If you love the cozy flavors of Southern comfort food with a fresh fruity twist, this Peach Cobbler Bread Pudding Recipe is an absolute must-try. Imagine tender cubes of brioche soaked in a luscious cinnamon-vanilla custard, studded with juicy, ripe peaches that bring bursts of sweetness with every bite. This dessert marries the nostalgic warmth of bread pudding with the summery charm of peach cobbler, creating a dish that’s both comforting and delightfully fresh. Whether it’s a family gathering or a simple treat to brighten your day, this recipe is guaranteed to become a favorite.
Ingredients You’ll Need
To create this Peach Cobbler Bread Pudding Recipe, you’ll find that simple, everyday ingredients come together in a harmonious blend of flavor and texture. Each ingredient plays a key role, from the rich bread base that soaks up the custard beautifully, to the fresh peaches that add vibrant color and natural sweetness.
- Day-old brioche or challah bread: This slightly stale bread soaks up all the custard without falling apart, giving a soft yet structured pudding.
- Fresh peaches: Their juicy sweetness and subtle tartness bring that unmistakable peach cobbler character.
- Large eggs: Essential for binding the custard, creating a smooth, creamy texture.
- Whole milk (or almond/oat milk): Provides richness while the dairy-free options keep it versatile.
- Granulated or brown sugar: Sweetens the custard, with brown sugar adding a slight caramel note.
- Ground cinnamon: Adds warm spice that perfectly complements the peaches.
- Pure vanilla extract: Enhances all the other flavors with its inviting aroma.
- Melted butter: Adds a buttery depth and helps create a gorgeous golden crust.
How to Make Peach Cobbler Bread Pudding Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 350°F (175°C). Grease your baking dish generously to ensure the pudding doesn’t stick and can be served effortlessly. This small step sets the stage for an evenly baked, beautifully golden bread pudding.
Step 2: Tear the Bread
Tear your day-old brioche or challah into bite-sized pieces and place them evenly in the greased baking dish. Using stale bread is crucial because fresh bread won’t hold up well under the custard, but slightly dry bread absorbs the liquid perfectly for tender results.
Step 3: Add the Sliced Peaches
Slice your fresh peaches and scatter them over the bread chunks. The peaches add moisture and a natural sweetness that bursts through when baked, giving your Peach Cobbler Bread Pudding Recipe its signature fruity flair.
Step 4: Whisk Together the Custard
In a medium bowl, whisk the eggs, milk, sugar, melted butter, cinnamon, and vanilla extract until the mixture is smooth and fully combined. This custard base is what soaks into the bread and peaches, infusing each bite with rich, cozy flavor.
Step 5: Pour and Soak
Pour your custard mixture evenly over the bread and peaches in the baking dish. Gently press down on the bread pieces with the back of a spoon or spatula to ensure everything soaks up the flavorful liquid evenly, resulting in a delightfully custardy pudding.
Step 6: Bake to Golden Perfection
Bake your pudding for 45 to 50 minutes until the top is golden brown and the center is set but still slightly jiggly. The tantalizing aroma will fill your kitchen, signaling that your Peach Cobbler Bread Pudding Recipe is nearly ready to enjoy.
Step 7: Cool Slightly and Serve
Once out of the oven, allow the bread pudding to cool for a few minutes so the custard can finish setting. Serve it warm, ideally with a generous scoop of vanilla ice cream or dollop of whipped cream to balance the warmth with creamy cold goodness.
How to Serve Peach Cobbler Bread Pudding Recipe
Garnishes
A simple dusting of powdered sugar adds an elegant touch, but fresh peach slices on top elevate the fruity vibe wonderfully. A sprinkle of toasted pecans or a drizzle of caramel sauce can add texture and depth, making each serving a little dessert masterpiece.
Side Dishes
This bread pudding shines as a standalone treat but also pairs gorgeously with a cup of strong coffee or a lightly brewed tea. For festive occasions, consider serving alongside whipped mascarpone or a scoop of cinnamon-spiced ice cream to complement the warm spices and peachy sweetness.
Creative Ways to Present
For a rustic presentation, bake individual portions in ramekins or small cast-iron skillets. This makes serving easier and adds a charming personal touch. Alternatively, lay the pudding out on a beautiful ceramic dish and garnish with fresh mint leaves for a pop of color and freshness.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. They will keep their rich flavor and texture for up to 3 days, making for an easy grab-and-go dessert or breakfast option.
Freezing
This Peach Cobbler Bread Pudding Recipe freezes beautifully. Simply place cooled portions in freezer-safe containers or wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating for a quick, comforting treat anytime.
Reheating
Reheat leftovers gently in the microwave or oven at 325°F for about 15 minutes until warmed through. Adding a spoonful of cream or a small pat of butter before heating can help restore the moist texture and fresh flavors.
FAQs
Can I use frozen peaches instead of fresh?
Absolutely! Just be sure to thaw and drain excess liquid from frozen peaches to prevent the bread pudding from becoming soggy.
Is it possible to make this dairy-free?
Yes. Substitute whole milk with almond or oat milk and use a dairy-free butter alternative. The flavors remain fantastic and the texture stays luscious.
What type of bread works best for this recipe?
Day-old brioche or challah are ideal because they’re soft, slightly sweet, and absorb custard well without falling apart.
Can I prepare the bread pudding the night before baking?
Definitely! Assemble the pudding, cover it tightly, and refrigerate overnight. Bake it straight from the fridge, adding a few extra minutes to the cooking time.
How do I know when the bread pudding is done baking?
The top should be golden and the custard set but still slightly jiggly in the center. A toothpick inserted should come out mostly clean with a few moist crumbs attached.
Final Thoughts
There is something incredibly satisfying about making and sharing this Peach Cobbler Bread Pudding Recipe with loved ones. It combines the best of two classic desserts into one soul-warming dish that’s bursting with flavor and comfort. I encourage you to try it soon and watch it become a treasured recipe in your home as well. Happy baking!
Print
Peach Cobbler Bread Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A warm and comforting Peach Cobbler Bread Pudding featuring day-old brioche bread soaked in a cinnamon-vanilla custard with fresh peaches, baked until golden and perfect for serving with ice cream or whipped cream.
Ingredients
Bread and Fruit
- 4 cups day-old brioche or challah bread, torn into pieces
- 2 cups fresh peaches, sliced
Custard Mixture
- 4 large eggs
- 2 cups whole milk (or almond/oat milk)
- 3/4 cup granulated sugar (or brown sugar)
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1/2 cup melted butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a baking dish to ensure the bread pudding doesn’t stick.
- Prepare Bread: Tear the day-old brioche or challah bread into bite-sized pieces and evenly place them in the prepared baking dish.
- Add Peaches: Thinly slice fresh peaches and scatter them evenly over the bread pieces in the dish.
- Mix Custard: In a mixing bowl, whisk together eggs, whole milk, sugar, melted butter, ground cinnamon, and pure vanilla extract until the mixture is smooth and well combined.
- Soak Bread and Peaches: Pour the custard mixture evenly over the bread and peaches. Gently press down the bread to help it absorb the liquid thoroughly.
- Bake: Place the dish in the preheated oven and bake for 45-50 minutes until the top is golden brown and the custard is set in the center.
- Cool and Serve: Let the bread pudding cool slightly before serving warm. It pairs wonderfully with vanilla ice cream or whipped cream for an indulgent treat.
Notes
- Using day-old brioche or challah bread enhances texture by better absorbing the custard.
- Fresh peaches provide the best flavor, but frozen peaches can be substituted when necessary.
- For a dairy-free option, substitute whole milk with almond or oat milk and use a plant-based butter alternative.
- Allowing the pudding to sit for 10-15 minutes before baking can help the bread soak thoroughly.
- Store leftovers covered in the refrigerator for up to 3 days; reheat before serving.
