Peach Cobbler Buttermilk Bread Pudding
This Peach Cobbler Buttermilk Bread Pudding is the ultimate comfort dessert. Soft brioche bread is soaked in a rich vanilla bean buttermilk custard, layered with a gooey peach cobbler filling bursting with juicy, tart peaches, and baked until golden and caramelized. Serve it warm with a scoop of vanilla ice cream for the perfect sweet finish.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Brioche bread, preferably dried out overnight
Peaches
Salted butter
All-purpose flour
Cinnamon
Brown sugar
Water
Buttermilk (substitution: milk of choice; I recommend whole milk)
Heavy cream
Granulated sugar
Vanilla bean paste or extract
Salt
Eggs
Optional: Turbinado sugar, for topping
Vanilla ice cream, for serving
Why You’ll Love Peach Cobbler Buttermilk Bread Pudding:
The Perfect Comfort Dessert: Warm, gooey, and bursting with cozy flavors that feel like a hug in every bite.
Juicy Peach Cobbler Filling: Sweet and tart peaches create the perfect balance of flavors in the rich custard base.
Soft and Buttery Brioche: The bread soaks up the vanilla bean buttermilk custard for a melt-in-your-mouth texture.
Golden and Caramelized Top: Baked to perfection with hints of buttery crispness on top and soft, creamy layers underneath.
Served Warm with Ice Cream: Pairing it with a scoop of vanilla ice cream takes it to the next level of indulgence.
Perfect for Summer or Holiday Tables: Works beautifully as a summer dessert with fresh peaches or as a cozy treat for cooler months.
Make-Ahead Friendly: Easy to prepare in advance so you can bake and serve when you’re ready.
Tips for Making Peach Cobbler Buttermilk Bread Pudding:
Use Day-Old Brioche Bread: Slightly stale bread soaks up the custard better without falling apart.
Dice Peaches Evenly: Even dices ensure the filling cooks evenly and distributes juicy flavor throughout the pudding.
Let the Bread Soak Fully: Allow the brioche to sit in the custard for at least 30 minutes to absorb all the creamy goodness.
Layer the Peach Filling Carefully: Spread the peach cobbler filling evenly between bread layers for pockets of sweet, gooey peaches in every bite.
Bake Until Golden and Set: Look for a golden-brown top and a slight jiggle in the center to avoid overbaking.
Serve Warm: This bread pudding is best enjoyed warm with a scoop of vanilla ice cream to balance the rich, buttery flavors.
Add a Sprinkle of Turbinado Sugar: For an extra layer of flavor and a slightly crisp topping, dust with turbinado or coarse sugar of choice before baking.
How to Store Peach Cobbler Buttermilk Bread Pudding:
Refrigerator: Store leftover bread pudding in an airtight container in the fridge for up to 4 days. Reheat individual portions gently in the oven or microwave until warmed through.
Freezer: To freeze, let the bread pudding cool completely, then wrap tightly in plastic wrap and foil or place in a freezer-safe container. Freeze for up to 2 months.
Thawing and Reheating: Thaw in the refrigerator overnight. Warm in a 300°F oven until heated through for the best texture.
Serving Tip: If reheating, add a splash of cream or milk before warming to keep the pudding soft and moist.
FAQs:
Q: Can I make peach cobbler bread pudding ahead of time?
A: Yes, you can assemble the bread pudding up to 24 hours in advance. Cover it tightly and store it in the refrigerator until you’re ready to bake.
Q: How should I reheat leftover bread pudding?
A: Warm individual portions in the microwave for 20–30 seconds or reheat in a 300°F oven until heated through. Add a splash of cream or milk before reheating to keep it soft.
Q: Can I use canned or frozen peaches instead of fresh?
A: Absolutely. If using canned peaches, drain them well. For frozen peaches, thaw and drain before layering to avoid extra moisture.
Q: How long does peach cobbler bread pudding last?
A: Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 2 months.
Q: Do I have to use brioche bread?
A: Brioche works best for its rich, buttery flavor and soft texture, but challah or even French bread are great substitutes.
Q: What’s the best way to serve this dessert?
A: Serve it warm straight from the oven with a scoop of vanilla ice cream or a drizzle of the remaining peach cobbler filling for extra indulgence.
Check out my other bread pudding recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this peach cobbler buttermilk bread pudding. Happy baking!
