If you’re a fan of cooking, easy recipes that bring comfort and decadence together, this Peach Cobbler Bread Pudding is about to become your new favorite dessert. Imagine the warm, juicy sweetness of fresh peaches cooked with brown sugar and cinnamon, combined with the soft, custardy richness of classic bread pudding. This recipe takes both of those beloved treats and fuses them into one unforgettable dish that’s as easy to make as it is delicious.
Perfect for any season but especially divine when peaches are at their peak, this dessert is a must-try for anyone who loves a cozy, flavorful sweet treat. Here’s how to make it.
Preparing the Peaches: Sweet, Spiced, and Perfect
Start by preheating your oven to 350°F. You’ll need about six large yellow peaches that are ripe but still firm enough to peel and slice easily. A handy tip for peeling peaches effortlessly is to freeze them for about 30 minutes, then let them sit at room temperature for five minutes before peeling. This trick helps the skin slip right off, no boiling water bath needed!
Once peeled, chop the peaches into bite-sized pieces and add them to a skillet with a tablespoon of unsalted butter. To bring out that classic peach cobbler flavor, sprinkle in ½ cup of brown sugar, ½ teaspoon of cinnamon (or more if you like it stronger), and a little squeeze of lemon juice. A dash of vanilla adds a lovely depth, and while nutmeg is optional, cinnamon is the star spice here. Cook this mixture gently for about 5 to 6 minutes until the peaches soften, the sugar dissolves, and the juices bubble up beautifully.
Making the Custard: The Heart of the Bread Pudding
While the peaches are cooking, it’s time to prepare the custard. This mixture is simple but essential for that soft, creamy texture that bread pudding is known for. Use a combination of 2 cups of whole milk and 1 cup of heavy cream – whole milk is key here to get the best baking results.
Whisk together 6 eggs, ½ cup of granulated sugar, and 2 teaspoons of vanilla extract. The vanilla enhances the custard’s flavor without overpowering the peaches. No cinnamon or other spices are added here because the peaches already carry that warm spice profile, and you want their flavor to shine through.
Choosing the Bread and Assembling the Layers
For the bread, challah is the perfect choice. It’s rich, eggy, and soft, which makes it ideal for soaking up the custard. Cut about 16 to 20 ounces of challah into cubes. Once your peaches are done cooking and have cooled slightly, it’s time to start layering.
In your baking dish, add half of the bread cubes, then pour over half of the custard mixture. Next, add half of the cooked peaches. Layer again with the remaining bread, custard, and save the rest of the peaches to serve on top after baking. This layering ensures every bite is bursting with balanced flavor and texture.
Let It Soak & Bake to Perfection
Here’s a key step that’s a little annoying but totally worth it: let your assembled bread pudding sit for at least an hour. This resting time allows the bread to soak up all that luscious custard, making the pudding incredibly moist and flavorful. You can even prepare it the night before and let it soak overnight.
When ready to bake, lightly cover the dish and bake at 350°F for 30 minutes. Then remove the cover and bake for another 30 minutes uncovered. The pudding will puff up beautifully but will settle as it cools down to a perfect, creamy texture.
Serving Suggestions: The Ultimate Comfort Dessert
Once out of the oven, the peach cobbler bread pudding is best served warm. Reheat the peaches you set aside until they’re syrupy and luscious, then spoon them over each serving. And for the ultimate indulgence, add a scoop of vanilla ice cream on top – trust the process, it’s a game-changer.
This combination of warm peaches, rich custard-soaked bread, and creamy ice cream is pure bliss. If you’re lucky enough to use local Jersey peaches, you’re in for a real treat that could win awards!
A Few Tips for Success
- Peach ripeness: Choose peaches that are ripe but firm to ensure they hold their shape while cooking.
- Peeling trick: Freeze peaches for 30 minutes, then let them sit 5 minutes before peeling to make skin removal easy.
- Bread choice: Use challah or another rich, eggy bread for the best texture.
- Soaking time: Don’t skip letting the bread pudding soak in the custard—it’s essential for moistness.
- Serving: Warm the reserved peaches and add ice cream for a truly decadent finish.
This peach cobbler bread pudding recipe perfectly blends two classic desserts into one easy, irresistible dish. Whether you’re making it for a family gathering, a dinner party, or just because, it’s sure to impress and satisfy.
Ready to try this mouthwatering dessert? The full recipe is available at laurainthekitchen.com. Get your ingredients, preheat that oven, and enjoy the magic of cooking, easy recipes that bring joy to your kitchen and smiles to your table!
This article was created from the video Peach Cobbler Bread Pudding - Let's Make This! with the help of AI.
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