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+ servings
Bourbon Cream Sauce pouring over peach bread puddings

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 -- baked to puffed perfection then drizzled with an insanely addictive bourbon cream sauce!
Course Dessert
Cuisine American, Southern
Keyword bread pudding, cobbler, Dessert, peach cobbler, peach dessert, peaches
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 783kcal


  • Ramekins


For the Peaches

  • 1/4 cup Land O Lakes® Butter with Canola Oil
  • 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 Land O Lakes® 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 Land O Lakes® 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


For the Peaches

  • Add Land O Lakes® Butter with Canola Oil 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 jumbo muffin pans or 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.



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.


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