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Best Peach Cobbler Bread Pudding with Bourbon Caramel

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The softest, most pillowy custard-soaked bread cubes studded with sweet, jammy peach slices and drizzled with a salty-sweet bourbon caramel that pools on the plate. This is comfort food reimagined—familiar but with a twist that makes it memorable.

Ingredients

Scale
  • 8 cups brioche bread, cubed (stale or day-old preferred)
  • 4 medium fresh peaches, peeled and sliced into ½-inch wedges
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 4 large eggs, room temperature
  • 1½ cups heavy cream
  • ½ cup whole milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • For the Cobbler Streusel Topping:
  • ¾ cup all-purpose flour
  • ⅓ cup light brown sugar
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small cubes
  • Pinch of salt
  • For the Bourbon Caramel Sauce:
  • 1 cup granulated sugar
  • ¼ cup water
  • ½ cup heavy cream, warmed
  • 3 tablespoons unsalted butter, room temperature
  • 2 tablespoons bourbon (e.g., Buffalo Trace or Maker’s Mark)
  • Flaky sea salt (optional, for finishing)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Cut brioche into 1-inch cubes. If bread is fresh, spread on a baking sheet and toast for 5-7 minutes. Let cool slightly.
  3. Peel and slice peaches into ½-inch thick wedges. Set aside.
  4. In a large bowl, whisk together granulated sugar, brown sugar, eggs, heavy cream, milk, vanilla, cinnamon, nutmeg, and salt until smooth and pale yellow, about 1 minute.
  5. Place toasted bread cubes in the greased baking dish. Scatter peach slices evenly over the top.
  6. Pour custard mixture evenly over bread and peaches, pressing down gently with a spatula to help absorption. Let sit for 10-15 minutes.
  7. Meanwhile, make the streusel: In a medium bowl, combine flour, brown sugar, granulated sugar, cinnamon, and salt. Add cold butter cubes and cut in with a pastry cutter or fingers until mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate until ready to use.
  8. Sprinkle streusel evenly over the soaked bread pudding.
  9. Bake at 350°F for 40-45 minutes, until top is golden brown and center is set but slightly jiggly. A knife inserted into the center should come out mostly clean. Let cool on a wire rack for at least 15 minutes.
  10. While pudding bakes, make the caramel: In a small saucepan, combine sugar and water. Stir gently, then place over medium heat. Once sugar dissolves, stop stirring. Cook undisturbed until deep amber, about 6-8 minutes, swirling occasionally. Remove from heat and carefully whisk in warm cream (it will bubble up). Add butter and whisk until smooth. Stir in bourbon and a pinch of flaky sea salt if using. Set aside to cool slightly.
  11. Serve warm bread pudding in bowls, drizzled generously with bourbon caramel. Optionally top with flaky sea salt and a scoop of vanilla ice cream.

Notes

Use day-old brioche for best texture. If using fresh bread, toast cubes first. Don’t over-soak the bread; 10-15 minutes is ideal. Watch caramel carefully to avoid burning. Room temperature eggs are important for smooth custard. The bread pudding can be assembled (without streusel) up to 24 hours ahead and refrigerated; add streusel just before baking. Leftovers keep refrigerated for up to 4 days and can be reheated. The caramel sauce can be made ahead and stored in the fridge for up to 2 weeks.

Nutrition

Keywords: peach cobbler, bread pudding, bourbon caramel, summer dessert, brioche, streusel, comfort food

Find it online: https://spoonmira.com/best-peach-cobbler-bread-pudding-with-bourbon-caramel/