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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How to Make Peach Cobbler Bread Pudding
- Start on the peaches but adding butter to a pot and melting then adding in your peaches and stirring.
- Then add your sugar and cook over medium about 15-20 minutes or until the peaches get tender and the syrup thickens.
- Let them cool to room temp.
- Then preheat your oven to 350 and grease 8 (6 oz) or 6 (10 oz) ramekins with butter.
- 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.
- 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.
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!
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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
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.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
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.
More Peach Recipes
- Peach Fritters
- Peach Cobbler Cookies
- Fresh Peach Pie
- Peach Cobbler Pound Cake
- To make that Peach Pie, definitely add this Pie Crust Recipe
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How can you make it gluten free what an alternative bread?
Yep you can. The texture will change so make sure you keep that in mind.
hi Boo! Came here for a recipe to make with farmers Market peaches and this was incredible! i baked it in an 8×8 dish for about 50 minutes. I also threw in a cup or so of raspberries (I let them cook with the peaches for 5 minutes). absolutely delicious!
Love you!
About how much do 8 mini brioche weigh? Thanks, I can’t wait to try this recipe.
About 1 pound is what you’re going to need, hope that helps!
I made this exactLy as recipe stated except for the bourbon just because i did not have any on hand. I did subsTitute peach syrup In place of the bourbon when making the sauce. It was excellent!! my guests loved it. This will be a keeper!!
Awe, thank you so much for making and sharing my recipe!
Can you suggest an alternative for the Brioche bread
Thank you
Gee
Challah bread is great for bread pudding!
Peaches are not in season now, could I substitute frozen or canned peaches?
Is your nutrition information for the whole dish of Peach Bread Pudding or the serving? This sounds like my grandma’s bread pudding recipe + peaches but she was old-fashioned and collected stale bread for weeks for hers, no specialty breads there.
Hey, making this for Christmas for the fam! How would you suggest I approach this recipe in a single baking dish? What size and how long might you suggest. As it’s out of season, I’ll be used canned peaches.
So basically you would just need to bake this much longer since it won’t be in smaller vessels. Maybe about a 9-10 inch baking pan that’s deep enough.
This sounds like a winner! I want to make this for Thanksgiving. What size ramekins are you using? 6 or 8ozs?
I used 6 oz.
Hi! How can I break this down if I wanted to make most of it in advance? Thank you!
You can make the pie crust and also the peach filling and store in the fridge overnight them bring the filling to room temperature the next day, prep the crust and roll out and bake.