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peaches and sour cream pound cake bread pudding

(3 RATINGS)
392 Pinches 25 Photos
Gerk avatar
Peoria, AZ
Updated on Jul 18, 2025

This recipe uses prepared pound cake and sour cream to create a dessert that has all the comfort and ease of a traditional bread pudding with the richness and taste of a new, but elegant, dessert.

Blue Ribbon Recipe

This is not your grandmother's basic bread pudding. Fresh peaches add sweetness and bursts of juicy peach flavor. They also help to make this bread pudding very moist. The buttery pound cake soaks up the peach schnapps-infused custard. Chopped pecans add nuttiness and a touch of crunch to the pudding. It's a wonderful summer dessert when fresh peaches are at their best.

— The Test Kitchen
prep time 20 Min
cook time 40 Min
method Bake
yield 6 serving(s)

Ingredients

  • 4 tablespoons butter, divided
  • 16 ounces pound cake, store-bought or homemade
  • 1 cup chopped pecans
  • 2 small peaches, peeled, seed removed, 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

How To Make peaches and sour cream pound cake bread pudding

  • Grease ramekins.
    Step 1
    Grease 6 4-inch crocks with 2 tablespoons butter. Preheat oven to 350 degrees F.
  • Cut pound cake into cubes.
    Step 2
    Cut the pound cake into 1-inch cubes and place in a large bowl or on a baking sheet. Allow cake to dry out for 1 hour.
  • Bake to dry out pound cake pieces.
    Step 3
    To dry the cake out faster, bake at 350 degrees for 5 minutes, turning cake pieces after 2 minutes to dry out all sides.
  • Combine pecans, diced peaches, sugar, and cinnamon.
    Step 4
    In a smaller bowl, combine pecans, diced peaches, sugar, and cinnamon.
  • Combine nut mixture and pound cake.
    Step 5
    Pour this mixture over the cake and toss to coat.
  • Whisk milk, eggs, sour cream, and peach schnapps.
    Step 6
    In a medium bowl, whisk milk, eggs, sour cream, and peach schnapps.
  • Spoon pound cake mixture into the ramekins.
    Step 7
    Spoon the pound cake mixture into the 6 crocks.
  • Add custard mix to ramekins.
    Step 8
    Spoon 1/4 cup egg mixture into each crock. Soak for 10 to 15 minutes, gently pressing pound cake into milk mixture.
  • Dot each ramekin with butter.
    Step 9
    Dot the top of each crock with remaining butter.
  • Bake the bread pudding.
    Step 10
    Bake for 35 to 40 minutes at 350 degrees.
  • Cool slightly.
    Step 11
    Cool slightly.
  • Drizzle with caramel.
    Step 12
    Drizzle with caramel sauce.
  • Top with fresh peaches.
    Step 13
    Top with fresh peach slices, if desired. Serve warm or at room temperature.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Category: Puddings
Keyword: #peaches
Keyword: #Pound Cake
Method: Bake
Culture: American
Ingredient: Flour

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