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
Scale
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.
