Peach Cobbler Bread Pudding
Peach Cobbler Bread Pudding
Ingredients
For the Peaches
- 1/4 cup butter
- 2 cups peaches, chopped, about 2-3 medium sized peaches
- 1/3 cup granulated sugar
For the Bread Pudding Mixture
- 2 large eggs, beaten
- 1 large egg yolk, beaten
- 1/3 cup packed light brown sugar
- 2 cups evaporated milk
- 1 tablespoon bourbon
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 tablespoon pure vanilla extract
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cinnamon
- 1 pound brioche rolls, coarsely torn
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a baking dish (approximately 8x8 or 9x9 inches).
⏱️ 5 min•🌡️ 350
- 2
In a medium saucepan, combine the 1/4 cup butter, 2 cups chopped peaches, and 1/3 cup granulated sugar. Cook over medium heat, stirring occasionally, until the peaches are tender and the sugar has dissolved, about 8-10 minutes. Set aside.
⏱️ 10 min
- 3
Place the 1 pound of coarsely torn brioche rolls into the prepared baking dish, spreading them out evenly.
⏱️ 2 min
- 4
In a large bowl, whisk together the 2 large beaten eggs, 1 large beaten egg yolk, 1/3 cup packed light brown sugar, 2 cups evaporated milk, 1 tablespoon bourbon, 1/2 teaspoon salt, 1/4 cup melted unsalted butter, 1 tablespoon pure vanilla extract, 3/4 teaspoon ground nutmeg, and 3/4 teaspoon ground cinnamon until well combined and smooth.
⏱️ 5 min
- 5
Carefully pour the custard mixture evenly over the brioche bread in the baking dish, ensuring all the bread pieces are moistened.
⏱️ 1 min
- 6
Spoon the cooked peach mixture over the bread and custard in the baking dish, distributing the peaches evenly.
⏱️ 2 min
- 7
Let the assembled bread pudding sit at room temperature for about 20 minutes to allow the brioche to fully soak up the custard. This is crucial for a tender pudding.
⏱️ 20 min
- 8
Bake the bread pudding in the preheated oven for 35 to 45 minutes, or until the top is golden brown and the pudding is set in the center. A knife inserted into the center should come out mostly clean.
⏱️ 45 min•🌡️ 350
- 9
Remove from the oven and let cool slightly before serving. This bread pudding is delicious warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Peach Cobbler Bread Pudding
For the Peaches
- 1/4 cup butter
- 2 cups peaches, chopped, about 2-3 medium sized peaches
- 1/3 cup granulated sugar
For the Bread Pudding Mixture
- 2 large eggs, beaten
- 1 large egg yolk, beaten
- 1/3 cup packed light brown sugar
- 2 cups evaporated milk
- 1 tablespoon bourbon
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 tablespoon pure vanilla extract
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cinnamon
- 1 pound brioche rolls, coarsely torn
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a baking dish (approximately 8x8 or 9x9 inches).
⏱️ 5 min•🌡️ 350 - 2
In a medium saucepan, combine the 1/4 cup butter, 2 cups chopped peaches, and 1/3 cup granulated sugar. Cook over medium heat, stirring occasionally, until the peaches are tender and the sugar has dissolved, about 8-10 minutes. Set aside.
⏱️ 10 min - 3
Place the 1 pound of coarsely torn brioche rolls into the prepared baking dish, spreading them out evenly.
⏱️ 2 min - 4
In a large bowl, whisk together the 2 large beaten eggs, 1 large beaten egg yolk, 1/3 cup packed light brown sugar, 2 cups evaporated milk, 1 tablespoon bourbon, 1/2 teaspoon salt, 1/4 cup melted unsalted butter, 1 tablespoon pure vanilla extract, 3/4 teaspoon ground nutmeg, and 3/4 teaspoon ground cinnamon until well combined and smooth.
⏱️ 5 min - 5
Carefully pour the custard mixture evenly over the brioche bread in the baking dish, ensuring all the bread pieces are moistened.
⏱️ 1 min - 6
Spoon the cooked peach mixture over the bread and custard in the baking dish, distributing the peaches evenly.
⏱️ 2 min - 7
Let the assembled bread pudding sit at room temperature for about 20 minutes to allow the brioche to fully soak up the custard. This is crucial for a tender pudding.
⏱️ 20 min - 8
Bake the bread pudding in the preheated oven for 35 to 45 minutes, or until the top is golden brown and the pudding is set in the center. A knife inserted into the center should come out mostly clean.
⏱️ 45 min•🌡️ 350 - 9
Remove from the oven and let cool slightly before serving. This bread pudding is delicious warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
⏱️ 5 min