I grew up on sticky-sweet kitchen smells: my grandmother peeling sun-warm peaches on the back porch while a loaf of pound cake cooled on the windowsill. That cozy combination—**buttery cake** and soft, juicy fruit—stuck with me. This Peaches and Sour Cream Pound Cake Bread Pudding takes that memory and turns it into something bright and homey: tender custard soaked into cubed pound cake, pockets of caramelized peach, and a little tang from **sour cream** that keeps every bite from feeling too rich. It comforts without weighing you down. Pull this out for brunch, dessert, or a rainy Sunday; your kitchen will smell like summer and warm ovens, and someone will ask for seconds before the timer even dings.
Quick Facts
- Yield: Serves 8
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
Why This Recipe is Awesome
This recipe turns simple ingredients into something show-stopping. The outside fries into little golden, crispy edges while the inside stays silky and custardy. Peaches add juicy bursts and a sunny color; **sour cream** adds tang and richness that keeps the custard from tasting one-note sweet. It’s forgiving, uses everyday pantry items, and tastes like you fussed all afternoon when you really only spent an hour. Also—who doesn’t love warm peach syrup drizzling down their bowl?
Ingredients
For the Main Dish:
- 1 (16 oz) **pound cake**, day-old or slightly stale, cut into 1-inch cubes (about 8 cups)
- 3 cups peeled, sliced **fresh peaches** (about 4–5 medium) or 2 (15 oz) cans sliced peaches, drained
- 4 large **eggs**
- 2 cups whole **milk**
- 1 cup **sour cream**
- 3/4 cup granulated **sugar**
- 1 tsp **vanilla extract**
- 1/2 tsp ground **cinnamon**
- 1/4 tsp ground **nutmeg**
- Pinch of **salt**
- 2 tbsp **butter**, cut into small pats to dot on top (optional)
For the Sauce / Garnish (optional):
- 1/2 cup powdered **sugar** + 1–2 tbsp milk for a quick glaze
- Vanilla ice cream or whipped cream for serving
- Fresh mint leaves for color
How I Make It
Step 1:
Preheat the oven to 350°F. Butter a 9×13-inch baking dish and scatter half the cubed **pound cake** across the bottom. Spoon half the sliced **peaches** over the cake. I like to toss peaches with a tablespoon of sugar and a pinch of cinnamon first so they get glossy and slightly saucy in the bake.
Step 2:
In a large bowl, whisk together the **eggs**, **milk**, **sour cream**, **sugar**, **vanilla**, **cinnamon**, **nutmeg**, and **salt** until smooth and slightly frothy. The sour cream adds a little tang and helps the custard feel velvety instead of heavy. Pour half the custard over the cake and peaches so the cake soaks evenly.
Step 3:
Layer the remaining **pound cake** and **peaches**, then pour the rest of the custard over the top. Press gently on the cake with a spatula so it starts to absorb the liquid. Let the dish sit for 10–15 minutes at room temperature so the custard sinks in fully; this quiet wait makes all the difference for custard texture.
Step 4:
Dot the top with the small pats of **butter** if using, and sprinkle a little extra cinnamon. Bake at 350°F for 45–50 minutes or until the edges turn golden-brown and the center jiggles slightly but doesn’t look liquidy. The aromas of caramelizing peaches and warm spices will signal that the top’s almost there.
Step 5:
Let the bread pudding rest for at least 10 minutes. Serve warm with a quick powdered sugar glaze (mix 1/2 cup powdered sugar with 1–2 tbsp milk) or a scoop of **vanilla ice cream**. Garnish with fresh mint. The contrast of the crisp, golden top and the custardy inside makes everyone go quiet for a minute—trust me.
Pro Tips
- Use day-old pound cake or toast fresh cubes for 5–7 minutes at 350°F to help them hold up and soak more evenly.
- Let the custard sit with the bread for 10–15 minutes before baking so the interior becomes fully soaked; otherwise you’ll get dry pockets.
- Swap up to half the milk for heavy cream if you want an ultra-luxe custard (expect richer texture and more calories—worth it sometimes!).
- If your peaches run watery, reduce the milk by 1/4 cup to avoid a soupy bake.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap **pound cake** for brioche or challah for an eggier, softer crumb.
- Replace whole milk with almond milk and sour cream with coconut yogurt for a dairy-free version (texture will be slightly lighter).
- Use Greek yogurt instead of sour cream for a tangy, protein-rich swap—thin it with a tablespoon of milk if too thick.
- For gluten-free, use a gluten-free pound cake or 8–9 cups of gluten-free brioche cubes; baking time stays similar but check doneness early.
Variations & Tips
- Add 1/2 cup chopped toasted pecans or almonds for a crunchy contrast.
- Stir 1/4 cup bourbon into the custard for a boozy grown-up version—brandy works too.
- Layer sliced strawberries with peaches for a mixed-fruit summer pudding.
- Make it chocolatey: sprinkle 1/2 cup mini chocolate chips between layers.
- Turn it savory-sweet by adding a pinch of coarse sea salt on top before baking to highlight the peaches.
- Creative twist: top with grilled peach halves before serving for smoky flavor and charred color.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the pudding, cover, and refrigerate up to 24 hours. Bring it to room temperature for 30 minutes before baking and add a few extra minutes to the bake time since it starts colder.
- Can I double the recipe?
- Sure thing. Use a 9×13-inch pan plus a smaller 8×8-inch pan, or bake in a 13x9x2-inch deep dish and increase bake time by 10–15 minutes; check for those golden edges and a slightly set center.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for **golden edges**, a puffed surface, and a center that jiggles slightly but doesn’t look runny. A toothpick inserted into the center should come out mostly clean with a few moist crumbs.
- What if I don’t have ingredient X?
- If you don’t have **pound cake**, use day-old sandwich bread or brioche. No peaches? Substitute apples or pears tossed with cinnamon and a little brown sugar.
How I Like to Serve It
I love this warm from the oven with a scoop of **vanilla ice cream** and a drizzle of the powdered sugar glaze. It works for brunch with coffee, for dessert with a glass of late-harvest wine, or as a cozy Sunday treat served family-style so everyone can dig in. The tang of sour cream keeps it bright in summer and comforting in cooler months.
Notes
- Store leftovers covered in the fridge up to 3 days; reheat in a 325°F oven for 10–12 minutes to refresh the top.
- For quick reheating, microwave single servings for 20–30 seconds, but the oven gives the best texture.
Final Thoughts
Closing: Now go carve out an hour, invite someone you love (or don’t), and make a warm, peachy mess that tastes like summer and nostalgia—trust me, it’s worth every spoonful.