If you’re ready to indulge in a dessert that feels like a warm, comforting hug on a plate, this Peach Cobbler Bread Pudding Recipe is exactly what you need. It takes the nostalgic charm of peach cobbler and combines it with the rich, custardy texture of bread pudding for a dessert that’s both familiar and refreshingly new. Imagine tender cubes of brioche soaking up a fragrant, cinnamon-spiced custard while juicy, fresh peaches burst with sweetness in every bite. Whether you’re serving it for a family gathering, a casual weekend treat, or just because, this Peach Cobbler Bread Pudding Recipe promises to delight your taste buds and fill your kitchen with irresistible aromas.
Ingredients You’ll Need
Sometimes, all it takes is a handful of simple, wholesome ingredients to create something truly spectacular. Each component in this Peach Cobbler Bread Pudding Recipe plays a vital role: from the richness of brioche to the natural sweetness and freshness of peaches, every ingredient balances flavor, texture, and color.
- 4 cups day-old brioche or challah bread: These soft, slightly sweet breads soak up the custard beautifully without turning mushy.
- 2 cups fresh peaches, sliced: They add a juicy burst of summer flavor and a lovely color contrast.
- 4 large eggs: Essential for creating the rich, creamy custard that binds the dish.
- 2 cups whole milk (or almond/oat milk): Provides the liquid base for the custard, adding creaminess and moisture.
- 3/4 cup granulated sugar (or brown sugar): Sweetens the dish, with brown sugar adding a hint of caramel depth.
- 1 tsp ground cinnamon: Infuses warmth and a cozy aroma that pairs perfectly with the peaches.
- 1 tsp pure vanilla extract: Adds a gentle, fragrant sweetness that rounds out the flavors.
- 1/2 cup melted butter: Boosts richness and helps create the crisp, golden top layer.
How to Make Peach Cobbler Bread Pudding Recipe
Step 1: Prepare Your Oven and Baking Dish
Begin by preheating your oven to 350°F (175°C). Grease your baking dish with a little butter or non-stick spray to ensure your bread pudding won’t stick and will develop a beautifully crisp edge.
Step 2: Tear and Layer the Bread
Tear your day-old brioche or challah bread into bite-sized pieces. Leaving the bread day-old or slightly stale helps it soak up the custard without falling apart. Place the torn bread evenly in the prepared dish—this will be the hearty base of your pudding.
Step 3: Add Fresh Peaches
Slice fresh, ripe peaches and spread them over the bread. The peaches will soften during baking and release their sweet juices, creating pockets of luscious fruitiness throughout the dish.
Step 4: Whisk the Custard Mixture
In a mixing bowl, whisk together eggs, milk, sugar, melted butter, cinnamon, and vanilla extract until the mixture is smooth and uniform. This custard blend promises to infuse every bite of bread and peach with delicious moisture and warmth.
Step 5: Combine Custard with Bread and Peaches
Pour the custard mixture evenly over the bread and peaches in the baking dish. Gently press down on the bread so it can soak up the liquid well, ensuring a custardy and tender texture after baking.
Step 6: Bake to Golden Perfection
Place the dish in your preheated oven and bake for 45 to 50 minutes. You’ll know it’s done when the top is golden brown and the center is set but still soft—perfect for that melt-in-your-mouth sensation.
Step 7: Cool and Serve Warm
Allow the bread pudding to cool just slightly before serving. It’s best enjoyed warm, perhaps topped with a scoop of ice cream or a dollop of whipped cream to elevate this comforting dessert.
How to Serve Peach Cobbler Bread Pudding Recipe
Garnishes
A simple dusting of powdered sugar can add a charming touch, but the true magic comes from a scoop of vanilla ice cream or a generous spoonful of lightly whipped cream. For an added burst of freshness and color, sprinkle some finely chopped mint or a few fresh peach slices on top.
Side Dishes
This dessert shines wonderfully on its own or alongside a cup of freshly brewed coffee or a dollop of Greek yogurt to balance the sweetness. For brunch occasions, serve it with savory bacon or cinnamon-spiced sausages to create an exciting contrast of flavors.
Creative Ways to Present
Consider serving individual portions in pretty ramekins or mason jars for a rustic, charming presentation. For a dramatic dinner party, plate it with a drizzle of caramel sauce or honey and a sprig of fresh thyme or rosemary for a subtle aromatic twist.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is always a wonderful problem to have), cover the bread pudding with plastic wrap or foil and store it in the refrigerator for up to 3 days. The flavors actually deepen as it rests, making it even more delicious the next day.
Freezing
For longer storage, you can freeze portions of the bread pudding. Wrap tightly in freezer-safe containers or aluminum foil, and freeze for up to 2 months. Just be sure to thaw it thoroughly in the refrigerator overnight before reheating.
Reheating
Reheat individual portions in the microwave for about 1 to 2 minutes, or warm larger quantities in a 325°F oven, covered loosely with foil, until heated through. Adding a little butter or a splash of milk before reheating can help revive the creamy texture and prevent drying out.
FAQs
Can I use frozen peaches for this Peach Cobbler Bread Pudding Recipe?
Yes, frozen peaches can be used when fresh ones aren’t available. Just make sure to thaw and drain any excess liquid to prevent the pudding from becoming too soggy.
What type of bread works best for this recipe?
Brioche or challah are ideal because they are slightly sweet and have a tender crumb that soaks up the custard perfectly. Day-old bread works best since it’s less likely to turn mushy during baking.
Can I make this recipe dairy-free?
Absolutely! You can substitute whole milk with almond or oat milk and use a dairy-free butter alternative to keep this Peach Cobbler Bread Pudding Recipe completely dairy-free while maintaining rich flavor.
How do I know when the bread pudding is done baking?
The top should be golden brown and firm to the touch, while the center remains soft but not jiggly. A toothpick inserted into the center should come out mostly clean with just a few moist crumbs.
Can I prepare this recipe ahead of time before baking?
Yes! After assembling the bread and custard mixture, cover it and refrigerate for up to overnight. When ready, bake it straight from the fridge, adding a few extra minutes to the baking time if needed.
Final Thoughts
This Peach Cobbler Bread Pudding Recipe is one of those recipes that feels like home, offering comfort and joy in every bite. It’s simple enough for a weeknight treat but special enough to impress guests. I highly encourage you to try it and watch how it quickly becomes a beloved favorite in your dessert rotation. Once you experience the combination of custardy bread and sweet peaches mingled with cinnamon, you’ll understand why this dish is so magical!
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 made with day-old brioche or challah bread soaked in a cinnamon-vanilla custard with fresh peaches, baked to a golden perfection. This delightful dessert combines the rich flavors of buttery bread and juicy peaches for a perfect treat any time of the year.
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 prevent sticking and ensure easy removal of the bread pudding after baking.
- Prepare Bread: Tear the day-old brioche or challah bread into bite-sized pieces and place them evenly in the prepared baking dish, forming the base of your pudding.
- Add Peaches: Slice the fresh peaches and evenly distribute them over the bread pieces to infuse fruity flavor throughout the pudding.
- Make Custard: In a mixing bowl, whisk together the eggs, milk, sugar, melted butter, ground cinnamon, and vanilla extract until smooth and well combined to create a flavorful custard.
- Combine Ingredients: Pour the custard mixture over the bread and peaches in the baking dish. Gently press down the bread to help it soak up the custard, ensuring every piece is moistened.
- Bake: Place the dish in the preheated oven and bake for 45-50 minutes or until the bread pudding is golden brown on top and set in the center, indicating it is fully cooked.
- Cool and Serve: Allow the bread pudding to cool slightly before serving warm, optionally topped with ice cream or whipped cream for added indulgence.
Notes
- Use day-old or stale brioche/challah bread for better absorption of the custard.
- Substitute whole milk with almond or oat milk for a dairy-free version.
- Brown sugar adds a deeper caramel flavor compared to granulated sugar.
- Let the bread soak adequately in the custard for a moist texture.
- Serve warm with vanilla ice cream or whipped cream for best results.
- This bread pudding can be stored covered in the refrigerator for up to 3 days and reheated before serving.
