Peach Cobbler Bread Pudding

Jocelyn (Grandbaby Cakes) Headshot By Jocelyn (Grandbaby Cakes)
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My Peach Cobbler Bread Pudding is epic y’all! I grab brioche and mix it with warm spices, butter, creamy custard just like a classic bread pudding and fresh peaches and bake it all up. Then I top it with a delish bourbon cream sauce. It goes hard!

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Bourbon Cream Sauce pouring over peach bread puddings

How to Make Peach Cobbler Bread Pudding

  1. Start on the peaches but adding butter to a pot and melting then adding in your peaches and stirring.
  2. Then add your sugar and cook over medium about 15-20 minutes or until the peaches get tender and the syrup thickens.
  3. Let them cool to room temp.
  4. Then preheat your oven to 350 and grease 8 (6 oz) or 6 (10 oz) ramekins with butter.
  5. Add eggs and yolk, brown sugar, milk, bourbon or juice, and salt and once the sugar dissolves, add butter, vanilla, and both spices and whisk together.
  6. Add the bread to another bowl and pour the custard over it then add the peaches and fold together. Spoon the pudding into the ramekins and pour the liquid over each until 3/4s full of liquid and bake for 30 minutes or until pudding is perfectly browned and puffed up.
Overhead close up of peach cobbler bread pudding with one spoon full removed
Bourbon Cream Sauce pouring over peach bread puddings

Peach Cobbler Bread Pudding Recipe

This Peach Cobbler Bread Pudding is epic! A sweet fresh peach syrup is combined with hearty brioche, glorious pie spices, creamy butter, and custard ingredients!
4.69 from 16 votes
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Author: Jocelyn Delk Adams
Course: Dessert
Servings: 8 servings

Equipment

  • Ramekins Either 8 (6 oz) ramekins or 6 (10 oz) ramekins

Ingredients

For the Peaches

  • 1/4 cup butter
  • 2 cups chopped peaches about 2-3 medium sized peaches
  • 1/3 cup granulated sugar

For the Bread Pudding Mixture

  • 2 large eggs beaten
  • 1 large egg yolk beaten
  • 1/3 cup packed light brown sugar
  • 2 cups evaporated milk
  • 1 tbsp bourbon*
  • 1/2 tsp salt
  • 1/4 cup unsalted butter melted
  • 1 tbsp pure vanilla extract
  • 3/4 tsp ground nutmeg
  • 3/4 tsp ground cinnamon
  • 1 pound brioche rolls coarsely torn

For the Bourbon Cream Sauce

  • 1/2 cup unsalted butter
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup heavy whipping cream
  • 1 tbsp bourbon*
  • 1 tsp pure vanilla extract
  • 1 pinch of salt
US Customary – Metric

Instructions

For the Peaches

  • Add butter to a medium pot over medium heat until it melts, then add peaches, stirring to coat. 
  • Next, sprinkle in granulated sugar and continue to cook the mixture over medium heat until peaches are tender and easily punctured with a fork and a nice, thickened syrup has developed (about 15-20 minutes).
  • Remove the pot from the heat to somewhat cool and further thicken the peach syrup.

For the Bread Pudding

  • Preheat oven to 350 degrees.
  • Grease 8 (6 oz) or 6 (10 oz) ramekins with butter.
  • In a large bowl, whisk together eggs, egg yolk, brown sugar, milk, bourbon*, and salt. Once sugar dissolves, add butter, vanilla, nutmeg, and cinnamon and whisk until combined.
  • Add bread to a separate bowl. Pour custard liquid over bread, then add peaches along with syrup and combine. Spoon bread pudding into each well or ramekin and pour liquid over each until 3/4s full of liquid and bake for 30 minutes or until pudding is perfectly browned and puffed up.

For the Bourbon Cream Sauce

  • When bread pudding is almost done baking, add butter to a medium saucepan over medium heat until it melts. 
  • Next, add both sugars and whipping cream and whisk together bringing mixture to a boil.
  • Allow to boil for 2-3 minutes, then remove the saucepan from the heat and whisk in bourbon*, vanilla extract, and salt and serve over bread pudding.

Video

Notes

Notes: Stale bread is best for bread pudding. Make sure to dry bread out some beforehand if you have time.
*You can replace bourbon with juices like peach nectar, apple, or even white grape juice.

Nutrition

Calories: 783kcal | Carbohydrates: 70g | Protein: 14g | Fat: 50g | Saturated Fat: 30g | Cholesterol: 273mg | Sodium: 581mg | Potassium: 315mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1838IU | Vitamin C: 4mg | Calcium: 247mg | Iron: 1mg
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Recipe Tips

  • Get Stale: Dried-out bread is wonderful for bread pudding. Because you will be adding so much moisture to the bread with the custard, it helps that it is dried out some.
  • Tender peaches: Make sure your peaches are tender by using a fork to pierce them when making your syrup.

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Recipe Help

What bread is best to use for this pudding?

I love brioche which you can usually find in your local grocery store. It’s hearty and cna soak up that custard perfectly. If you can’t find any, challah works too.

Can I substitute the bourbon?

Yep for sure boos. Use peach nectar instead if you want an alcohol free recipe. Even apple juice or white grape juice works.

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Filed Under:  Dessert and Baking, Father's Day, Oven, Pastries, Puddings and Cinnamon Rolls, Summer Recipes

Comments

  1. HOLY NIGHT!!!!! Ijust finished making this. I knew I was going to love it. Cobbler AND bread pudding together??? It is SCANDOULUS how good this is. This is a life long recipe I’ll bust out for shock and awe. Thank you!

    Reply
4.69 from 16 votes (9 ratings without comment)

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