There’s something magical about walking into a house filled with the scent of warm peaches and cinnamon—it instantly feels like home. That’s exactly what happens when you throw together this Crockpot Peach Bread Pudding! I discovered this recipe one summer when my neighbor’s peach tree was overflowing, and I needed to use them up fast. The slow cooker does all the work, transforming stale bread and juicy peaches into the most comforting dessert. Now it’s my go-to for potlucks—just toss everything in before dinner, and by dessert time, you’ve got a warm, custardy treat that disappears faster than you can say “seconds please!”
Why You’ll Love This Crockpot Peach Bread Pudding
This recipe is one of those rare gems that checks every box for me—here’s why you’ll adore it too:
- Effortless magic: Just layer, pour, and let the crockpot work its slow-cooked wonders while you relax.
- Pantry hero: Stale bread and simple ingredients get a delicious second life—no waste!
- Summer in a bite: Juicy peaches and cozy cinnamon make it taste like sunshine and comfort all at once.
- Crowd pleaser: Kids scoop it up, adults rave about it, and you’ll love how they think you slaved over it.
- Forgiving: Burned the toast? Peaches not ripe? This pudding adapts to your kitchen mishaps beautifully.
Ingredients for Crockpot Peach Bread Pudding
Gather these simple ingredients – I bet you’ve got most in your kitchen right now! The magic here is how everyday things transform into something extraordinary. Just wait till you smell these peaches bubbling away with cinnamon…
- 4 cups cubed stale bread – Day-old French bread or brioche works best (those slightly dry cubes soak up the custard like little flavor sponges!)
- 2 cups peeled and diced fresh peaches – About 3 medium peaches, and yes, you’ll want those juices dripping down your arms as you chop them!
- 1 cup whole milk – My grandma swore by whole, but almond or oat milk work if that’s what’s in your fridge
- 2 large eggs – Room temp blends smoother (just set them out when you start prepping)
- 1/2 cup sugar – Cut back to 1/3 cup if your peaches are super ripe and sweet
- 1 tsp vanilla extract – The real stuff makes all the difference here
- 1/2 tsp cinnamon – I always add an extra pinch because why not?
- 1/4 tsp freshly grated nutmeg – That little zing is the secret handshake of this recipe
See? Nothing fancy – just honest ingredients ready to become something magical in your crockpot. Now let’s talk substitutions: out of milk? Heavy cream thinned with water works. No fresh peaches? Frozen (thawed) or even well-drained canned peaches in juice (not syrup!) can save the day.
How to Make Crockpot Peach Bread Pudding
Okay, here’s where the magic happens! This couldn’t be simpler – just follow these steps and let your crockpot do its thing. I’ve made this so many times I could do it in my sleep, but I’ll walk you through every little trick I’ve learned over the years.
Step 1: Prep the Crockpot
First things first – grab your crockpot and give it a good greasing. I use butter (because duh, butter makes everything better) but cooking spray works too. Get all up in those corners! Nothing’s sadder than delicious bread pudding stuck to the sides. Pro tip: If you’re using an oval crockpot, pay extra attention to the curved ends – those are sneaky sticking spots.
Step 2: Layer Bread and Peaches
Now for the fun part – toss those bread cubes and peaches together right in the crockpot. I like to do layers: bread, peaches, bread, peaches. It’s like making a cozy little blanket fort for the custard to soak into. No need to be perfect – just make sure every spoonful will get both bread and fruit. Those peach juices will mingle with the bread and create little pockets of fruity goodness!
Step 3: Mix the Custard
Grab your biggest mixing bowl and whisk together the milk, eggs, sugar, vanilla, cinnamon and nutmeg. Here’s my secret: whisk the eggs and sugar first until they’re pale and frothy (about 1 minute), then slowly stream in the milk while whisking. This makes the silkiest custard that clings to every bread cube perfectly. Don’t skip the vanilla – it’s the flavor booster that ties everything together!
Step 4: Combine and Cook
Pour your gorgeous custard mixture over the bread and peaches. Gently press down with a spoon to make sure every piece gets soaked – I call this the “bread pudding hug.” Cover with the lid (no peeking for at least 2 hours!) and cook on LOW for 3-4 hours. It’s done when the edges are golden and a knife inserted near the center comes out mostly clean (a few moist crumbs are perfect). The smell will drive you crazy – consider yourself warned!
Oh! Almost forgot – if your crockpot runs hot (some older models do), check at the 2.5 hour mark. Better safe than sorry with custards. Now go set a timer and try not to hover – good things come to those who wait!
Tips for Perfect Crockpot Peach Bread Pudding
After making this recipe more times than I can count (and eating even more servings!), I’ve picked up some foolproof tricks to guarantee your bread pudding turns out just right every single time:
- Stale is superior: That half-forgotten loaf from yesterday? Perfect! Fresh bread turns mushy, while day-old bread holds its shape better and absorbs the custard beautifully. No stale bread? Toast fresh cubes at 300°F for 10 minutes first.
- Taste your peaches first: The sweetness of peaches varies wildly. Sample a piece before adding sugar – super ripe ones might need just 1/3 cup sugar, while tart early-season peaches could use the full 1/2 cup.
- The knife knows: Don’t rely solely on time – insert a butter knife near the center at 3 hours. If it comes out with wet batter, keep cooking. Mostly clean with a few moist crumbs? Perfection!
- Resting magic: Let it sit covered for 15 minutes after cooking. This helps the custard set fully and makes serving cleaner (though I won’t judge if you sneak a spoonful early!).
- Peach placement: Tuck most peaches between bread layers so they don’t all sink to the bottom. Save a few pretty pieces to press into the top before cooking for visual appeal.
Remember – this is one of those wonderfully forgiving recipes. Even if your bread isn’t perfectly stale or you accidentally add extra cinnamon, it’ll still taste like a hug in dessert form!
Variations for Crockpot Peach Bread Pudding
One of my favorite things about this recipe is how easily you can switch it up! Here are my go-to twists when I want to change things up (or when my fruit bowl needs clearing out):
- Berry bliss: Swap the peaches for 2 cups mixed berries – frozen work great here! The tartness of raspberries with sweet blueberries is heaven. Just toss them in frozen (no need to thaw) and add an extra 30 minutes to the cook time.
- Apple cinnamon dream: In fall, I use peeled diced apples instead of peaches and bump the cinnamon to 1 full teaspoon. A handful of chopped walnuts mixed in adds the perfect crunch. Pro tip: sauté the apples in butter for 2 minutes first to soften them up!
- Tropical vacation: Use a mix of mango and pineapple (fresh or canned in juice) for a sunshiney twist. I like adding 1/2 cup shredded coconut to the custard mix too – it toasts up beautifully on top.
- Chocolate chip surprise: For kids (or kids at heart), fold 1/2 cup chocolate chips into the bread cubes. The peaches + chocolate combo is shockingly good – like a fruity chocolate bread pudding hybrid that disappears fast!
The best part? These variations all use the same base recipe – just swap the fruit and maybe one extra ingredient. I’ve even done half peaches, half plums when my farmer’s market haul got out of hand. As long as you keep the liquid ratios the same, you really can’t mess this up!
Serving and Storing Crockpot Peach Bread Pudding
Oh, the best part – eating this warm, cozy masterpiece! I always serve my peach bread pudding straight from the crockpot (less dishes!) with a big spoon for scooping. The topping options are endless, but here are my absolute favorites:
- Classic: A dollop of fresh whipped cream melting into the warm pudding (add a sprinkle of cinnamon on top for pretty)
- Decadent: Vanilla ice cream that slowly oozes into all those nooks and crannies
- Breakfast-worthy: A drizzle of cold cream or warm maple syrup if you’re serving it as a brunch dish
- Easy elegance: Just dust with powdered sugar right before serving – looks fancy with zero effort
Now, if by some miracle you have leftovers (doesn’t happen often in my house!), here’s how to keep them happy:
Storing: Let the pudding cool completely in the crockpot, then transfer to an airtight container. It’ll keep in the fridge for up to 3 days. The flavors actually get better overnight as everything melds together!
Reheating: My favorite trick? Single servings in the microwave for 30-60 seconds until just warm. For bigger portions, cover with foil and warm in a 300°F oven for 15-20 minutes. Add a splash of milk if it seems dry – the bread will soak it right up!
Pro tip: If you’re planning ahead, you can assemble everything in the crockpot insert the night before, cover, and refrigerate. In the morning, just pop it in the cooker and add an extra 30 minutes to the cook time. Perfect for lazy Sunday brunches when you want to impress without the work!
Crockpot Peach Bread Pudding FAQs
I’ve gotten so many questions about this recipe over the years – here are answers to the ones that pop up most often! Consider this your bread pudding troubleshooting guide from someone who’s made every possible mistake (so you don’t have to).
Can I use canned peaches instead of fresh?
Absolutely! Canned peaches in 100% juice (not syrup) work great in a pinch. Just drain them well and pat dry with paper towels to avoid extra liquid making your pudding soggy. You’ll need about a 15oz can – roughly 1 3/4 cups diced. Frozen peaches work too – no need to thaw, but add 20 extra minutes to the cook time.
How do I prevent a soggy bread pudding?
Three secrets: 1) Use stale bread (it absorbs better!), 2) Don’t overdo the milk – measure precisely, and 3) Make sure your crockpot lid fits snugly so steam doesn’t drip back in. If you’re worried, you can prop the lid slightly ajar with a wooden spoon for the last 30 minutes to let excess moisture escape.
Can I make this ahead of time?
You bet! Assemble everything in the crockpot the night before (just don’t pour the custard in yet). In the morning, whisk the wet ingredients, pour over the bread, and cook as usual adding about 30 extra minutes. The soaked bread actually gives you an even richer texture!
Why did my bread pudding deflate after cooking?
This happens sometimes when you open the lid too soon – that sudden temperature change makes the custard collapse. Let it rest covered for at least 15 minutes after turning off the heat. If it still falls, don’t stress! It’ll taste just as amazing, just maybe not as picture-perfect.
Can I freeze leftovers?
Surprisingly yes! Cool completely, then slice and wrap portions tightly in plastic wrap followed by foil. Freeze for up to 2 months. Thaw overnight in the fridge, then reheat gently in the oven at 300°F for best texture (microwaving can make it rubbery). The peaches might be a bit softer after freezing, but the flavor holds up beautifully!
Got more questions? Drop them in the comments – I’m happy to help troubleshoot your bread pudding adventures!
Nutritional Information
Now, I’ll be honest – nobody eats bread pudding because it’s a health food! But if you’re curious about what’s in each cozy serving (or need to plan for special diets), here’s the breakdown. Remember, these are estimates – your exact numbers might vary based on your specific ingredients (like how sweet your peaches were or which bread you used).
- Calories: About 250 per serving (that generous scoop that’s totally worth it!)
- Carbs: 45g (from all that delicious bread and natural fruit sugars)
- Sugar: 20g (mostly from the peaches and a bit from added sugar – use less if your fruit is super ripe)
- Protein: 6g (thank those eggs and milk for keeping you satisfied)
- Fat: 5g (with just 2g saturated – not bad for dessert!)
- Fiber: 2g (those peach skins do some good if you leave them on)
A few quick notes: these numbers assume you’re using whole milk and standard white bread. Swap in almond milk and whole grain bread? You’ll get slightly different numbers. And of course, if you add that glorious scoop of vanilla ice cream (which I highly recommend), that’s a separate indulgence!
At the end of the day, this is homemade comfort food meant to be enjoyed. Portion size matters more than anything – a little goes a long way when it’s this flavorful. My philosophy? Savor every bite, maybe take a slightly smaller serving if you’re watching calories, and balance it with an extra walk around the block. Life’s too short not to enjoy warm peach bread pudding!
Nothing makes me happier than hearing how this peach bread pudding turns out in your kitchen! Did your family go wild for it like mine does? Maybe you tried one of the fun variations with berries or chocolate chips? I want to hear all about it – the triumphs, the happy accidents, even the “oops” moments (we’ve all had them!).
Drop a note below about your bread pudding adventure – did you use grandma’s vintage crockpot? Get creative with the fruit? Discover the perfect new topping combination? Your tips might just help another home cook create their own food memory. And if you snapped a photo of that golden, peach-studded beauty, well… we wouldn’t say no to seeing it!
This recipe has brought so much joy to my kitchen table over the years, and I love imagining it doing the same in yours. Whether it’s become your potluck secret weapon or your new rainy-day comfort food, I’m all ears for your stories. Now if you’ll excuse me, all this talk has me craving a warm bowl of peach bread pudding – my crockpot’s calling!
PrintUltimate 4-Ingredient Crockpot Peach Bread Pudding Bliss Unveiled
A delicious and easy dessert made with fresh peaches and bread in a crockpot.
- Prep Time: 15 mins
- Cook Time: 4 hours
- Total Time: 4 hours 15 mins
- Yield: 6 servings 1x
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups cubed bread
- 2 cups peeled and diced peaches
- 1 cup milk
- 2 eggs
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- Grease the crockpot lightly.
- Layer bread cubes and diced peaches in the crockpot.
- Whisk together milk, eggs, sugar, vanilla, cinnamon, and nutmeg in a bowl.
- Pour the mixture over the bread and peaches.
- Cover and cook on low for 3-4 hours or until set.
- Serve warm with whipped cream or ice cream.
Notes
- Use stale bread for better texture.
- Adjust sugar based on sweetness of peaches.
- Can substitute peaches with other fruits.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
