There’s something truly magical about the merging of two Southern favorites—peach cobbler and bread pudding. Each bite of Peach Cobbler Bread Pudding carries you straight to a summer afternoon on a shaded porch, where time slows and comfort food reigns supreme. This dish isn’t just about ingredients; it’s about the memories we build around them.
For me, it all began with a surplus of peaches from our backyard tree—golden, fragrant, and too many to eat fresh. My grandmother, with her ever-resourceful spirit, would slice them up and scatter them across layers of leftover bread soaked in a spiced custard. What emerged from the oven was magic: a soft, creamy pudding with golden crisp edges, full of peachy sweetness and homey flavor. This became our go-to summer dessert, often served after Sunday suppers or brought to church potlucks, where it always disappeared first from the table.
Peach Cobbler Bread Pudding is more than dessert—it’s a fusion of comfort and tradition. Whether you’re using fresh peaches from the farmer’s market or a can from your pantry, this recipe transforms humble staples into something special.
Why You’ll Love This Peach Cobbler Bread Pudding
- Two desserts in one: Combines the fruit-forward joy of peach cobbler with the custardy charm of bread pudding.
- Cozy and nostalgic: Every spoonful is a taste of comfort and Southern heritage.
- Budget-friendly: Uses up stale bread and canned fruit—minimal waste, maximum flavor.
- Versatile and customizable: Swap in seasonal fruits, switch up spices, or add a nutty topping.
- Perfect for any occasion: Ideal for brunches, barbecues, holiday meals, or quiet nights at home.
Peach Cobbler Bread Pudding
Description
There’s something truly magical about the merging of two Southern favorites—peach cobbler and bread pudding. Each bite of Peach Cobbler Bread Pudding carries you straight to a summer afternoon on a shaded porch, where time slows and comfort food reigns supreme. This dish isn’t just about ingredients; it’s about the memories we build around them.
For me, it all began with a surplus of peaches from our backyard tree—golden, fragrant, and too many to eat fresh. My grandmother, with her ever-resourceful spirit, would slice them up and scatter them across layers of leftover bread soaked in a spiced custard. What emerged from the oven was magic: a soft, creamy pudding with golden crisp edges, full of peachy sweetness and homey flavor. This became our go-to summer dessert, often served after Sunday suppers or brought to church potlucks, where it always disappeared first from the table.
Peach Cobbler Bread Pudding is more than dessert—it’s a fusion of comfort and tradition. Whether you’re using fresh peaches from the farmer’s market or a can from your pantry, this recipe transforms humble staples into something special.
Ingredients
- 4 cups day-old bread, cut into 1-inch cubes
- 2 cups peeled and diced fresh peaches (or one 15-oz can, drained)
- 1 cup whole milk
- 1 cup heavy cream
- 3 large eggs
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp salt
- ¼ cup unsalted butter, melted
- ½ cup brown sugar
- ¼ cup chopped pecans (optional)
Instructions
Step 1: Prepare the oven and dish
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray. This step ensures easy cleanup and those beautifully caramelized edges.
Step 2: Mix the bread and peaches
Place the bread cubes in a large mixing bowl. Add the diced peaches and gently toss to combine. This simple mix is the beginning of a rich and textured dessert.
Step 3: Make the custard
In another bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, and salt until fully combined. The aroma of the cinnamon and vanilla will start to make your kitchen feel like home.
Step 4: Soak the bread mixture
Pour the custard mixture over the bread and peaches. Stir gently to coat everything, then let it sit for about 15 minutes. This resting time allows the bread to soak up every drop of that creamy base.
Step 5: Add the buttery topping
Pour the mixture into the prepared baking dish. Drizzle the melted butter over the top, then sprinkle on the brown sugar and chopped pecans (if using). This topping will caramelize in the oven, creating a sweet, crunchy layer that’s irresistible.
Step 6: Bake until golden and set
Bake for 45 to 50 minutes, or until the center is just set and the top is golden brown. A toothpick inserted into the center should come out mostly clean, with just a bit of custard clinging to it.
Step 7: Let it cool slightly
Remove from the oven and let it cool for about 10 minutes. This allows the pudding to set completely and makes slicing easier. Serve warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Notes
This recipe is a beautiful way to use up leftover bread and summer produce. It’s equally satisfying warm or cold, and can easily be doubled for gatherings.
INGREDIENTS YOU’LL NEED:
- 4 cups day-old bread, cut into 1-inch cubes
- 2 cups peeled and diced fresh peaches (or one 15-oz can, drained)
- 1 cup whole milk
- 1 cup heavy cream
- 3 large eggs
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp salt
- ¼ cup unsalted butter, melted
- ½ cup brown sugar
- ¼ cup chopped pecans (optional)
How to Make Peach Cobbler Bread Pudding
Step-by-Step Instructions
Step 1: Prepare the oven and dish
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray. This step ensures easy cleanup and those beautifully caramelized edges.
Step 2: Mix the bread and peaches
Place the bread cubes in a large mixing bowl. Add the diced peaches and gently toss to combine. This simple mix is the beginning of a rich and textured dessert.
Step 3: Make the custard
In another bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, and salt until fully combined. The aroma of the cinnamon and vanilla will start to make your kitchen feel like home.
Step 4: Soak the bread mixture
Pour the custard mixture over the bread and peaches. Stir gently to coat everything, then let it sit for about 15 minutes. This resting time allows the bread to soak up every drop of that creamy base.
Step 5: Add the buttery topping
Pour the mixture into the prepared baking dish. Drizzle the melted butter over the top, then sprinkle on the brown sugar and chopped pecans (if using). This topping will caramelize in the oven, creating a sweet, crunchy layer that’s irresistible.
Step 6: Bake until golden and set
Bake for 45 to 50 minutes, or until the center is just set and the top is golden brown. A toothpick inserted into the center should come out mostly clean, with just a bit of custard clinging to it.
Step 7: Let it cool slightly
Remove from the oven and let it cool for about 10 minutes. This allows the pudding to set completely and makes slicing easier. Serve warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Helpful Tips
- Use hearty bread: French bread, challah, or brioche work best for texture and flavor.
- Let it soak: Don’t skip the soaking step—it ensures even, creamy texture throughout.
- Customize with spice: Add nutmeg or a touch of cardamom for a unique twist.
- Make it ahead: Assemble the dish and refrigerate overnight to bake fresh the next day.
- Try other fruits: Berries, apples, or pears are great seasonal substitutes.
Details
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Notes
This recipe is a beautiful way to use up leftover bread and summer produce. It’s equally satisfying warm or cold, and can easily be doubled for gatherings.
Nutritional Information (per serving)
- Calories: 320
- Fat: 15g
- Carbohydrates: 40g
- Protein: 6g
- Sugar: 30g
Frequently Asked Questions
Can I use canned peaches?
Yes, just be sure to drain them thoroughly to avoid excess liquid.
What kind of bread is best?
Day-old French bread, brioche, or challah offer the best texture. Avoid very soft sandwich bread.
Is it okay to refrigerate leftovers?
Absolutely. Store in an airtight container for up to 3 days. Reheat in the microwave or oven.
Can I make it dairy-free?
Use almond milk and coconut cream as substitutes for milk and cream. It may slightly alter the flavor, but it’s still delicious.
Storage Instructions
Let the pudding cool completely, then store in an airtight container in the fridge. Reheat individual portions as needed. It also freezes well—wrap tightly and use within 1 month.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other comforting desserts:
- The Story Behind This No-Bake Summer Berry Icebox Cake
- The Cozy Magic of Loaded Butterscotch Cheesecak
- A Cozy Slice of Spring: Rhubarb Bars with Cream Cheese
Conclusion
Peach Cobbler Bread Pudding is the kind of dessert that makes you want to call your grandma, pour some sweet tea, and sit on the porch as the sun sets. It captures the heart of Southern cooking—making the most of what you have, honoring the seasons, and gathering people together around something warm and sweet. Whether it’s your first time baking it or your fiftieth, this recipe brings comfort and joy every single time.