Peach Cobbler Bread Pudding

This peach cobbler bread pudding is made with ripe peaches, custard-soaked sourdough milk bread, and crunchy cinnamon streusel. The perfect end-of-summer dessert!

Servings :

Print Recipe Pin Recipe

Prep Time : 20

Cook Time : 1 45

Soaking Time : 2

Total Time : 4 5

Equipment

10” square baking pan

Ingredients

Macerated peaches

2 large peaches or nectarines
1 tablespoon granulated sugar
A pinch of kosher salt
A splash of almond extract

Bread pudding

454 grams (1 lb) leftover sourdough milk bread
5 large eggs
480 grams (2 cup) half & half
150 grams (¾ cup) brown sugar
10 grams (2 teaspoon) vanilla
1 teaspoon cinnamon

Streusel

100 grams (½ cup) granulated sugar
64 grams (½ cup) AP flour
Couple pinches of kosher salt
1 teaspoon cinnamon
57 grams (¼ cup) unsalted butter cold & cubed

Instructions

Macerate the peaches - Cut the peaches into thin wedges and toss with sugar, salt and almond extract. Refrigerate until ready to use, and ideally overnight.
2 large peaches, 1 tablespoon granulated sugar, A pinch of kosher salt, A splash of almond extract
Dry the bread - Preheat the oven to the lowest heat setting, for my oven it was 170°F (80°C). Cut leftover milk bread into 1” cubes, spread them on a large baking sheet and toast for 1 hour. Turn off the oven, remove the bread cubes and allow them to cool completely, approximately 30 minutes to 1 hour.
454 grams leftover sourdough milk bread
Prepare the custard - Beat together eggs, brown sugar, vanilla and cinnamon in a large mixing bowl. Stir in the half and half.
5 large eggs, 150 grams brown sugar, 10 grams vanilla, 1 teaspoon cinnamon, 480 grams half & half
Soak the bread - Toss cooled dry bread cubes in the custard mixture evenly and let them soak for at least 2 hours and up to overnight in the refrigerator. Turn the mixture once or twice to make sure it’s soaking evenly.
Make the streusel - Whisk together sugar, flour, cinnamon and salt in a small mixing bowl. Add cold cubed butter pieces to it and press them into the flour mixture with the tips of your fingers until the mixture resembles wet sand. Freeze until ready to use.
100 grams granulated sugar, 64 grams AP flour, Couple pinches of kosher salt, 1 teaspoon cinnamon, 57 grams unsalted butter
Preheat the oven - Set the oven rack in the middle of the oven and preheat to 350°F (180°C).
Bake - Add the bread pudding mixture and the peaches in 2 layers in a 10” square baking pan. Top with streusel. Bake in the preheated oven for 45 mins, until the center is no longer jiggly.
Cool - Remove bread pudding from the oven and let it cool slightly before serving. Best serve warm with vanilla ice cream.

Notes

Pan size: you can use a 9” square baking pan. For the smaller pan size, the bread pudding will fill it all the way up to the rim. I recommend placing the pan on top of a baking sheet before you put it into the oven in case anything spills over during baking. You’ll also need to increase baking time by 5 mins to account for the thicker layer of bread pudding.
Storage: you can keep bread pudding at room temperature overnight and up to 2 days, but it is best to store leftovers in the refrigerator, it should last up to a week. You can also freeze it for up to 3 months.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

So... was this bake worth the ferment?Let us know by this recipe.