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–+ servings
Bourbon Cream Sauce pouring over peach bread puddings
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4.67 from 15 votes

Peach Cobbler Bread Pudding

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!
Prep Time35 minutes
Cook Time30 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American, Southern
Servings: 8 servings
Calories: 783kcal
Author: Jocelyn Delk Adams

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