Peach Cobbler Bread Pudding Recipe
If you crave a dessert that delivers all the nostalgia of a peach cobbler but with the creamy, decadent embrace of bread pudding, then Peach Cobbler Bread Pudding is about to become your new obsession. Chunks of lush peaches and buttery bread come together in a warmly spiced custard that’s tucked under a golden, puffed top—each spoonful is sunshine and comfort in a bowl. Whether you serve it for a laid-back brunch or as the star finale at a dinner party, one bite of Peach Cobbler Bread Pudding will have everyone asking for the recipe.
Ingredients You’ll Need
-
Fresh Peaches:
2-3 medium peaches, chopped
Day-old Brioche or Challah:
1 pound, torn into pieces
Eggs:
quantity
Egg Yolk:
quantity
Granulated Sugar:
quantity
Light Brown Sugar:
quantity
Evaporated or Heavy Cream/Milk:
quantity
Melted Butter:
quantity
Vanilla Extract:
quantity
Cinnamon:
quantity
Nutmeg:
quantity
Bourbon or Fruit Juice (optional):
as substitute
How to Make Peach Cobbler Bread Pudding
Step 1: Sauté the Peaches
Start by peeling and chopping your fresh peaches (or draining canned ones thoroughly), then cook them in a saucepan with a generous scoop of granulated sugar and a pat of butter. Sauté over medium heat until the peaches become tender and their juices turn syrupy—this typically takes about 5–7 minutes. It’s a shortcut to that charming cobbler filling in every mouthful of your Peach Cobbler Bread Pudding.
Step 2: Prep the Bread
Tear your day-old brioche or challah into hearty, uneven pieces and place them in a large mixing bowl. The slightly stale texture is crucial—it eagerly waits to soak up all that lovely custard while holding its own in the oven.
Step 3: Make the Custard
In another bowl, whisk together the eggs, extra yolk, light brown sugar, evaporated or heavy cream (or milk), melted butter, vanilla extract, cinnamon, nutmeg, a pinch of salt, and the bourbon or juice if using. This aromatic blend will make your kitchen smell incredible even before baking.
Step 4: Combine Everything
Pour the custard mix evenly over your torn bread. Gently toss so every piece gets a good soak—then, pour in the sautéed peaches along with every drop of their buttery syrup. Fold gently to distribute the fruit so you get peaches in every spoonful.
Step 5: Fill and Bake
Spoon the mixture into greased ramekins or a baking dish, filling each about three-quarters full. Bake in a preheated 350 °F (175 °C) oven for about 30 minutes if using ramekins, or until the pudding is puffed, golden, and just set in the middle. A gentle press should feel soft but not raw.
Step 6: Serve Warm
Let the Peach Cobbler Bread Pudding cool just enough to handle, but promise—it’s best enjoyed while still warm. Optional: drizzle with bourbon cream or white chocolate sauce for that knock-your-socks-off finish.
How to Serve Peach Cobbler Bread Pudding
Garnishes
A final flourish is never a bad idea. Top each serving with a dollop of whipped cream, a scatter of toasted pecans, or a scoop of vanilla ice cream melting into the pudding. A sprinkle of cinnamon or fresh peach slices adds instant wow-factor and a pop of color.
Side Dishes
For brunch, try a crisp green salad or fresh fruit on the side to balance the richness of the Peach Cobbler Bread Pudding. As a dessert, serve on its own or pair with black tea or coffee to round out the sweet, spiced flavors. If you want to gild the lily, a snifter of peach liqueur works beautifully.
Creative Ways to Present
Single-serve ramekins make everyone feel extra special—think of them as miniature peach cobblers in pudding form! Or spoon the bread pudding into mason jars for a picnic. You can even cube leftovers and pan-toast them for a fun “bread pudding crouton” to top vanilla yogurt or ice cream.
Make Ahead and Storage
Storing Leftovers
Leftover Peach Cobbler Bread Pudding keeps beautifully in the refrigerator. Simply cover your ramekins or baking dish tightly with foil or plastic wrap and store for up to three days. The flavors meld even more as they sit, making the next-day bites irresistible.
Freezing
Yes, you can freeze Peach Cobbler Bread Pudding! Let it cool completely, then wrap individual portions tightly in plastic and foil, or place them in airtight containers. For optimal flavor and texture, freeze for up to two months. Label with the date for fuss-free sweet cravings down the line.
Reheating
To reheat, just pop individual ramekins or slices into the oven at 325 °F (163 °C) for about 10–12 minutes, or microwave gently until warmed through. A spoonful of sauce or a splash of milk brings back that just-baked moisture every time.
FAQs
Can I use canned peaches instead of fresh?
Absolutely! Well-drained canned peaches are a great shortcut outside of peach season and blend beautifully into the bread pudding. Be sure to reduce the added sugar slightly, since canned peaches are often packed in syrup.
What kind of bread works best?
Soft yet rich breads like brioche or challah are ideal for Peach Cobbler Bread Pudding—they soak up custard without turning mushy, giving you that perfect balance of softness and structure.
Can I make it without bourbon?
Definitely! Substitute peach or white grape juice for the bourbon to keep your bread pudding alcohol-free but still loaded with fruity depth. You’ll love the flavor this simple swap brings.
Is it possible to make this dairy-free?
Yes! Use your favorite dairy-free milk alternative (coconut, almond, or oat milk work well) and swap in a plant-based butter. The result will still be lush and tender, though the flavor profile will shift a bit depending on your choice of milk.
Can I prepare Peach Cobbler Bread Pudding in advance?
Absolutely—assemble the bread, custard, and peaches, then cover and chill for several hours or overnight before baking. This not only saves you time but makes for an even silkier, more flavorful result.
Final Thoughts
If you’re after a soul-satisfying treat that stops everyone in their tracks, make this Peach Cobbler Bread Pudding your next kitchen adventure. It’s golden, it’s creamy, it’s packed with peachy goodness—and it might just become a new family classic. Give it a try and watch it disappear!
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Peach Cobbler Bread Pudding Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Indulge in a delightful fusion of peach cobbler and bread pudding with this luscious Peach Cobbler Bread Pudding recipe. Perfectly ripe peaches, warm spices, and a hint of bourbon come together in a Southern-style dessert that’s sure to please.
Ingredients
Fresh Peaches:
2-3 medium peaches, chopped
Day-old Brioche or Challah:
1 pound, torn into pieces
Eggs:
quantity
Egg Yolk:
quantity
Granulated Sugar:
quantity
Light Brown Sugar:
quantity
Evaporated or Heavy Cream/Milk:
quantity
Melted Butter:
quantity
Vanilla Extract:
quantity
Cinnamon:
quantity
Nutmeg:
quantity
Bourbon or Fruit Juice (optional):
as substitute
Instructions
- Sauté Peaches: In a saucepan, cook peaches with butter and sugar until syrup thickens.
- Preheat Oven: Set oven to 350°F (175°C).
- Prepare Custard: Whisk eggs, yolk, sugars, milk/cream, bourbon, salt, butter, vanilla, cinnamon, and nutmeg.
- Combine Ingredients: Mix torn bread with custard, fold in sautéed peaches.
- Bake: Fill ramekins or dish, bake for 30 minutes until golden.
- Serve: Enjoy warm, with optional sauces if desired.
Notes
- Use slightly stale bread for best texture.
- Ramekins offer elegant individual servings.
- Substitute bourbon with fruit juices for a non-alcoholic twist.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked Custard
- Cuisine: Southern-Style / American
Nutrition
- Serving Size: 1 of 8
- Calories: 783 kcal
- Sugar: 40 g
- Sodium: 581 mg
- Fat: 50 g
- Saturated Fat: 30 g
- Unsaturated Fat: ~20 g
- Trans Fat: negligible
- Carbohydrates: 70 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 273 mg
