Description
This Peach Cobbler Bread Pudding is a comforting dessert combining tender, day-old brioche or challah bread soaked in a cinnamon-vanilla custard with juicy fresh peaches. Baked to golden perfection, it offers a delightful balance of sweetness and warmth, perfect for serving with ice cream or whipped cream.
Ingredients
Scale
Bread and Fruit
- 4 cups day-old brioche or challah bread, torn into pieces
- 2 cups fresh peaches, sliced
Custard Mixture
- 4 large eggs
- 2 cups whole milk (or almond/oat milk)
- 3/4 cup granulated sugar (or brown sugar)
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1/2 cup melted butter
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a baking dish to prevent sticking.
- Prepare Bread Base: Tear the day-old brioche or challah into bite-sized pieces and evenly distribute them in the greased baking dish.
- Layer Peaches: Slice fresh peaches and arrange them evenly over the bread pieces in the dish.
- Make Custard: In a bowl, whisk together the eggs, milk, sugar, melted butter, ground cinnamon, and vanilla extract until the mixture is smooth and well combined.
- Soak Bread and Peaches: Pour the custard mixture evenly over the bread and peaches, then gently press down to ensure the bread absorbs the liquid fully.
- Bake: Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the custard is set in the center.
- Cool and Serve: Allow the bread pudding to cool slightly before serving warm, optionally topped with ice cream or whipped cream for extra indulgence.
Notes
- Using day-old bread helps the custard soak better without the bread becoming too mushy.
- Fresh peaches add natural sweetness and texture; canned peaches can be used but drain well.
- For a dairy-free option, substitute whole milk with almond or oat milk and use a plant-based butter alternative.
- To enhance flavor, consider adding a pinch of nutmeg or a splash of bourbon to the custard mixture.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
