Peaches & Cream Bread is delicious gourmet bread filled with peaches, mascarpone cheese, cinnamon, & sugar. It’s a gorgeous addition to your morning table.

I love peaches and cream – really in anything ice cream, drinks but especially pastries. Who is with me?

For me, it is less about the peach or the fruit part but it is all about the cream. Anything with the word cream in it I am a fan. Like Tropical Italian Cream Sodas {check}, Easy No-Bake Coconut Cream Pie {check}, Lemon Cream Pie {check}, Caramel Apple Cream Cheese Spread {check}, Irish Cream Brownies with Caramelized White Chocolate Buttercream {check}, Banana Cream Fudge {check} and Cookies & Cream Nutella Ice Cream {double check}.

With peach season in full swing here in Colorado. We pretty much are eating as many as we can while they are still coming straight from the orchards. My son, Cannon loves them fresh. While the rest of my kids love them in recipes from shakes, pies, ice cream, and breads. I came up with this Peaches & Cream Bread after cleaning out the fridge and finding some mascarpone cheese that I needed to use. Who loves mascarpone cheese? ME!!!! Oh, so good. This bread may seem hard to make but honestly, it is so easy! Check out just how easy it is using Rhodes Roll Bread.

Pretty much you are just stuffing this bread loaf with fresh peaches and cheese – yum! Sprinkle some cinnamon and sugar, then you are set.

The first time I made this it was for an evening dessert and went well with homemade whipped cream. But I think this Peaches & Cream Bread recipes is ideal breakfast or a brunch. Did I mention that it is SO easy?! My kids can even whip it together.

This year I plan on taking full advantage of summer’s greatest treasure and make a load of this Peaches & Cream Bread. You should too, I know you won’t be disappointed.
Enjoy! XOXO San

How do you make Peaches & Cream Bread?

Prepare a baking sheet with cooking spray. Place one frozen loaf Rhodes bread onto pan. Cover with a towel and let it rise at room temp for 4 hours. Using a pair of scissors cut slits into the top of the bread, cutting ¾ of the way into the bread loaf.

Spread about a teaspoon of mascarpone on each peach slice, then sprinkle with sugar and cinnamon.

In between each slit on bread, add 3 peach slices. Repeat with all remaining peaches.

Cover and let the bread sit for 30-45 minutes. Preheat oven to 350 degrees. Bake for 25 minutes.

Open the oven and brush melted butter over bread. Sprinkle with sugar and bake for another 3-5 minutes. Remove from oven and serve.

Do you love fresh peaches? Then be sure to try my Best Ever Peach Cobbler, Simple Peach Pies, or my Peach Cobbler Cake.

Don’t forget to pin this to your favorite Pinterest board for later.