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A warm bread pudding topped with vanilla ice cream, caramelized apples, and crunchy pecans, served in a white bowl.

Peach Cobbler Bread Pudding

Chef Jeremy Miler
Seasonal peaches shine in this indulgent bread pudding. Pairs well with caramel sauce, ice cream, and candied pecans.
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Course Dessert
Cuisine American
Servings 15

Ingredients
  

  • 6 brioche buns cubed
  • 5 sourdough slices cubed
  • 5 eggs
  • ½ qt. 16 oz. heavy cream
  • ½ qt. 16 oz. milk
  • 2 cups sugar
  • 1½ Tbsp. vanilla extract
  • ¼ cup bourbon
  • 2 cups fresh peaches diced

For the toppings (optional)

  • Vanilla ice cream
  • Fresh peaches sliced
  • Candied pecans
  • Caramel sauce

Instructions
 

  • Toast cubed brioche and sourdough on a sheet pan for 8 minutes at 350° or until golden.
  • Mix remaining ingredients, adding in toasted bread and mixing well.
  • Allow to soak for 15 minutes.
  • Place mixture in a 9x13 inch pan.
  • Cover with parchment and foil and bake at 325° for half an hour, or until custard is set.
  • Remove foil and continue to bake another 10 minutes until top is evenly browned.
  • Let cool 30 minutes before cutting and serving.
  • Top with ice cream, additional peaches, candied pecans, or caramel sauce if desired.
Keyword Bread Pudding, peach cobbler, Peach Cobbler Bread Pudding, Peaches, pecans