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To make Peach Cobbler Bread Pudding, gather these ingredients: - 4 cups day-old bread, cubed (such as challah or brioche) - 2 cups fresh peaches, peeled and sliced (or canned peaches, drained) - 4 large eggs - 2 cups whole milk - 1 cup heavy cream - 1 cup granulated sugar - 1 tablespoon vanilla extract - 1 teaspoon ground cinnamon - 1/4 teaspoon nutmeg - 1/4 teaspoon salt - 1/2 cup brown sugar, packed - 1/4 cup unsalted butter, melted - Whipped cream or vanilla ice cream for serving (optional) You can swap ingredients easily. If you don’t have fresh peaches, use canned peaches. You can also try other fruits like apples or berries. For the bread, any sturdy loaf works. If you want a dairy-free version, use almond milk or coconut milk. Replace heavy cream with coconut cream for a lighter feel. Day-old bread is key in this recipe. Fresh bread can turn mushy and soggy. The older bread absorbs the custard well without losing its shape. This gives your pudding a nice texture. If you have leftover bread, let it sit out overnight. This makes it perfect for soaking. Start by gathering all your ingredients. You will need day-old bread, fresh peaches, and eggs. You will also need milk, cream, sugar, and spices. Prepare a greased 9x13-inch baking dish. Preheat your oven to 350°F (175°C). This temperature will help the pudding bake evenly. 1. In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt. Mix until it looks smooth. 2. Add the cubed bread to the bowl. Fold the bread into the mixture gently. Let it sit for 10-15 minutes. This helps the bread soak up the custard. 3. If you use fresh peaches, toss them with brown sugar and melted butter. This step adds flavor. 4. In the greased dish, layer half of the soaked bread mixture first. Then, add half of the sliced peaches on top. 5. Next, add the rest of the bread mixture. Finally, add the remaining peaches. Press down gently. This ensures even cooking. 6. Bake for 45-50 minutes. The top should be golden brown. Insert a toothpick in the center. It should come out clean when done. 7. Allow the pudding to cool a bit before serving. This makes the flavors better. 8. Serve warm, topped with whipped cream or ice cream if you like. To check if your peach cobbler bread pudding is done, use the toothpick test. Insert the toothpick into the center. If it comes out clean, it’s ready. The top should also look golden and firm. If it still looks wet, bake it a little longer. Don't rush this step; it ensures a perfect dessert. For more details, check the Full Recipe. To boost the flavor of your peach cobbler bread pudding, try these tips: - Use ripe peaches: Fresh, juicy peaches add sweetness. - Add spices: Cinnamon and nutmeg create warmth and depth. - Soak longer: Let the bread soak in the custard for 15-20 minutes. This helps it absorb more flavor. For a creamy and soft bread pudding, keep these points in mind: - Choose the right bread: Use day-old challah or brioche for a soft texture. - Don’t overbake: Check for doneness with a toothpick. It should come out clean but not dry. - Let it cool: Cooling for a few minutes after baking helps set the pudding so it won't fall apart. Avoid these pitfalls for the best outcome: - Skipping the soaking step: This is key for flavor and texture. - Using fresh bread: Fresh bread can make the pudding too soggy. - Not adjusting sugar: Taste your peaches! If they are sweet, reduce the sugar in the custard. By following these tips, you can elevate your peach cobbler bread pudding to a delightful dessert. For the full recipe, check the link provided. {{image_2}} You can switch out peaches for other fruits. Try using berries, apples, or cherries. Each fruit adds its own taste. For instance, blueberries give a burst of flavor. Apples add a nice crunch. Make sure to adjust the sugar if your fruit is sweeter or tart. To make this dish vegan, swap eggs for flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens. Use almond or coconut milk instead of dairy. Replace heavy cream with coconut cream for richness. This makes a creamy dessert without dairy. Get creative with flavors! Add nuts like pecans or walnuts for crunch. You can also sprinkle in some spices. Try ginger or cardamom for a twist. If you love chocolate, add some chips into the mix. These additions will make your bread pudding even more special. For more details on ingredients and instructions, check out the Full Recipe. Store any leftover Peach Cobbler Bread Pudding in an airtight container. This keeps it fresh and moist. If you have a large portion, cut it into slices. It will fit better in your fridge this way. Place a piece of plastic wrap on top before sealing. This adds an extra layer of protection against drying out. To reheat, preheat your oven to 350°F (175°C). Place your bread pudding in a baking dish. Cover it with foil to keep it from getting too dry. Heat for about 15-20 minutes. Check to see if it’s warm all the way through. You can also use the microwave. Heat in short bursts of 30 seconds until it’s warm. You can freeze Peach Cobbler Bread Pudding if you want to save some for later. Cut it into slices and wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer bag. Make sure to remove as much air as possible. This helps prevent freezer burn. To enjoy, let it thaw in the fridge overnight before reheating. Check the Full Recipe for more details. Yes, you can use frozen peaches. Just make sure to thaw and drain them first. This keeps the extra water from making your bread pudding soggy. When using frozen peaches, slice them into smaller pieces. This helps them mix well with the bread. You can prepare the bread pudding a day in advance. Mix all the ingredients and put them in the baking dish. Cover it tightly with plastic wrap. You can store it in the fridge overnight. When you are ready to bake, remove it from the fridge. Let it sit at room temperature for about 30 minutes before baking. This helps it cook evenly. You can serve this warm dessert with whipped cream or vanilla ice cream on top. It adds a creamy touch that pairs well with the warm bread pudding. You can also add some fresh peach slices or a sprinkle of cinnamon. For more tips and details, check the Full Recipe for guidance. This article covered the key steps to make a great Peach Cobbler Bread Pudding. We looked at important ingredients, how to prepare them, and baking tips. With these insights, you can make a tasty dessert with the right texture and flavor. Remember to experiment with fruit and variations. Don’t worry if you have questions. The FAQs section will help you out. For detailed guidance, check the full recipe link provided. You’ve got this!

- Peach Cobbler Bread Pudding

Indulge in the ultimate comfort food with my Peach Cobbler Bread Pudding recipe that's easy and delicious! This sweet dessert combines soft, day-old bread with juicy peaches for a warm treat perfect for any occasion. Follow my step-by-step guide and tips to create a delightful dish everyone will love. Ready to impress your family and friends? Click through to explore this mouthwatering recipe and make your dessert dreams come true!
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Ingredients
  

4 cups day-old bread, cubed (such as challah or brioche)

2 cups fresh peaches, peeled and sliced (or canned peaches, drained)

4 large eggs

2 cups whole milk

1 cup heavy cream

1 cup granulated sugar

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup brown sugar, packed

1/4 cup unsalted butter, melted

Whipped cream or vanilla ice cream for serving (optional)

Instructions
 

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.

    In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.

      Add the cubed bread to the mixture and gently fold to combine, ensuring the bread absorbs the custard mixture. Let it sit for about 10-15 minutes to soak.

        While the bread is soaking, prepare the peach layer. If using fresh peaches, toss them with brown sugar and melted butter in a separate bowl until coated.

          Layer half of the soaked bread mixture in the greased baking dish. Top with half of the sliced peaches. Then, add the remaining bread mixture on top, followed by the remaining peaches. Press down gently to arrange.

            Bake in the preheated oven for 45-50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.

              Allow the bread pudding to cool slightly before serving, which enhances its flavor.

                Serve warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream if desired.

                  Prep Time: 20 mins | Total Time: 1 hour 10 mins | Servings: 8

                    - Presentation Tips: Serve slices of bread pudding on a decorative plate, topped with sliced peaches and a sprinkle of cinnamon for an appealing finish. Add a small sprig of mint for color.