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Recipes Dessert
Peach Bread Pudding

A modern version of a traditional dessert recipe. So effortless and simple to prepare, anyone can do it.


  • 16 slices white bread
  • butter for spreading
  • Rhodes Quality Peach Jam for spreading
  • 1 x 410 g can Rhodes Quality Peach Slices in Syrup, drained
  • 65 ml dried cranberries
  • 8 eggs
  • 625 ml milk
  • 250 ml (1 C) cream
  • 250 ml (1 C) brown sugar
  • 5 ml (1 t) ground cinnamon
  • pinch of nutmeg

to serve: whipped cream or custard



  1. Make 8 sandwiches by spreading butter and Rhodes Quality Peach Jam onto the slices of bread.
  2. Trim the crusts and cut into quarters.
  3. Arrange the quarters in ramekins and insert a Rhodes Quality Peach Slice in between each sandwich.
  4. Sprinkle with cranberries.
  5. Beat the eggs, milk, cream, brown sugar, cinnamon and nutmeg together until well blended and pour evenly over the bread in each ramekin.
  6. Cover the ramekins with plastic wrap and refrigerate overnight.
  7. Remove from the fridge 1 hour before baking.
  8. Remove the plastic wrap and bake in a preheated oven at 160°C for 30 minutes or until well risen and golden brown.
  9. Serve warm with whipped cream or custard.

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