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
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
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