Peach Cobbler Bread Pudding Recipe

Peach Cobbler Bread Pudding Recipe brings the best of Southern comfort into your kitchen. This dish combines juicy peaches caramelized in butter and sugar with rich, custardy brioche bread pudding — heated through in just over 30 minutes. Perfect for brunches, cozy family dinners, or dessert during peach season, it’s easy to whip together yet impressively flavorful. This introduction sets the tone for a delectable dessert that’s both simple and sophisticated, blending warmth, sweetness, and a touch of bourbon (or fruity alternatives). Let’s dive into what makes this recipe so delightful and how you can recreate it at home.

Why You’ll Love This Recipe Name

This Peach Cobbler Bread Pudding combines the best elements of peach cobbler and classic bread pudding in one dish. It’s easy to make, bursting with peachy flavor, cinnamon, nutmeg, and vanilla, and topped with a luscious bourbon cream sauce (or non‑alcoholic alternative). Great for using up day‑old brioche, this recipe is comforting, crowd‑pleasing, and perfect for warm or cool evenings.

Ingredients

For the Peaches

• ¼ cup butter
• 2 cups chopped peaches (about 2–3 medium peaches)
• ⅓ cup granulated sugar

For the Bread Pudding Mixture

• 2 large eggs, beaten
• 1 large egg yolk, beaten
• ⅓ cup packed light brown sugar
• 2 cups evaporated milk
• 1 Tbsp bourbon (*optional or substitute)
• ½ tsp salt
• ¼ cup unsalted butter, melted
• 1 Tbsp pure vanilla extract
• ¾ tsp ground nutmeg
• ¾ tsp ground cinnamon
• 1 lb brioche rolls, coarsely torn

For the Bourbon Cream Sauce

• ½ cup unsalted butter
• ¼ cup packed light brown sugar
• ¼ cup granulated sugar
• ½ cup heavy whipping cream
• 1 Tbsp bourbon (*or fruit juice substitute)
• 1 tsp pure vanilla extract
• Pinch of salt

Step–by–Step: How to Make Peach Cobbler Bread Pudding

For the Peaches

1. In a medium saucepan over medium heat, allow the butter to melt completely.
2. Add chopped peaches and stir to coat.
3. Sprinkle in granulated sugar and cook for about 15–20 minutes, stirring occasionally, until peaches are tender and syrup thickens.
4. Take the pan off the heat and let the mixture sit briefly so the syrup can continue to thicken.

For the Bread Pudding

1. Preheat oven to 350 °F (175 °C). Butter six 10-oz ramekins or eight 6-oz ramekins.
2. In a large mixing bowl, whisk together the eggs, extra yolk, brown sugar, evaporated milk, bourbon (or juice alternative), and salt until the sugar is fully dissolved.
3. Blend in the melted butter, vanilla extract, nutmeg, and cinnamon until the custard mixture is smooth and cohesive.
4. Place the torn brioche pieces into a separate bowl, then pour the custard over the bread to soak.
5. Fold in peaches and syrup.
6. Spoon the mixture into prepared ramekins, filling each to about three-quarters full.
7. Bake for approximately 30 minutes, or until the tops are golden, puffed, and set in the center.

For the Bourbon Cream Sauce

1. While the puddings are baking, melt the butter in a saucepan over medium heat.
2. Stir in the brown sugar, granulated sugar, and heavy cream; whisk and bring the mixture to a gentle boil.
3. Boil for 2–3 minutes until slightly thickened.
4. Remove from heat and incorporate the bourbon (or juice), vanilla, and a pinch of salt by whisking thoroughly.
5. Drizzle warm over baked bread puddings.

Helpful Tips

• Use slightly stale brioche: It absorbs custard better without becoming mushy. Dry it out ahead if possible.
• Allow peaches to cool slightly before mixing; hot peaches can cook eggs prematurely.
• Avoid overfilling the ramekins to prevent spillage as the pudding rises during baking.
• Test doneness by inserting a toothpick into the center — it should come out with minimal moist crumbs.
• Make sauce early: You can reheat gently before serving if it thickens too much.

Substitutions And Variations

• Non‑alcoholic version: Substitute bourbon with peach nectar, apple juice, or white grape juice (same amount).
• Bread alternatives: Pull‑apart challah, croissants, or even slightly stale sandwich bread can work in a pinch.
• Spice tweaks: Add ground ginger or cardamom for a twist; reduce nutmeg if preferred.
• Fruit versions: Try substituting peaches with berries or apples cooked similarly, or do a mixed fruit version.
• Sauce variation: Swap cream sauce for a vanilla custard drizzle or caramel sauce.

Storage Instructions

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat individual servings in the microwave (about 20–30 seconds) or warm in a 300 °F oven until heated through.
• Sauce can be stored separately in the fridge and gently reheated on the stovetop or microwave before serving.

Nutritional Information

Per serving (approximate):

• Calories: 783 kcal
• Carbohydrates: 70 g
• Protein: 14 g
• Fat: 50 g (30 g saturated fat)
• Cholesterol: 273 mg
• Sodium: 581 mg
• Potassium: 315 mg
• Fiber: 1 g
• Sugar: 40 g
• Vitamin A: 1,838 IU
• Vitamin C: 4 mg
• Calcium: 247 mg
• Iron: 1 mg

Serving Suggestions

• Enjoy warm, topped with a scoop of vanilla ice cream or a generous spoonful of whipped cream.
• Complement the dessert with a strong cup of coffee or a cozy mug of spiced chai.
• Garnish with fresh mint or a dusting of extra cinnamon or powdered sugar.
• Great for potlucks or brunch: bring ramekins to the oven at destination and bake onsite if possible for freshness.

Frequently Asked Questions About Peach Cobber Bread Pudding

Is it okay if my peaches are underripe or overripe?
You can use firm but ripe peaches for the best texture. If they’re slightly underripe, cook until fully tender; if they’re overly soft, reduce cooking time to avoid mush.

Can I make this ahead of time?
Yes! Prepare the pudding and refrigerate it before baking. When ready to serve, bring to room temperature and bake for an extra 5–10 minutes. Sauce can be made in advance too and warmed just before serving.

Can I scale the recipe?
Absolutely. This recipe works well doubled or halved. If you scale down, reduce baking time slightly and check for doneness earlier.

What if I don’t have evaporated milk?
You can use whole milk or half‑and‑half, though the custard may be slightly thinner; also reduce other liquid components to avoid sogginess.

Is there a low‑sugar version?
You can reduce both sugars by up to 25% and still get a rich, sweet flavor, especially if your peaches are very sweet. Just adjust to taste.

Peach Cobbler Bread Pudding Recipe

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• Author: Lisa
• Total Time: 55 minutes
• Yield: 6–8 servings 1x

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Description

each Cobbler Bread Pudding Recipe combines caramelized peaches, custardy brioche, and a rich cream sauce. Perfect for cozy gatherings, holidays, or when you need a comforting dessert. Simple to make, deeply flavorful, and sure to please. Try it today!

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Ingredients

Scale 1x2x3x

For the Peaches

• ¼ cup butter

• 2 cups chopped peaches (about 2–3 medium peaches)

• ⅓ cup granulated sugar

For the Bread Pudding

• 2 large eggs, beaten

• 1 large egg yolk, beaten

• ⅓ cup packed light brown sugar

• 2 cups evaporated milk

• 1 tbsp bourbon (or peach nectar/juice)

• ½ tsp salt

• ¼ cup unsalted butter, melted

• 1 tbsp vanilla extract

• ¾ tsp ground nutmeg

• ¾ tsp ground cinnamon

• 1 lb brioche rolls, torn

For the Bourbon Cream Sauce

• ½ cup unsalted butter

• ¼ cup packed light brown sugar

• ¼ cup granulated sugar

• ½ cup heavy cream

• 1 tbsp bourbon (or juice substitute)

• 1 tsp vanilla extract

• Pinch of salt

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Instructions

• In a saucepan over medium heat, melt butter. Add peaches and sugar, cook 15–20 minutes until syrupy. Let cool.

• Preheat oven to 350°F. Grease 6–8 ramekins.

• Whisk eggs, yolk, brown sugar, evaporated milk, bourbon (or juice), and salt. Stir in melted butter, vanilla, nutmeg, and cinnamon.

• Pour custard over torn brioche. Add cooled peaches and syrup.

• Spoon into ramekins, filling ¾ full. Bake 30 minutes until golden and set.

• For sauce: Melt butter, add sugars and cream. Bring to a boil for 2–3 minutes. Remove from heat, stir in bourbon (or juice), vanilla, and salt.

• Serve warm pudding with sauce.

Notes

Use slightly stale bread for best texture. You can prep the pudding a day ahead, refrigerate, and bake fresh. Sauce can be reheated before serving.

• Prep Time: 25 minutes
• Cook Time: 30 minutes

Nutrition

• Serving Size: 1 ramekin (approx.)
• Calories: 783
• Sugar: 40g
• Carbohydrates: 70g
• Protein: 14g

Conclusion

Thank you so much for trying this Peach Cobbler Bread Pudding Recipe! I love how effortlessly it blends warm, cinnamon‑spiced peaches with custardy brioche and that rich, buttery cream sauce — it’s truly a comfort dish with flair. It’s reliable, satisfying, and honestly one of my favorite treats to highlight juicy peaches or make the most of leftover bread. I hope you find it just as easy and delicious as I do. Enjoy every warm, gooey bite — and thank you for sharing your kitchen with this food‑loving community. Happy cooking, and may your kitchen always smell of sweet peaches and buttery goodness.