Blueberry & Peach Bread Pudding

Yes, I turned on the stove and then retreated to the air conditioned bedroom while this monster baked on Monday night – prepping for Tuesday’s dinner party.  This came out like a dream.  Topped with vanilla ice-cream brought by a guest, it was delicious and a great way to use up blueberries.

Blueberry & Peach Bread Pudding (warning, these measurements are given by the seat of my pants – I will explain in the To Do section)


  • 2 or 2.5 cups of old bread torn into pieces
  • 3 eggs
  • 2 cups milk (skim or soy or whatever you’ve got)
  • 1/4 cup maple syrup
  • 1/4 cup bourbon (optional, add more milk instead – I am saving some milk for my coffee, hence the bourbon)
  • 1 tablespoon vanilla
  • 1/2 cup sugar
  • 1.5 cups blueberries, washed
  • 1 peach, diced
  • 2 packets of sugar in the raw or a tablespoon of turbinado sugar (for topping, optional)

To Do:

  1. Preheat the oven to 360F and grease a 9×9″ pan.
  2. Place the torn bits of bread in the pan and use enough to fill the pan almost to the top.  It could be less than 2 cups or more, I’m not really sure.  I just went on a bread tearing frenzy.
  3. Mix up the eggs, milk, vanilla, sugar, bourbon and maple syrup in a blender and pour over the bread mixture.  If it looks to dry, add more milk.  No big deal.
  4. Add the blueberries and the peach pieces.  Wash your hands.  Mush everything around in the pan.  You want the fruit to be dispersed in the bread bits.
  5. Sprinkle the turbinado sugar on top and pop into the oven.  Pour yourself a cool drink and relax with a book or watch an episode of the X-Files.  The pudding should take an hour or will be golden brown on top and a toothpick will come out cleanly from the center.
  6. Cool.  Serve warm or at room temperature with some ice-cream or whipped cream.  Excellent on its own for breakfast – could be served for brunch!  Can also be made ahead, wrapped tightly and frozen for another day.

5 Comments on “Blueberry & Peach Bread Pudding”

  1. Sandy says:

    I was fresh out of old bread, having made bread crumbs earlier, but sacrificed two whole wheat hamburger buns and three cinnamon raisin English muffins. Followed the rest of your recipe closely (no peach, though) and we’ve just finished our dessert. Absolutely delicious! Thanks!

  2. tinaspins says:

    You are SO welcome!

  3. Ellen says:

    Great recipe! Getting ready to move again (military family) and needing to use up ‘leftover’ ingredients before we pack out, and this fit the bill! Made my own substitutions based on what I had (maple sugar, frozen dinner rolls leftover from last Thanksgiving, frozen bits and bags of fruit, larger size etc.) and it was great! Thanks!

  4. MizJill says:

    just had a week of houseguests and have a fridge and freezer full of half-loaves of bread, 4 different cartons of milk and cream, too many eggs, blueberries and peaches… this sounds made to order to clean up my bits and pieces….. if I can’t wait ’til morning, I’ll just have to get up and start it tonight!!

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