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!
Ingredients
For the Peaches
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¼ cup butter
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2 cups chopped peaches (about 2–3 medium peaches)
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⅓ cup granulated sugar
For the Bread Pudding
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2 large eggs, beaten
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1 large egg yolk, beaten
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⅓ cup packed light brown sugar
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2 cups evaporated milk
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1 tbsp bourbon (or peach nectar/juice)
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½ tsp salt
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¼ cup unsalted butter, melted
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1 tbsp vanilla extract
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¾ tsp ground nutmeg
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¾ tsp ground cinnamon
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1 lb brioche rolls, torn
For the Bourbon Cream Sauce
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½ cup unsalted butter
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¼ cup packed light brown sugar
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¼ cup granulated sugar
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½ cup heavy cream
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1 tbsp bourbon (or juice substitute)
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1 tsp vanilla extract
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Pinch of salt
Instructions
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In a saucepan over medium heat, melt butter. Add peaches and sugar, cook 15–20 minutes until syrupy. Let cool.
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Preheat oven to 350°F. Grease 6–8 ramekins.
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Whisk eggs, yolk, brown sugar, evaporated milk, bourbon (or juice), and salt. Stir in melted butter, vanilla, nutmeg, and cinnamon.
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Pour custard over torn brioche. Add cooled peaches and syrup.
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Spoon into ramekins, filling ¾ full. Bake 30 minutes until golden and set.
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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.
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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.
Nutrition
- Serving Size: 1 ramekin (approx.)
- Calories: 783
- Sugar: 40g
- Carbohydrates: 70g
- Protein: 14g