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, 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
Combining two classics into one dessert. Gooey peach cobbler combined with bread pudding makes this dessert recipe amazing.
While you’re here, check out these recipes
- Blueberry Biscuits
- Caramel Cobbler
- Pecan Cobbler
- Easy Strawberry Cake
- Skinny Cake Batter No Churn Ice Cream
- Over 40 Pound Cake recipes!!
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
I updated this post from an earlier version dated August 19, 2015. I made new photos and simplified the recipe instructions.
Easy Peach Cobbler Bread Pudding
Ingredients
- 2 cups peaches fresh or frozen, chopped
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup rum substitute peach or apple juice
- 1 tablespoon cinnamon
- 2 cups milk
- ¼ cup butter melted
- 1 cup brown sugar
- 3 large eggs
- 2 teaspoon cinnamon
- 1 teaspoon vanilla
- 6 cups bread cut into cubes from day old bread
Instructions
- 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.
Notes
Nutrition
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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!