Peach Cobbler Bread Pudding
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 20minutes 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.
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
Ripe but firm peaches hold their shape best. Frozen peaches work too, just thaw and drain them first.
• 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
• 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
Serving: 1servingCalories: 244kcalCarbohydrates: 33gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 97mgSodium: 166mgPotassium: 167mgFiber: 1gSugar: 31gVitamin A: 585IUVitamin C: 2mgCalcium: 65mgIron: 1mg
Tried this recipe?Let us know how it was!