Peach Cobbler Buttermilk Bread Pudding
This Peach Cobbler Buttermilk Bread Pudding is the ultimate summer dessert mashup — soft brioche bread is soaked in a rich and creamy vanilla bean buttermilk custard, then layered with a warm and gooey peach cobbler filling that bursts with juicy and tart peach flavor in every single bite. Finished with a golden oat streusel that adds the most incredible crunch throughout — it’s best served warm with a scoop of vanilla ice cream and a sprinkle of flaky sea salt!
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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: The star of this bread pudding — soft, buttery, and rich brioche bread is dried out overnight and cut into cubes to soak up every drop of the vanilla bean buttermilk custard for the most incredibly tender, soft, and indulgent base that makes every single bite truly irresistible.
Vanilla Ice Cream: The perfect finishing touch — a scoop of vanilla ice cream melting over the warm peach cobbler buttermilk bread pudding creates the ultimate contrast of warm and cold in every single bite.
Peaches: The star of the warm and gooey peach cobbler filling — fresh ripe peaches are peeled, diced, and cooked down with butter, brown sugar, and warm spices into the most perfectly sweet, tart, and jammy filling that bursts with bright summer peach flavor in every single layer throughout.
Salted Butter: Used in both the peach cobbler filling and the vanilla bean buttermilk custard for a rich, buttery depth of flavor — also softened into the golden oat streusel for a rich, buttery, and perfectly crumbly golden finish on top of every single serving.
All-Purpose Flour: Used in both the peach cobbler filling and the oat streusel — whisked into the peach cobbler filling to thicken it into a perfectly gooey and jammy consistency, and combined with the oats and butter to create that beautiful golden and crumbly streusel topping throughout.
Cinnamon: Adds a warm, cozy spice to both the peach cobbler filling and the oat streusel that gives every single bite that classic peach cobbler flavor that is warm, comforting, and absolutely irresistible throughout.
Brown Sugar: Used in both the peach cobbler filling and the oat streusel for a deep, molasses-like sweetness that enhances the warm peach cobbler flavor and helps the streusel caramelize into a beautifully golden and buttery crunch on top of the bread pudding.
Lemon Juice: Adds a bright, tart citrus flavor to the peach cobbler filling that balances the sweetness of the peaches and makes the warm, gooey filling truly shine throughout every single layer.
Vanilla Bean Paste or Extract: Adds a warm, sweet, and aromatic flavor that enhances both the peach cobbler filling and the rich vanilla bean buttermilk custard throughout every single bite.
Buttermilk: The key ingredient that gives the custard its signature subtle tang and incredible richness — adds a beautifully unique depth of flavor to the custard that makes this bread pudding truly stand out from any other bread pudding recipe. A splash of apple cider vinegar or lemon juice mixed with milk of choice works as a substitute.
Heavy Cream: Combined with the buttermilk to create the rich and creamy base of the vanilla bean buttermilk custard — adds a luxurious richness and silky texture that soaks deep into every piece of brioche bread for the most incredibly custardy and indulgent result throughout.
Eggs: Provide structure and stability to the vanilla bean buttermilk custard while helping it set beautifully during baking for a perfectly custardy, creamy, and soft result throughout.
Granulated Sugar: Sweetens the vanilla bean buttermilk custard and balances all the rich, warm, and tangy flavors throughout the bread pudding.
Salt: Balances the sweetness and enhances all the warm summer peach cobbler flavors throughout the peach cobbler filling, vanilla bean buttermilk custard, and oat streusel.
Old-Fashioned Rolled Oats: Added to the oat streusel for a hearty, chewy texture and a satisfying crunch that pairs beautifully with the soft custardy bread pudding and warm gooey peach cobbler filling throughout.
Why You’ll Love Peach Cobbler Buttermilk Bread Pudding:
Soft And Buttery Brioche Bread Throughout: The soft, buttery brioche bread soaks up every drop of the rich vanilla bean buttermilk custard for the most incredibly soft, tender, and indulgent base that makes every single bite of this bread pudding truly irresistible.
Vanilla Bean Buttermilk Custard: The rich, creamy, and perfectly tangy vanilla bean buttermilk custard soaks deep into every piece of brioche bread for a deeply indulgent and perfectly sweet base that ties all the flavors together beautifully throughout.
Warm And Gooey Peach Cobbler Filling: A warm and gooey peach cobbler filling bursting with juicy and tart peach flavor is laced throughout every single layer of the bread pudding for the most incredible burst of summer peach flavor in every bite.
Golden Oat Streusel: The golden oat streusel on top adds the most incredible crunch and a rich, buttery texture contrast that takes this bread pudding completely over the top and makes every single bite truly irresistible from top to bottom.
The Ultimate Summer Dessert Mashup: This bread pudding is the most incredible mashup of two classic summer favorites — soft brioche bread pudding meets warm and gooey peach cobbler for the most indulgent, unique, and absolutely irresistible summer dessert.
Served Warm With Vanilla Ice Cream: A scoop of vanilla ice cream melting over the warm bread pudding creates the ultimate contrast of warm and cold that makes every single bite completely and utterly irresistible.
Flaky Sea Salt Finish: A generous sprinkle of flaky sea salt over the warm bread pudding balances all the rich, sweet peach cobbler flavors and takes every single bite completely over the top
Perfect For Any Occasion: Whether it is a summer gathering, a holiday dessert, a dinner party, or any special occasion, this peach cobbler buttermilk bread pudding is always the ultimate showstopper on the dessert table.
Tips for Making Peach Cobbler Buttermilk Bread Pudding:
Dry Out The Bread Overnight: For the best results, leave the brioche bread cubes out overnight to dry out before making the bread pudding — dried out bread absorbs the vanilla bean buttermilk custard more evenly and gives the bread pudding the best soft, tender, and custardy texture throughout.
Lightly Toast The Bread If Needed: If you did not dry the bread out overnight, spread the cubes on a baking sheet and lightly toast in the oven at 350F for 7–10 minutes. Be careful not to fully bake the bread — you just want a light toast on the outside to help it absorb the custard without becoming too soggy.
Make The Peach Cobbler Filling First: Start with the peach cobbler filling so it has time to cool slightly before assembling the bread pudding — unlike other compotes, this one does not need to be completely cooled before assembling which makes the process much quicker and more efficient.
Steam The Peaches For Faster Softening: Cover the pan with a lid for a few minutes while cooking the peach cobbler filling to help steam the peaches and speed up the softening process — this ensures the peaches are perfectly tender, warm, and gooey throughout.
Reserve Some Peach Cobbler Filling For Serving: Set aside some of the peach cobbler filling before assembling to serve warm alongside the finished bread pudding — a generous spoonful of warm peach cobbler filling over the ice cream takes every single bite completely over the top.
Whisk The Custard Well: Make sure to whisk the vanilla bean buttermilk custard until there are absolutely no ribbons of egg remaining — a well-combined custard soaks into the brioche bread evenly and gives the best creamy, custardy, and perfectly set result throughout.
Layer Everything Evenly: Build the bread pudding in three even layers of bread cubes with two layers of the peach cobbler filling in between and a final layer of filling on top — this ensures the most consistent pockets of warm, gooey, and juicy peach cobbler flavor throughout every single slice.
Press The Bread Down After Each Layer: After each layer of bread cubes and after pouring the custard, gently press the bread down with the back of a wooden spoon to make sure every piece is well-soaked and there are no dry parts throughout.
Make The Oat Streusel While The Bread Pudding Rests: Prepare the golden oat streusel during the 30 minute refrigerator rest time so it is crumbly, ready, and waiting to be sprinkled over the top the moment the bread pudding comes out of the refrigerator.
Let It Rest In The Refrigerator: After assembling, cover with foil and let the bread pudding rest in the refrigerator for at least 30 minutes before baking — this allows the brioche bread to fully absorb the vanilla bean buttermilk custard for the best custardy texture throughout.
Make It Overnight: For the absolute best results, assemble the bread pudding the night before, cover tightly, and refrigerate overnight — this gives the brioche bread maximum time to soak up every drop of the rich vanilla bean buttermilk custard for the most indulgent result.
Sprinkle The Oat Streusel Right Before Baking: Remove the foil and sprinkle the oat streusel all over the top right before baking — adding it too early will cause it to absorb too much moisture and lose that signature golden and crunchy texture throughout.
Look For A Slight Wobble: The bread pudding is done when the top is golden and set but the middle still has a very slight wobble when shaken — it will continue to set as it rests out of the oven so do not overbake for the best custardy texture.
Let It Rest Before Serving: Allow the bread pudding to rest for at least 10–15 minutes after baking before slicing and serving — this helps it set up properly and makes it much easier to slice cleanly without the peach cobbler filling running out.
Serve Warm For The Best Experience: This bread pudding is at its absolute best served warm straight from the oven with a scoop of vanilla ice cream, a spoonful of the reserved warm peach cobbler filling, and a generous sprinkle of flaky sea salt for the ultimate summer dessert experience.
How to Store Peach Cobbler Buttermilk Bread Pudding:
Best Served Fresh: This peach cobbler buttermilk bread pudding is at its absolute best served warm and fresh straight from the oven with a scoop of vanilla ice cream, a spoonful of the reserved warm peach cobbler filling, and a sprinkle of flaky sea salt.
Make Ahead: This is a wonderful make-ahead dessert — assemble the bread pudding the night before, cover tightly with foil, and store in the refrigerator overnight. Sprinkle the oat streusel on top right before baking and bake the day of serving for the freshest, most delicious result.
Refrigerator: Store leftover bread pudding covered or in an airtight container in the refrigerator for up to 3 days. Store any reserved peach cobbler filling separately in an airtight jar or container in the refrigerator for up to 1 week.
Make Ahead (Peach Cobbler Filling): The peach cobbler filling can be made up to 3 days in advance and stored in an airtight jar or container in the refrigerator — this is a great way to save time the day of assembling the bread pudding.
Make Ahead (Oat Streusel): The oat streusel can be made up to 3 days in advance and stored in an airtight container in the refrigerator until ready to use — let it sit at room temperature for a few minutes before sprinkling over the bread pudding right before baking.
Freezer: Freeze individual portions of the baked and cooled bread pudding in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture and flavor.
To Reheat Bread Pudding: Warm individual portions in the microwave for 30–45 seconds, or reheat in the oven at 325F for 10–15 minutes until warmed through for the best soft, custardy texture and slightly crisp oat streusel topping.
To Reheat The Peach Cobbler Filling: Gently reheat the reserved peach cobbler filling in the microwave in 15–20 second intervals, stirring in between, or warm on the stovetop over low heat until warm and gooey before spooning over the warm bread pudding and ice cream.
FAQs:
Q: Can I make this peach cobbler buttermilk bread pudding ahead of time?
A: Yes. This is a wonderful make-ahead dessert — assemble the bread pudding the night before, cover tightly with foil, and store in the refrigerator overnight. Sprinkle the oat streusel on top right before baking and bake the day of serving for the freshest, most delicious result.
Q: Can I make the peach cobbler filling ahead of time?
A: Yes. The peach cobbler filling can be made up to 3 days in advance and stored in an airtight jar or container in the refrigerator. Gently reheat before assembling or serving for the best warm and gooey result.
Q: Can I use a different type of bread instead of brioche?
A: Brioche bread is strongly recommended for its soft, buttery texture that soaks up the vanilla bean buttermilk custard beautifully and pairs perfectly with the warm peach cobbler filling. Challah bread works well as a substitute if brioche is not available.
Q: Can I use canned or frozen peaches instead of fresh?
A: Yes. Canned peaches work well as a substitute — make sure to drain them very well before using. Frozen peaches also work but should be thawed and drained of excess liquid before adding to the filling to prevent it from becoming too watery and affecting the texture of the bread pudding.
Q: Can I substitute the buttermilk in the custard?
A: Yes. Mix 1 tablespoon of apple cider vinegar or lemon juice with 1 cup of milk of choice as a substitute. The buttermilk adds a subtle tang and richness to the custard that makes it truly unique so it is recommended to use it if possible.
Q: Why do I need to dry out the bread before making the bread pudding?
A: Dried out bread absorbs the vanilla bean buttermilk custard more evenly and gives the bread pudding the best soft, tender, and custardy texture throughout. Fresh bread can become too soggy and may not hold its structure as well during baking.
Q: Why do I add the oat streusel right before baking?
A: Adding the oat streusel right before baking prevents it from absorbing too much moisture from the custard and losing that signature golden and crunchy texture — sprinkling it on right before baking ensures the most perfectly crisp and golden oat streusel on top of every single serving.
Q: How do I know when the bread pudding is done?
A: The bread pudding is done when the top is golden and set but the middle still has a very slight wobble when shaken. It will continue to set as it rests out of the oven so do not overbake for the best soft, custardy, and perfectly set texture throughout.
Q: Can I serve this bread pudding without the vanilla ice cream?
A: Yes. The vanilla ice cream is optional but strongly recommended — a scoop melting over the warm bread pudding creates the ultimate contrast of warm and cold that makes every single bite completely and utterly irresistible. Whipped cream works beautifully as a substitute.
Q: Can I freeze this bread pudding?
A: Yes. Freeze individual portions of the baked and cooled bread pudding in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven at 325F before serving for the best texture and flavor.
Love this? 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!
