This Peach Cobbler Bread Pudding is epic y’all! A sweet fresh peach syrup is combined with hearty brioche, glorious pie spices, creamy butter, and custard ingredients — baked to puffed perfection then drizzled with an insanely addictive bourbon cream sauce!
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If you love summer like I do, then you know that this season brings with it a delicious amount of fresh produce. So many tasty items are available at all of our local farmer’s markets and grocery stores now. But as you know, I’m the girl with an intense sweet tooth, so I look forward to all the gorgeous summer fruits.
My favorite summer sweet is the peach! Delicate, crisp, and juicy with a subtle tartness that balances out all the sweetness rushing at you. I buy dozens of them with dreams of peach pie, peach crumb bars, and most importantly, peach cobbler. Peach desserts are the epitome of all things summer, and the recipe I’m sharing today is no exception.
Peach Cobbler Bread Pudding has truly been a dream come true for me. My family’s peach cobbler is warm, filled with a generous amount of syrupy spiced fruit, and topped with a perfectly buttery pie crust. That’s the way my Big Mama made it, and that’s the way I make it as well.
Bread pudding, on the other hand, is creamy, full of custard-soaked bread, and balanced with the perfect amount of spice. I love playing around with classic flavors like in this white chocolate bread pudding. Here I switch it up again. Though they may seem very different, combining them creates the most perfect dessert. They go together like peanut butter and jelly, take my word for it.
How to Make Peach Syrup
To make this peach bread pudding, you start by preparing your peaches. You will create a wonderful peach syrup made with just-fresh peaches, sugar, and, of course, butter.
After adding your sugar, you will cook your mixture for about 15-20 minutes or until peaches are tender and easily punctured with a fork and a nice, thickened syrup has developed.
Note: You can make this peach syrup all summer and serve it over everything from ice cream to cheesecake or icebox pie!!
Ingredients
After your peaches are ready, you will begin prepping your peach cobbler bread pudding mixture. The main ingredients needed are:
- Eggs and egg yolks
- Brown sugar
- Milk
- Bourbon (optional: see note below on substitutes)
- Butter
- Vanilla extract
- Spices like nutmeg and cinnamon
The eggs add richness and become the binder for the bread pudding just like in a rice pudding. I decided to use brown sugar instead of granulated for additional depth of flavor from the molasses. Milk is always needed to serve as the liquid for combining and baking into a perfect souffle-like dish.
The sweet cream taste of butter lends itself perfectly to this creamy bread pudding mixture. Finally, I also added the flavors of vanilla extract, nutmeg, and cinnamon. Those are crucial ingredients in any peach cobbler, so they are definitely right at home here.
Best Bread for Bread Pudding
For this peach cobbler bread pudding recipe, I selected brioche bread. It is easily found in your local grocery store, and it has a hearty thick texture that is perfect for soaking up the wonderful custard created in this recipe. It is rich and has a wonderful flavor all on its own. You can also use challah bread as well! It makes a wonderful bread pudding.
Tip: If you have the time, allow your bread to get a bit 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.
To continue the recipe, you simply add your bread to a separate bowl and pour your liquid over the bread. Then add peaches along with syrup and combine. Spoon peach bread pudding into your greased tins and bake for 30 minutes or until the pudding is perfectly browned and fluffy.
How to Make Cream Sauce for Serving
While your pudding is baking, whip up your Bourbon Cream Sauce. Add Land O Lakes® Unsalted Butter to a medium saucepan over medium heat until it melts. Whisk in your sugars and whipping cream until your mixture comes to a boil. Lastly, throw in your bourbon, vanilla extract, and salt, then serve over bread pudding. The end result is a warm, perfectly spiced bread pudding that is riddled with peaches ready to burst with every bite. If you’re trying to beat the heat, then add a scoop or two of vanilla ice cream. Either way, this dessert is a summertime grand slam!
Substitute for Bourbon: What can you use in place of bourbon in a recipe?
Note: This bread pudding has bourbon in it, but feel free to omit if you would prefer to use something else. You can replace the bourbon with peach nectar to amp up the peach flavor even more. You can also replace with other juices you may have on hand if you don’t want to buy a specialty peach nectar. Apple juice or even white grape juice will be a fine replacement.
Peach Recipes
Love peach recipes? Check out these amazing recipes:
- Peach Fritters
- Peach Cobbler Cookies
- Fresh Peach Pie
- Peach Cobbler Pound Cake
- To make that Peach Pie, definitely add this Pie Crust Recipe
Peach Cobbler Bread Pudding
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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
- 6 mini 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.Â
- 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.Â
- 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.
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Can you suggest an alternative for the Brioche bread
Thank you
Gee
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.