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
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 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.
