Peaches and Sour Cream Pound Cake Bread Pudding

If you love a dessert that feels like a warm hug, this Peaches and Sour Cream Pound Cake Bread Pudding is your new favorite. Imagine tender cubes of rich, buttery pound cake soaked in a luscious mixture of sour cream, milk, eggs, and peach schnapps, then baked to golden perfection with juicy peaches and crunchy pecans. Every bite is a comforting mix of creamy, sweet, fruity, and slightly boozy flavors, finished with a drizzle of caramel and a few fresh peach slices for that perfect finishing touch. This is the kind of dessert that makes your kitchen smell irresistible and keeps everyone coming back for seconds, trust me.

Recipe Origin

Bread pudding has been a classic dessert for centuries, originally created as a clever way to use up leftover bread. This version takes it up a notch by using decadent pound cake instead, adding the richness of sour cream and the sweetness of peaches, making it a decadent yet approachable dessert that feels both homemade and luxurious.

Kitchen Tools You’ll Need

You won’t need fancy tools for this dessert. A medium mixing bowl, a whisk, a spatula, a knife for cutting the pound cake and peaches, a 9×13-inch baking dish or similar, measuring cups and spoons, and a small saucepan for melting butter if needed. That’s really it, and your oven does most of the work.

Why You Will Love Peaches and Sour Cream Pound Cake Bread Pudding

This dessert is a showstopper with minimal fuss.

Versatile: Perfect for brunch, holiday dinners, or a cozy weekend treat.

Budget-Friendly: Uses ingredients you likely already have on hand, plus the bonus of using store-bought pound cake if you want to save time.

Quick and Easy: Simple steps that yield impressive results, even for first-time bakers.

Customizable: Add other fruits, swap the nuts, or drizzle extra caramel or chocolate for variation.

Crowd-Pleasing: Rich, comforting, and fruity all at once, it’s a dessert that satisfies everyone at the table.

Chef’s Pro Tips for Perfect Results

Use ripe, juicy peaches for maximum flavor and natural sweetness.

Butter your baking dish well to prevent sticking and add extra richness.

Let the custard mixture soak into the pound cake for at least 15 minutes before baking to ensure every bite is creamy and flavorful.

Add the nuts last if you want them to stay crunchy on top, or fold them in for soft, nutty bites throughout.

Ingredients

Here’s what makes this bread pudding irresistible:

Butter: Used to coat the baking dish and add richness to the dish.

Pound Cake: The star of the show, providing a soft, buttery base that soaks up the custard.

Chopped Pecans: Add crunch and a nutty flavor that contrasts perfectly with the soft cake and juicy peaches.

Peaches: Sweet, juicy, and slightly tart, they bring freshness and color to the dessert.

Brown Sugar: Adds warmth and sweetness, blending beautifully with the peaches and cinnamon.

Cinnamon: Infuses the dessert with a cozy, comforting aroma.

Milk or Half and Half: Creates the custard base, making the pudding rich and creamy.

Eggs: Essential for the custard, binding the ingredients together and adding richness.

Sour Cream: Adds tang and creaminess, balancing the sweetness.

Peach Schnapps or Brandy: Optional, but adds a subtle boozy depth that enhances the fruit flavors.

Caramel Ice Cream Topping: Drizzled on top for extra indulgence.

Fresh Peach Slices: Optional garnish for presentation and extra freshness.

Note: The full ingredients list, including measurements, is provided in the recipe card directly below.

Instructions

Let’s create this cozy, decadent dessert:

Preheat Your Oven: Preheat to 350°F (175°C). Butter your baking dish and set aside.

Prepare the Pound Cake: Cut the pound cake into cubes and place them in the prepared baking dish.

Add Peaches and Pecans: Sprinkle the diced peaches and chopped pecans evenly over the cake cubes.

Make the Custard: In a medium bowl, whisk together milk or half and half, eggs, sour cream, peach schnapps or brandy, brown sugar, and cinnamon until smooth.

Combine: Pour the custard evenly over the cake, peaches, and pecans. Press down lightly with a spatula to help the custard soak in. Let it sit for 10-15 minutes.

Bake: Bake for 35-40 minutes or until the custard is set and the top is golden brown.

Add Caramel: Drizzle caramel ice cream topping over the warm bread pudding.

Garnish and Serve: Top with fresh peach slices and a sprinkle of extra nuts if desired. Serve warm and enjoy every creamy, fruity, crunchy bite.

Nutrition Facts

Servings: 6-8
Calories per serving: Approximately 450
Preparation Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes

How to Serve Peaches and Sour Cream Pound Cake Bread Pudding

Warm from the Oven: Serve as-is for a comforting dessert.

With Ice Cream: Vanilla or caramel ice cream pairs beautifully with the pudding.

Brunch Dessert: Serve with coffee or tea for a decadent weekend treat.

Family-Style: Serve directly from the baking dish for casual, cozy meals.

Make-Ahead and Storage Tips

Prep Ahead: Assemble the pudding a few hours in advance, cover, and refrigerate until baking.

Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.

Freeze Option: This bread pudding can be frozen before baking for up to a month. Thaw overnight in the fridge and bake as directed.

Variations to Try

Swap peaches for apples, pears, or berries depending on the season.

Add a drizzle of chocolate sauce for extra indulgence.

Use almond extract or a splash of vanilla instead of schnapps for a non-alcoholic version.

Top with toasted coconut or white chocolate shavings for a fun twist.

Additional Tips

Ensure the custard is well combined for smooth, creamy results.

Do not overbake, or the pudding can become dry.

Let the pudding cool slightly before serving for better texture and easier slicing.

Press the cake lightly into the custard to help it soak up the flavors.

FAQ Section

Q1: Can I use homemade pound cake?
A1: Absolutely. Homemade or store-bought both work beautifully.

Q2: Can I skip the alcohol?
A2: Yes, omit the peach schnapps or brandy, or replace with vanilla extract for flavor.

Q3: Can I make this ahead of time?
A3: Yes, assemble the pudding, cover, and refrigerate until baking.

Q4: How long does it last?
A4: Store in the fridge for up to 3 days.

Q5: Can I freeze the baked pudding?
A5: Freezing after baking is not recommended, but you can freeze before baking.

Q6: Can I use other fruits?
A6: Yes, peaches, apples, pears, or berries all work well.

Q7: Can I make it gluten-free?
A7: Substitute pound cake with a gluten-free cake or loaf.

Q8: Can I add more nuts?
A8: Yes, increase pecans or add walnuts for extra crunch.

Q9: Can I drizzle other sauces?
A9: Caramel, chocolate, or berry sauce all complement the pudding.

Q10: Can I serve cold?
A10: Yes, it tastes good chilled, but warm is best for that creamy, comforting texture.

Conclusion

Peaches and Sour Cream Pound Cake Bread Pudding is a dessert that brings comfort, warmth, and a little touch of luxury to any meal. Rich, creamy custard, buttery pound cake, juicy peaches, crunchy pecans, and a drizzle of caramel combine to make a dessert that is as satisfying to make as it is to eat. Perfect for brunch, holiday dinners, or a cozy weekend treat, it’s sure to become a family favorite. Every bite offers a perfect balance of flavors and textures, and the aroma alone is enough to draw everyone into the kitchen. This dessert is a true crowd-pleaser, indulgent yet approachable, and a recipe you will return to again and again for special occasions or when you just want to treat yourself.

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