Description
Peaches and Sour Cream Pound Cake Bread Pudding is a rich, decadent dessert combining tender pound cake, juicy peaches, creamy sour cream, and a hint of peach schnapps, baked to perfection and topped with caramel sauce.
Ingredients
Units
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 schnapps or brandy
- 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 schnapps 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
- Substitute bourbon or rum if peach schnapps is unavailable.
- Can be served warm or at room temperature.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg