Amazingly delicious, Easy Peach Cobbler Bread Pudding is full of fresh peaches, rich custard and a hint of rum!
Bread Pudding is the easiest dessert in the world to make. It’s economical as well, especially for a crowd since it uses day old (or two day old) bread.
Super moist and indulgent, Easy Peach Cobbler Bread Pudding is the best of two dessert worlds. Who doesn’t love peach cobbler? Today I topped a dense, sweet bread pudding with a peach cobbler mixture and baked it until crisp and browned on top. The peach cobbler mixture seeps down into every crevice of the bread. Perfection!
Easy Peach Cobbler Bread Pudding
- Fast, easy and perfect for the season while peaches are at their peak.
- You can use canned peaches, but I much prefer in-season peaches at their height of sweetness.
- You can also use frozen peaches, which are most of the time cheaper than fresh.
- I usually get a French loaf from the sale rack at the store for my bread pudding recipes. You can use ciabatta or any dense bread as long as it doesn’t have savory ingredients such as rosemary, etc in it.
- The rum is optional. If you choose to omit it, add 1/4 cup more milk to your recipe.
I used this recipe for the cream cheese glaze: Cream Cheese Glazed Carrot Bread Pudding
Super moist and indulgent Easy Peach Cobbler Bread Pudding combines two popular desserts into one. It's full of fresh peaches, a rich custard and a hint of rum!
- 2 cups fresh peaches chopped
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup rum
- 1 tablespoon cinnamon
- 2 cups milk
- 1/4 cup butter melted
- 1 cup brown sugar
- 3 eggs
- 2 teaspoon cinnamon
- 1 teaspoon vanilla
- 6 cups bread cubes
- Spray an 8x8 casserole dish with non-stick spray.
- Preheat oven to 350 degrees F.
- Mix together peaches, flour, 1/4 cup brown sugar, rum, and 1 tablespoon cinnamon. Allow to sit 10 minutes while preparing bread mixture.
- Cut bread into 1-inch cubes.
- Whisk milk, butter, 1 cup brown sugar, eggs, 2 teaspoon cinnamon and vanilla. Add bread crumbs and toss to combine.
- Pour into prepared baking dish.
- Top mixture with peach mixture.
- Bake at 350 degrees 50 to 60 minutes or until brown on top and set in the center.
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I put together 15 Bread Pudding recipes for Parade’s Community Table, check it out here.
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Lori says
Recipe looks great. I’m definitely trying this. Except, where does the rum go, with the peaches or with the milk mixture? It doesn’t say in the directions. I’m guessing with the peach mixture, since it’s in the upper part of the list, before the cinnamon.
Paula says
Yes, I corrected it. It goes with the peaches and brown sugar so they absorb some of the rum flavor. Thanks for letting me know my omission.
Jackie Mitton says
It is sooo yummy. We topped the warm cobbler with a little bit of milk, but egg nog would be even better. I used rum flavoring instead of rum.
Carlee says
That looks amazing! I have been loving the peaches right now, this would be an excellent way to use some.
Blair @ The Seasoned Mom says
Oh my goodness, what a delicious summer dessert! Love this peach treat, Paula! 🙂
Pinned!