my homage to those cherished memories, adapted and perfected to bring that same warm, fuzzy feeling to your kitchen.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 70 minutes
Total Time: 2 hours 15 minutes (includes refrigeration time)
Servings: 8
Yield: 1 (11×7 inch) baking dish
Dietary Type: Not specified

Ingredients

4 cups shredded Hawaiian bread
1 (14 ounce) can sweetened condensed milk
3 large eggs
2 – 2 1⁄2 cups sliced canned peaches, drained and juice reserved
1⁄2 cup of the reserved peach juice
3⁄4 cup hot water
1⁄2 cup heavy cream, heated to barely hot
4 tablespoons butter, melted
1 teaspoon vanilla extract
1⁄2 teaspoon almond extract
1 1⁄2 teaspoons cinnamon
1⁄2 teaspoon nutmeg

Equipment Needed

11×7 inch baking dish
Large bowl
Whisk or mixing spoon
Measuring cups and spoons

Instructions

Preheat your oven to 325 degrees F (160 degrees C). This lower temperature allows the bread pudding to bake evenly without drying out.
Generously butter an 11×7 inch baking dish. Ensure all surfaces are coated, paying attention to the corners, to prevent sticking.
In a large bowl, combine the sweetened condensed milk and eggs. Blend well using a whisk or mixing spoon until the mixture is smooth and homogenous. This creates the creamy base for your bread pudding.
Add the drained peaches, peach juice, hot water, heated heavy cream, melted butter, cinnamon, vanilla extract, almond extract, and nutmeg to the bowl. Stir to combine thoroughly. The hot water and cream help to dissolve the condensed milk and spices, creating a flavorful custard.
Add the shredded Hawaiian bread to the bowl. Stir well, ensuring that the bread is completely moistened with the custard mixture. Gently press the bread down to help it absorb the liquid.
Cover the bowl and refrigerate for at least one hour, and up to three hours, stirring occasionally. This allows the bread to fully soak up the custard, resulting in a richer, more flavorful bread pudding. The longer it soaks, the better!
Turn the mixture into the prepared baking dish. Spread evenly across the bottom.
Bake for approximately 70 minutes, or until a knife inserted near the center comes out clean. Keep an eye on the bread pudding during baking. If the top starts to brown too quickly, tent it with foil to prevent burning. The bread pudding is done when the custard is set and the top is golden brown.
Cool slightly before serving. This allows the bread pudding to set further, making it easier to slice and serve.
Refrigerate leftovers promptly.

Expert Tips & Tricks

Bread Choice: While Hawaiian bread is recommended, you can also use brioche, challah, or even stale croissants. Just make sure the bread is slightly dry to absorb the custard better. If using a different bread, you may need to adjust the soaking time.
Spice it Up: For a warm, cozy flavor, try adding a pinch of ground ginger or allspice to the custard mixture.
Prevent Soggy Bottom: To avoid a soggy bottom, you can lightly toast the shredded bread in the oven before soaking it in the custard. This will help it retain its texture during baking.
Even Baking: If your oven has hot spots, rotate the baking dish halfway through the baking time to ensure even browning.
Peach Power: Feel free to use fresh peaches when they’re in season. Simply peel, pit, and slice them before adding them to the recipe. You may need to add a tablespoon of sugar if your peaches aren’t very sweet.
Make Ahead Magic: The bread pudding can be assembled ahead of time and stored in the refrigerator overnight. This allows the flavors to meld together even more. Just add a few minutes to the baking time if baking directly from the fridge.

Serving & Storage Suggestions

This Georgia Peach Bread Pudding is delicious served warm, slightly cooled, or even at room temperature. For an extra decadent treat, serve it with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. A simple dusting of powdered sugar also adds a touch of elegance.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or bake the entire bread pudding in a preheated oven at 300 degrees F (150 degrees C) until heated through. You can also freeze individual slices for longer storage. Wrap tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	335.5 kcal	N/A
Calories from Fat	157 g	47%
Total Fat	17.5 g	26%
Saturated Fat	10.4 g	52%
Cholesterol	131.8 mg	43%
Sodium	140.7 mg	5%
Total Carbohydrate	39.4 g	13%
Dietary Fiber	1.2 g	4%
Sugars	35.6 g	N/A
Protein	7 g	14%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

Dairy-Free Delight: Substitute the heavy cream with coconut cream or almond milk for a dairy-free version. Use a vegan butter alternative.
Gluten-Free Goodness: Use gluten-free bread to make this recipe suitable for those with gluten sensitivities.
Boozy Bread Pudding: Add a splash of bourbon or rum to the custard mixture for an extra kick.
Nutty Nuance: Sprinkle chopped pecans or walnuts over the bread pudding before baking for added texture and flavor.
Seasonal Swaps: Experiment with other fruits, such as blueberries, raspberries, or apples, depending on the season.

FAQs (Frequently Asked Questions)

Q: Can I use fresh peaches instead of canned?
A: Absolutely! Fresh peaches will add even more flavor. Just make sure they are ripe and juicy. You might need to add a tablespoon of sugar if the peaches aren’t very sweet.

Q: Why is it important to refrigerate the bread pudding before baking?
A: Refrigerating allows the bread to fully absorb the custard, resulting in a richer, more flavorful, and less dry bread pudding.

Q: How do I know when the bread pudding is done?
A: A knife inserted near the center should come out clean. The top should also be golden brown and the custard should be set.

Q: Can I freeze the bread pudding?
A: Yes, you can freeze individual slices. Wrap tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before reheating.

Q: What if my bread pudding is too dry?
A: If your bread pudding is too dry, you may have overbaked it. Next time, try reducing the baking time by a few minutes or tenting the top with foil. You can also add a little extra heavy cream to the custard mixture.

Final Thoughts

This Georgia Peach Bread Pudding is more than just a recipe; it’s a taste of Southern comfort, a warm hug in a bowl. It’s a reminder of simpler times, of family gatherings, and of the sweet, juicy flavors of summer. I encourage you to try this recipe and create your own memories. Experiment with different variations, share it with loved ones, and let the comforting aroma fill your kitchen with joy. And don’t forget to let me know how it turns out! Happy baking!

Georgia Peach Bread Pudding Recipe