Oh my goodness, do I have a treat for you! This slow cooker peach bread pudding is my absolute go-to when I need something warm, comforting, and ridiculously easy to make. Just toss everything into your crockpot and let it work its magic while you go about your day. I swear, the smell alone will have your whole family hovering around the kitchen!
Peaches were always my favorite summer fruit growing up – we’d pick them fresh from our neighbor’s orchard, and Mom would make the most amazing cobblers. That sweet, juicy flavor inspired me to create this slow cooker version years ago when I needed a hands-off dessert for a potluck. The peaches caramelize beautifully as they cook, mingling with the custardy bread in the most heavenly way. Trust me, one bite and you’ll be hooked!
What I love most (besides not having to babysit the oven) is how this recipe transforms simple pantry staples into something extraordinary. That slightly stale loaf of bread sitting on your counter? It’s about to become the star of the show!
Why You’ll Love This Slow Cooker Peach Bread Pudding
Let me count the ways this dessert steals hearts (and requires barely any effort from you):
- Set it and forget it magic: Dump everything in the crockpot, walk away, and come back to golden perfection
- Hug-in-a-bowl comfort: Warm peaches and custardy bread taste like childhood summers
- Breakfast or dessert? Yes! Serve it with coffee in the morning or vanilla ice cream at night
- No fancy skills needed: If you can whisk and press bread into liquid, you’re already a pro
- Forgiving recipe: Stale bread? Perfect. Overripe peaches? Even better!
Seriously – this slow cooker peach bread pudding is the culinary equivalent of your favorite cozy sweater.
Ingredients for Slow Cooker Peach Bread Pudding
Here’s what you’ll need to make this dreamy dessert (and yes, I’ve made every possible substitution mistake so you don’t have to!):
- 6 cups day-old bread cubes – I tear up a rustic loaf, but challah or brioche make it extra luxurious. Stale is better here – fresh bread turns mushy!
- 2 cups peeled, diced peaches – Fresh summer peaches are divine, but drained canned peaches work in a pinch (reduce sugar if they’re syrup-packed)
- 3 large eggs – Room temperature blends smoother, but I’ve used cold eggs when impatient and it still works
- 1 1/2 cups whole milk – The fat content matters! 2% can make it slightly less creamy
- 1/2 cup heavy cream – This is my secret for that luscious custard texture
- 1/2 cup granulated sugar – Adjust up to 3/4 cup if your peaches aren’t super sweet
- 1 tsp pure vanilla extract – The good stuff makes a difference
- 1/2 tsp ground cinnamon + 1/4 tsp nutmeg – My grandma’s perfect spice ratio
- Pinch of salt – Balances all that sweetness beautifully
See? Nothing fussy – just honest ingredients that transform into magic together.
Equipment You’ll Need
Gather these trusty tools (don’t worry – nothing fancy!):
- 4-6 quart slow cooker – My well-loved oval one works perfectly
- Mixing bowl – Any medium-sized bowl will do
- Whisk – Or a fork in a pinch (I’ve been there!)
- Measuring cups/spoons – Eyeballing the spices never ends well
- Butter or cooking spray – For that crucial greasing step
That’s it – see? Told you this was easy!
How to Make Slow Cooker Peach Bread Pudding
Alright, let’s get this peach bread pudding party started! Follow these simple steps and you’ll have dessert magic happening in no time. I’ve made this dozens of times (okay, maybe hundreds), so trust my tried-and-true method:
Step 1: Prepare the Slow Cooker
First things first – grab that butter and generously grease your slow cooker insert. I mean really get in all the nooks and crannies! This little step prevents sticking and makes cleanup a breeze.
Step 2: Layer Bread and Peaches
Now toss in your bread cubes and diced peaches in an even layer. Don’t just dump them in one spot – spread them out like you’re making a treasure map where every bite holds golden peach pieces!
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the eggs, milk, cream, sugar, vanilla, and spices until completely smooth. No lazy stirring here – really get after it so you don’t end up with any eggy streaks in your finished pudding.
Step 4: Cook to Perfection
Pour that luscious liquid over your bread and peaches, then gently press down with a spoon to help everything soak up the goodness. Cover and cook on low for 3-4 hours. You’ll know your slow cooker peach bread pudding is done when the edges are golden and the center is set but still slightly jiggly – like a perfectly baked cheesecake!
Tips for the Best Slow Cooker Peach Bread Pudding
Want to take your peach bread pudding from good to “Oh my gosh, what’s your secret?” status? Here are my hard-earned tricks:
- Stale bread is your friend! Fresh bread turns to mush – day-old gives that perfect custardy-yet-firm texture
- Taste your peaches first – Super sweet? Reduce sugar by 1-2 tbsp. Tart? Add an extra sprinkle
- Press gently, don’t smash – Just enough to soak the bread without crushing all the air pockets
- Check at 3 hours – Slow cookers vary; mine is perfect at 3 hrs 15 minutes!
These little touches make all the difference between good and “Grandma would be proud” amazing.
Serving Suggestions
Now for the best part – dressing up your slow cooker peach bread pudding! My absolute favorite way is still warm from the crockpot with a huge scoop of vanilla ice cream melting over the top. The cold creaminess against the warm spiced peaches? Pure bliss!
For breakfast (yes, I totally count this as breakfast), I love it with a drizzle of honey and a strong cup of coffee. If you’re feeling fancy, homemade whipped cream with a whisper of bourbon takes it to special-occasion status. And don’t even get me started on caramel sauce – that sticky sweetness clinging to every custardy bite is what dessert dreams are made of!
Storage and Reheating Instructions
Here’s the beauty of this slow cooker peach bread pudding – it keeps beautifully! Store leftovers in an airtight container in the fridge for 3-4 days (if they last that long!). To reheat, I usually pop individual portions in the microwave for 30-45 seconds until warm. For that fresh-from-the-crockpot texture, warm slices in a 350°F oven for about 10 minutes – just wrap them in foil first so they don’t dry out.
A little secret? I think it tastes even better the next day as the flavors really meld together. Just don’t tell anyone I said that – they’ll start hiding leftovers!
Slow Cooker Peach Bread Pudding Variations
Oh, the adventures we can have with this recipe! While I adore the classic peach version, sometimes I get playful with these easy swaps:
- Berry bliss: Swap peaches for mixed berries (frozen work great!) – reduce sugar to 1/3 cup since berries are sweeter
- Apple cinnamon: Use diced apples instead of peaches and bump up the cinnamon to 1 full teaspoon
- Tropical twist: Try mango or pineapple with a pinch of cardamom instead of nutmeg
- Chocolate chip: Fold in 1/2 cup dark chocolate chunks with the bread – because chocolate makes everything better!
The best part? Every variation still gives you that same cozy, custardy magic – just with a different flavor surprise in each bite!
Nutritional Information
Just a quick heads up – these numbers are ballpark estimates since brands and peach sweetness vary. My slow cooker peach bread pudding leans indulgent (hello, cream and eggs!), but everything in moderation, right? Consider it a hug for your tastebuds with some fruit thrown in for good measure!
Frequently Asked Questions
Can I use canned peaches instead of fresh? Absolutely! Just drain them well first – that syrupy liquid will make your bread pudding soggy. I actually keep a few cans in my pantry for when peach season ends. Reduce the sugar by about 2 tablespoons since canned peaches tend to be sweeter.
How do I know when my slow cooker peach bread pudding is done? The edges should pull away slightly from the sides of the crock, and the center will look set but still have a gentle jiggle (like cheesecake!). A knife inserted should come out mostly clean – a few moist crumbs are perfect!
Can I make this overnight? Oh my gosh, yes – and waking up to that cinnamon-peach smell is heavenly! Just cook on low for 7-8 hours while you sleep. The texture will be slightly denser but still delicious. I do this for holiday mornings when I want breakfast ready without any morning fuss.
What bread works best? Stale French bread or brioche are my top picks, but honestly? That half-eaten baguette or sandwich loaf sitting on your counter will work beautifully. Just avoid super soft breads like wonder bread – they disappear into mush!
Can I freeze leftovers? You bet! Wrap individual portions tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently in the oven. The texture won’t be quite as perfect as fresh, but it’ll still taste amazing!
PrintSlow Cooker Peach Bread Pudding: A 4-Hour Dessert Dream
A delicious and easy slow cooker peach bread pudding, perfect for dessert or breakfast.
- Prep Time: 15 mins
- Cook Time: 3-4 hours
- Total Time: 3 hours 15 mins - 4 hours 15 mins
- Yield: 6 servings 1x
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 cups cubed day-old bread
- 2 cups peeled and diced peaches
- 3 large eggs
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
Instructions
- Grease the slow cooker with butter or cooking spray.
- Layer bread cubes and diced peaches in the slow cooker.
- In a bowl, whisk eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt.
- Pour the mixture evenly over the bread and peaches.
- Press down lightly to soak the bread.
- Cover and cook on low for 3-4 hours or until set.
- Serve warm with a drizzle of caramel or whipped cream.
Notes
- Use stale bread for better texture.
- Fresh or canned peaches work well.
- Adjust sugar based on peach sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
