There are some things that I believe everyone should know how to make because having a go-to recipe for any occasion is comforting and rewarding. Bread pudding is one of those recipes that many of us enjoy and could eat for breakfast, a midday snack, and dessert. That said, I’m adding this Peach Cobbler Bread Pudding recipe to the “must know how to make list” because if you like bread pudding and peaches, this is a winner! It’s the ultimate comfort dessert that hits the spot every single time.
Bread pudding is pretty straight forward but I’ve found that using a sweet bread such as challah or brioche really helps to develop the first layer of flavor while lending a nice chewy texture to the pudding. Also, day old or stale bread is always best when making bread pudding of any kind because it soaks up the custard without becoming soggy. I recommend leaving the bread out on your counter or kitchen table overnight. As for the peaches, we are using fresh peaches since it is currently peach season. However you can certainly use canned peaches but I recommend draining some of the juice.
This peach cobbler bread pudding reminds me of the something I would have on Christmas morning! It’s full of warm spices, juicy peaches, and a chewy buttery bread baked in a cinnamon and nutmeg custard. It’s absolutely divine and I’m really hoping you love it.
How to make Peach Cobbler Bread Pudding
Preheat the oven to 350° and butter a 10 inch skillet or round baking dish. Add the peach slices, both sugars, and butter to a medium sauce pan and over medium high heat bring to boil, then reduce the heat. Stir occasionally as the liquid begins to form. Once the peaches are soft, remove the pot from the heat.
In a large bowl, beat the eggs and whisk in the cream. Add in the cinnamon, nutmeg, salt and make sure everything is combined. Cut the bread into small pieces and mix them into the egg and cream mixture. Fold the peaches into the bread mixture and gently stir everything together.
Pour the bread pudding into a buttered 10 inch skillet or baking dish and bake for 30 minutes or until golden and cooked through. This bread pudding is best enjoyed warm and I recommend storing the bread pudding in the refrigerator for up to 4 days.