Kandi’s Peach Cobbler Bread Pudding Recipe
Make Kandi’s Peach Cobbler Bread Pudding Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Peach Filling
Topping
Method
Preparation of Base Ingredients
- 1
Prepare the Bread
Cut the day-old bread into cubes and place them in a large mixing bowl.
- 2
Mix Wet Ingredients
In a separate bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
- 3
Combine Mixtures
Pour the wet mixture over the cubed bread, gently folding to ensure all the bread is coated. Let it sit for 15-20 minutes to absorb the liquid.
Preparation of Peach Filling
- 4
Prepare Peaches
In another bowl, combine the diced peaches, brown sugar, ground cinnamon, lemon juice, and melted butter. Stir until the peaches are well coated.
Assembly and Baking
- 5
Layer Ingredients
Preheat the oven to 350°F (175°C). In a greased baking dish, layer half of the bread mixture, then top with the peach filling, and finish with the remaining bread mixture.
- 6
Bake
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
Serving
- 7
Serve Warm
Allow the bread pudding to cool for about 10 minutes. Serve warm, topped with whipped cream and a sprinkle of ground cinnamon.