This recipe takes the best things about bread pudding and the best things about peach cobbler and blends them together into one delicious dish. It’s made with an old loaf of sourdough sandwich bread, filled with fresh peaches and topped with a sweet and delicious cobbler crumble. This is a dessert that the whole family will love!
❤️ Why You’ll Love Peach Bread Pudding
The simplicity of this dish is something to be admired, and it uses an old loaf of sandwich bread so you guarantee that there will be no waste of ingredients or time. The eggs and heavy cream make this a soft and delicious treat that can be enjoyed at any part of the day.
🍲 Ingredients
Sandwich bread- I use my sourdough discard sandwich bread because the soft texture soaks up the egg and cream mixture so well! But you can also use a loaf of Artisan bread, or even store bought sandwich or brioche bread.
Heavy Cream – You can substitute this for milk or half and half but I think the heavy cream makes such a soft bread pudding.
Eggs – 8 eggs for a thick and rich filling.
Peaches – Seasonal, local peaches that are ripe and sweet! You can peel them, but I leave the skin on (time saver)and enjoy it just as much.
Vanilla Extract – Organic extract, or vanilla bean paste for extra flavor.
Cinnamon – For a warm and cozy flavor.
👩🍳 How to Make Peach Bread Pudding
- Start by dicing an old loaf of sandwich bread into small one-inch cubes, and transfer into your 9×9 baking dish.
- Dice your peaches and set aside.
- In a large mixing bowl, whisk together eggs, heavy whipping cream, brown sugar, vanilla, and cinnamon. Mix in your diced peaches until everything is fully combined.
- Pour your egg mixture directly over your cubed bread and press down to make sure that all the bread is saturated.
Cobbler Topping
- In a small saucepan, melt down your butter. When the butter is melted add the flour and brown sugar, cinnamon and salt until a thick mixture has formed.
- Take a tablespoon or cookie scoop to dollop the brown sugar crumble all over the top of the bread pudding.
- Preheat your oven to 350 degrees and bake for 45 minutes.
- Serve warm with ice-cream and homemade whipped cream!
🪄 Tips and Tricks
- Choosing your peaches- look for vibrant colors: yellow, red and pink. Squeeze & sniff- If it’s ripe, the peach will have some give and smell sweet. Peaches will last 3-4 days on the counter… a few days longer in the fridge
- If you don’t have a 9×9 baking dish, you can use a 9×13 baking dish but reduce your cooking time by 10 minutes because the bread pudding will be thinner and therefore bake a little faster.
- You can peel your peaches or leave them unpeeled if you prefer. If you peel them, I use a potato peeler and it works great with quick cleanup!
🗒 Variations
If peach cobbler has one fan, it’s me. 🍑
🗒 Substitutions
The easiest substitution to make in this recipe is the bread that you choose. You can use whatever your family prefers and what you have on hand.
You can substitute the heavy cream for milk.
In the fall, substitute the peaches for cooked apples. YUM!
- Sourdough Sandwich Bread – bread you have on hand.
- Heavy cream – milk.
- Peaches – apples.
🗒 Best served with
- Ice-cream or homemade whipped cream.
- Other summer desserts.
- Coffee/ Tea.
👝 How to Store Leftovers
Store your leftover bread pudding in an airtight container in the refrigerator for 3-4 days. It’s best to warm before serving again!
🤔 Common Questions
Nope! I do think it makes a creamier, softer filling but you can absolutely use milk if that is what you have on hand.
An 8×8 baking dish is just a little too small for this dish, so if you have a 9×13 that would be better to use. Just reduce the cooking time by 10 minutes!
Peach Bread Pudding
Equipment
- Sauce pan
- cutting board
- knife
- 9 x 9 baking dish
Ingredients
- 1 loaf of sourdough sandwich bread
- 8 eggs
- 4 fresh peaches diced
- 2 cups heavy whipping cream
- 1 tsp vanilla
- 1 cup brown sugar
- 1 tsp cinnamon
- ½ tsp salt
Crumble Topping
- 6 tbs melted butter
- ½ cup flour
- ½ cup brown sugar
- ½ tsp cinnamon
- pinch salt
Instructions
- Start by dicing an old loaf of sandwich bread into small one-inch cubes, and transfer into your 9×9 baking dish.
- Dice your peaches and set aside.
- In a large mixing bowl, whisk together eggs, heavy whipping cream, brown sugar, vanilla, and cinnamon. Mix in your dice peaches until everything is fully combined.
- Pour your egg mixture directly over your cubed bread and press down to make sure that all the bread is saturated.
Cobbler Topping
- In a small saucepan, melt down your butter. When the butter is melted add the flour and brown sugar, cinnamon and salt until a thick mixture has formed.
- Take a tablespoon or cookie scoop to dollop the brown sugar crumble all over the top of the bread pudding.
- Preheat your oven to 350 degrees and bake for 45 minutes.
- Serve warm with ice-cream and homemade whipped cream!