This peach cobbler bread pudding takes two Southern desserts that are normally crowd pleasers and smashes them together. Cinnamon, sugar, nutmeg and ginger make this bread pudding extra special and makes people come back for a second helping. The best part is that there is less than 20 minutes of effort, but the payout is well worth it. This is one of those dishes that will be requested over and over again from your family and friends.
One of the things that I have always liked about both peach cobbler and bread pudding is they are like a hug in dessert form. As you can tell, if you have looked through my breakfast and dessert categories, I love a good bread pudding even if I call it by a different name. You will see the same with peaches; I cannot get enough of either so mixing them together was inevitable. The summer is the perfect time for this dessert when peaches are in season, and the weather begs for a light end to a tasty meal. Topped with some ice cream this dessert is unstoppable.
Table of Contents
Key Ingredients for Peach Cobbler Bread Pudding
Most of this is pantry stuff. The only thing you really need to shop for is good ripe peaches and a loaf of bread sturdy enough to soak.
Peaches: Ripe but still firm is what you want. Too soft and they will fall apart in the pan, too hard and they will take forever to cook and not impart as much flavor. Fresh is best when you can get them but frozen work in a pinch.
Bread: You want good day-old bread. This can be a French loaf, like what is pictured or a fabulous brioche or challah. No stale loaf on hand? Cube fresh bread and toast it in a low oven for ten minutes. You can also make your own with my Authentic Homemade Brioche Dough.
Half and half plus heavy cream: The two together give you a custard that is rich without being heavy. You can also use whole milk instead of half and half; however, the custard will be thinner.
Why You Cook the Peaches First
You could throw raw peaches into the custard and bake, but by doing so you cannot draw out the juices until it is in the oven. This can be problematic for a couple of reasons. Firstly, when you cook the peaches before adding them you can reduce the liquid down some to intensify the flavor. The second issue goes hand in hand with the first. Since the peaches will release their juices while cooking you may get a soupy bread pudding as there is a constant release of water during the bake.
Here is the move that matters: once the peaches are soft, you separate them from that syrup. The syrup goes into the custard, and this allows the peach cobbler flavor to permeate the whole bread pudding. The peaches get set aside to fold in later, so they stay as actual pieces of fruit. Mix everything together too early and the peaches just disappear.
Pro tip: Let the peaches and syrup cool to room temperature or less than 140F. Hot syrup hitting raw eggs will scramble them. Another option is to add cooled syrup to cold milk and then add the eggs.
The Custard Soak Is Where the Magic Happens
This is the part you cannot rush. After you fold the bread into the custard, it takes a full hour in the fridge so the bread can soak all the way through to the center. Skip this and the outside will be custard like, while the middle stays dry.
Fold it gently every twenty minutes while it chills. The bread on top can start to dry out and the bread on the bottom will compress and get too soggy, so a quick turn keeps every piece evenly soaked.
Time management tip: This hour is free time. Grease your baking dish, dice your peaches for the layering step if you haven’t already, preheat the oven near the end, and pour yourself something good. By the time the bread is ready to bake you are already set up.
Layer It, Don't Mix It
When you build the pan, you want to layer the soaked bread and the cooled peaches in thirds rather than stirring the peaches in all at once. The reason is simple. Peaches are heavier than soaked bread, so if you mix them in they all sink to the bottom and you end up with an uneven distribution of fruit, so you don’t get peaches in every bite.
So, you put down a third of the bread, scatter a third of the peaches, and repeat twice more. It only takes an extra couple of minutes, and it is the difference between even peach distribution and a soggy peach pancake at the bottom of the dish.
When to Serve Peach Cobbler Bread Pudding
This is a dessert that is great following something off the grill or the end to a nice roasted meal. The warm spiced peaches are right at home after a summer cookout, so serve it after Grilled Barbecue Ribs or a Whole Barbecue Chicken and you have a full meal that ends on a perfect high note.
Serve it warm with a scoop of vanilla ice cream, which melts into the custard, and you can never go wrong. If you want to push it over the top, a drizzle of my Salted Bourbon Caramel Sauce is the definition of decadence. But honestly, a spoonful straight from the pan while it is still warm is one of my favorite ways to eat it.
Drink Pairings That Actually Work
A sweet dessert like this is begging for a drink with a little warmth that will not try to out sweet it. A glass of off-dry sparkling wine is lovely here, and if you want to lean into the peach, a Bellini made with peach purée is basically the same flavor in a glass.
For a cocktail, you know one of my go-to beverages is an Old Fashioned, and I mean it. Make it with brown sugar instead of simple syrup and the bourbon, spice, and caramel notes line up exactly with what is happening in the pan. Now, if you happen to have peach bitters you will have something extra special. If you want something a touch brighter to cut the richness, a Gold Rush with its bourbon, lemon, and honey does the job.
For those skipping the alcohol, warm spiced cider or a good ginger beer over ice with a squeeze of lemon both stand up to the spices without fighting the sweetness. If you want something a little special, check out the Smoked Honey Highball.
Make It Ahead
This is a true make-ahead dessert, which is why it is so good for entertaining. You can take it two different ways depending on your timeline.
For the soak-ahead method, build the custard and fold in the bread the night before. Cover it and let it sit in the fridge overnight instead of just an hour. It only gets better, and in the morning, you layer it into the pan and bake. You can also fully bake it and then reheat it the next day. For this, bake it all the way through a day ahead, cool it, and refrigerate. Reheat covered in a 325°F oven for about fifteen minutes until warmed through. The edges firm back up, and you would never know it was made ahead. You can also brush on a little milk and cover while reheating.
Either way, leftovers keep in the fridge for up to four days and reheat one serving at a time in about thirty seconds in the microwave.
Similar Recipes You'll Love
If this peach cobbler bread pudding is your kind of dessert, you have a few directions to go. My Caramel Apple Bread Pudding is just as good and just as special, and the Chocolate Bread Pudding is for when you want to go rich and decadent. This one is perfect for date night or a special occasion, The Soda Bread Pudding with Whiskey Caramel is another fun twist on the dessert.
If it is the peaches, you are after, try my Bourbon Baked Peaches for something quick and simple, or Grilled Peaches with Caramel Sauce for the grill. And for more summer fruit baking, the Blueberry Peach Galette and Puff Pastry Peach Strudel are both worth a spot on the table.
Peach Cobbler Bread Pudding
Equipment
- Saucepan
- Slotted spoon
- Sheet pan or large plate
- Large mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Measuring cups and spoons
- 9x9 inch baking dish
- Aluminum foil
Ingredients
For the Spiced Peaches:
- 3 peaches pits removed, diced
- 2 tablespoons unsalted butter
- ½ cup brown sugar packed
- ½ tablespoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
For the Custard and Bread:
- 1½ pounds day old bread cubed
- 5 eggs
- 1½ cups half and half
- 1 cup heavy cream
- 1 cup sugar
- ½ teaspoon salt
Instructions
Cook the peaches:
- In a saucepan over medium heat, melt the butter. Add the diced peaches, brown sugar, cinnamon, nutmeg, ginger, and cloves. Cook, stirring occasionally, until the peaches are soft and have released their syrup, about 5 to 8 minutes. Remove from the heat and let cool.3 peaches, 2 tablespoons unsalted butter, ½ cup brown sugar, ½ tablespoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger, ¼ teaspoon ground cloves
- Using a slotted spoon, separate the peaches from the syrup. Spread the peaches on a sheet pan or plate to cool and reserve the syrup separately. Let both cool completely.
Make the custard and soak the bread:
- In a large bowl, whisk together the eggs, half and half, heavy cream, sugar, and salt until smooth.5 eggs, 1½ cups half and half, 1 cup heavy cream, 1 cup sugar, ½ teaspoon salt
- Add the cooled peach syrup to the egg mixture and whisk to combine. Fold in the cubed bread until every piece is coated. Cover and refrigerate for 1 hour, gently folding every 20 minutes so the bread soaks evenly.1½ pounds day old bread
Layer and bake:
- Preheat the oven to 350°F (175°C), gas mark 4. Grease a 9x9 inch baking dish.
- Add a third of the soaked bread to the dish, then scatter a third of the cooled peaches over the top. Repeat twice more, finishing with peaches. (Layering keeps the peaches evenly distributed instead of letting them sink to the bottom.)
- Cover the dish with foil and bake for 25 minutes. Uncover and bake for another 20 minutes, until the custard is set and the top is golden. Let rest for 10 to 15 minutes before serving. Serve warm.
Notes
• Stale bread soaks better than fresh. If your bread is fresh, cube it and toast it in a low oven for 10 minutes to dry it out.
• The overnight soak makes this even better. Build the custard and bread the night before, then layer and bake the next day.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered in a 325°F oven for about 15 minutes, or a single serving in the microwave for 30 seconds.
• Serve warm with vanilla ice cream or a drizzle of caramel sauce
Nutrition
