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- 4 cups stale bread (preferably brioche or challah), cubed - 3 ripe peaches, pitted and sliced - 2 cups whole milk - 1 cup heavy cream - 4 large eggs - 3/4 cup granulated sugar - 1/2 cup packed brown sugar (for topping) - 1/2 cup pecans, roughly chopped - 1/4 cup unsalted butter, melted - 1 teaspoon ground cinnamon - 1/2 teaspoon freshly grated nutmeg - 1/4 teaspoon sea salt Stale bread is key for this recipe. It soaks up the custard well. Fresh, ripe peaches add sweetness and flavor. Look for peaches that yield slightly when pressed. When measuring liquids, use a liquid measuring cup for accuracy. This ensures your bread pudding turns out just right. With these ingredients and tips, you are all set to make this Peach Cobbler Bread Pudding. For the complete instructions, check out the Full Recipe. First, preheat your oven to 350°F (175°C). This step is key for baking. While the oven heats, grab a 9x13 inch baking dish. Generously grease it with butter. Make sure to cover all corners. This will help the pudding not stick. In a large mixing bowl, combine the whole milk and heavy cream. Add in the eggs and granulated sugar. Then, pour in the pure vanilla extract. Sprinkle in the ground cinnamon, freshly grated nutmeg, and sea salt. Use a whisk to mix well. Whisk until the mixture is smooth. This helps create a rich custard. Take your stale bread and cut it into cubes. Gently fold the bread into the custard mixture. Ensure each piece is coated. Let it soak for about 15 minutes. This time is important for flavor absorption. Slice the ripe peaches and remove the pits. In a separate bowl, mix the peaches with packed brown sugar. Allow them to sit for about 10 minutes. This process, called macerating, brings out the natural sweetness of the peaches. Once the bread has soaked, stir in the roughly chopped pecans. Carefully fold in the macerated peaches. Make sure everything is evenly mixed. Pour the entire mixture into the greased baking dish. Drizzle melted butter over the top. Place the dish in the oven and bake for 40-45 minutes. The pudding is ready when the top is golden brown. The center should be soft but set. To get the right custard, use fresh eggs and whole milk. Mix them well with cream and sugar. Whisk until smooth, making sure there are no lumps. This step is key for a creamy outcome. To avoid drying out during baking, keep an eye on the time. Bake until the top gets golden brown, about 40 to 45 minutes. If you check in early, use a toothpick. It should come out clean, but not too dry. You can add more spices for depth. Try a pinch of ginger or allspice. These warm flavors make the dish pop. You can also swap in other fruits. Try apples, berries, or even nectarines for a fun twist. If using different fruits, remember to adjust the sugar. Some fruits are sweeter than peaches, so taste as you go. For a beautiful presentation, serve the pudding warm. Top each serving with a scoop of vanilla ice cream. A dollop of whipped cream adds a nice touch too. Garnish with a slice of peach or a sprinkle of cinnamon. This elevates the look and adds extra flavor. It’s all about making it visually appealing while keeping the taste amazing. {{image_4}} You can switch up the fruit in this recipe to match the seasons. Try using fresh berries in summer or apples in the fall. Each fruit will add a unique flavor to your bread pudding. When you change the fruit, also adjust the spices. For example, use more cinnamon with apples or add a hint of lemon zest with berries. This keeps your dish exciting all year round. If you need gluten-free options, choose gluten-free bread for your pudding. Many brands have tasty choices that work well. For a vegan version, substitute eggs with flaxseed meal or a commercial egg replacer. Use almond milk or coconut milk instead of dairy. These changes help everyone enjoy this treat without worry. Make your Peach Cobbler Bread Pudding a layered dessert by adding whipped cream or yogurt between layers. This creates a fun, visual treat. You can also serve it as a breakfast dish. Just warm it up and top it with fresh fruit and a drizzle of maple syrup. This makes a great start to your day! To keep your peach cobbler bread pudding fresh, refrigerate it in an airtight container. This helps to lock in moisture and flavor. It stays good for about three to four days. If you want to enjoy it later, make sure it cools down before sealing it up. When you're ready to eat it again, reheating is key. The best way to keep its texture is to use the oven. Preheat your oven to 350°F (175°C) and warm it for about 15 minutes. This helps restore its soft, creamy center. If you’re short on time, the microwave works too. Heat it in short bursts of 30 seconds, checking in between to avoid overheating. You can freeze peach cobbler bread pudding before or after baking. To freeze before baking, assemble it and wrap it tightly. When you’re ready, thaw it in the fridge overnight and bake as usual. For leftovers, allow it to cool completely, then slice and freeze in portions. To reheat, thaw in the fridge overnight, then warm it in the oven. This way, you enjoy its delicious taste any time! To keep your bread pudding firm, follow these tips for soaking the bread: - Use stale bread. Fresh bread absorbs too much liquid too fast. - Soak the bread just long enough. Aim for about 15 minutes. - Gently fold the bread into the custard. Avoid crushing the pieces. These steps help maintain the right texture. You want a nice, soft middle but not a soggy mess. Yes, you can prep this dish ahead. Here’s how: - Assemble the bread pudding, but do not bake it right away. - Cover it tightly with plastic wrap or foil. - Store it in the fridge for up to 24 hours. When you’re ready, bake it straight from the fridge. Just add a few extra minutes to the baking time. For serving, I love these ideas: - Serve it warm with a scoop of vanilla ice cream. - Top with freshly whipped cream for a rich touch. - Garnish with peach slices and a sprinkle of cinnamon. These additions enhance the flavors and make the dish look stunning. Yes, frozen peaches work well. Here’s what to know: - Thaw the peaches first and drain off any excess liquid. - This prevents the pudding from becoming too watery. - Frozen peaches may not be as firm, so adjust cooking time as needed. They still give you that sweet, peachy flavor. For the complete recipe, click here: Peach Cobbler Bread Pudding. It’s simple and delicious! In this post, we explored the key ingredients for a delicious peach cobbler bread pudding. We covered everything from stale bread to fresh peaches and spices. I shared step-by-step instructions, helpful tips, variations, and storage info. You can create this sweet treat easily and impress anyone. Remember to use ripe peaches and follow soaking tips for the best results. Enjoy making your peach cobbler bread pudding and savor each bite!

- Peach Cobbler Bread Pudding

Get ready to bake a delightful Peach Cobbler Bread Pudding that combines the comforting texture of bread pudding with juicy peaches! This simple and delicious treat is perfect for any event or just a cozy night in. With just a handful of ingredients and easy steps, you can whip up this mouthwatering dessert that's sure to impress friends and family. Click through to explore the full recipe and bring this tasty twist on a classic to your table!
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Ingredients
  

4 cups stale bread (preferably brioche or challah), cubed

3 ripe peaches, pitted and sliced

2 cups whole milk

1 cup heavy cream

4 large eggs

3/4 cup granulated sugar

1 tablespoon pure vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon sea salt

1/2 cup packed brown sugar (for topping)

1/2 cup pecans, roughly chopped

1/4 cup unsalted butter, melted

Instructions
 

Prepare the oven and baking dish: Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch baking dish with butter to prevent sticking.

    Make the custard mixture: In a large mixing bowl, vigorously whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, freshly grated nutmeg, and sea salt until the mixture is smooth and well combined.

      Soak the bread: Gently fold the cubed stale bread into the custard mixture, making sure each piece is well coated. Allow the bread to soak in the mixture for about 15 minutes, giving it the chance to absorb the flavors.

        Prepare the peaches: In a separate bowl, combine the sliced peaches with the packed brown sugar. Let the peaches sit for about 10 minutes to macerate, which will enhance their natural sweetness.

          Combine ingredients: Once the bread has soaked, stir in the roughly chopped pecans and carefully fold in the macerated peaches, ensuring an even distribution throughout the bread mixture.

            Transfer to baking dish: Pour the entire mixture into the prepared baking dish, spreading it evenly. Drizzle the melted butter over the top, allowing it to enrich the pudding as it bakes.

              Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes. The bread pudding is done when the top is golden brown and the custard has set to a soft custardy center.

                Cool and serve: Once baked, remove the dish from the oven and let it cool for a few minutes before serving to allow the flavors to meld.

                  Prep Time: 20 mins | Total Time: 1 hr | Servings: 8

                    - Presentation Tips: Serve this delicious bread pudding warm, topped with a generous scoop of vanilla ice cream or a dollop of freshly whipped cream. For an elegant touch, garnish with a slice of peach and a light sprinkle of cinnamon for a beautiful finish.