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!

Ingredients

Ingredients:

• 12-15 (17.6oz) thick-cut slices of brioche bread, preferably dried out overnight, cut into 1” cubes
• Vanilla ice cream, for serving

Peach Cobbler Filling:

• 5 medium peaches (~4 cups; 610g), peeled and diced
• 4 tbsp (58g) salted butter
• 2 1/2 tbsp (20g) all-purpose flour
• 1 tsp (2g) cinnamon
• 3/4 cup (155g) brown sugar
• 1/2 cup (120ml) water
• Juice of 1/2 a lemon (~1/2 tbsp)
• 1 tsp (4g) vanilla bean paste or extract

Vanilla Bean Buttermilk Custard:

• 1 cup (240ml) buttermilk [substitution: 1 cup (240ml) milk of choice mixed with 1 tbsp (15ml) apple cider vinegar or lemon juice]
• 1 cup (240ml) heavy cream
• 4 eggs, at room temperature
• 1/4 cup (55g) granulated sugar
• 2 tbsp (28g) salted butter, melted and slightly cooled
• 1 tsp (4g) vanilla bean paste or extract
• Pinch of salt

Oat Streusel:

• 6 tbsp (45g) all-purpose flour
• 1/4 cup (23g) old-fashioned rolled oats
• 1/4 cup (60g) brown sugar, light or dark
• 1 tsp (2g) cinnamon
• 4 tbsp (58g) salted butter, softened

InstructionsFahrenheitCelsius

Prepare the pan:

1. Preheat the oven to 350F. Grease a 9” round (or 8” or 9” square) baking pan with cooking spray, then line with a sheet of parchment paper, making sure it is tall enough to drape over the edges. Place onto a baking sheet and set aside.

Toast the bread cubes (only if needed):

1. If your bread wasn’t dried out overnight, start by lightly toasting it in the oven. Spread the bread cubes on a baking sheet lined with parchment paper. Bake at 350F for 7-10 minutes, until LIGHTLY toasted; you want to be careful to not bake the bread, you just want a light toast on the outside! Remove from the oven and set aside to use later.

Prepare the peach cobbler filling:

1. In a large saucepan over medium heat, melt the butter. Add the flour and cinnamon, and stir well to combine. Then, add the brown sugar and stir.
2. Add the diced peaches, water, and lemon juice, and stir. Cook over medium heat until the peaches are soft and the mixture is thickened/gooey, stirring occasionally (8-10 minutes). It can help to steam the peaches by covering the pan with a lid for a few minutes.
3. Remove from the heat and stir in the vanilla. Set aside to cool until ready to use. I personally like to place the compote into a separate bowl and cover tightly with plastic wrap to prevent a film from forming. This does NOT need to be completely cooled before assembling the bread pudding!

Prepare the vanilla bean buttermilk custard:

1. In a large bowl or measuring cup, whisk together the buttermilk, heavy cream, eggs, sugar, melted butter, vanilla, and salt until well combined. Make sure to whisk well, you want to make sure that there are no ribbons of egg. Set aside.

Assemble:

1. Place 1/3 of the bread cubes into the bottom of the prepared pan. Press down to compress. Spread about 1/3 of the peach cobbler filling on top of the bread cubes. Place another 1/3 of the bread cubes on top, press down, and spread another 1/3 of the peach cobbler filling. Finish by topping with the last 1/3 of bread cubes. By now, you should have done 3 layers of the bread cubes and 2 layers filling.
2. Pour the buttermilk custard all over the bread, making sure all of the pieces are well-soaked. With the back of a wooden spoon, gently press down on the bread to make sure there are no dry parts. Then spread the remaining 1/3 of the peach cobbler filling on top (if desired, you can reserve some for serving later).
3. Cover the pan with foil and let rest in the refrigerator for at least 30 minutes. *At this point, you can place into the refrigerator covered overnight, or bake right away.*
4. Preheat the oven to 350F.

Prepare oat streusel:

1. While the bread pudding is resting, prepare the oat streusel for topping. In a medium bowl, combine the flour, oats, brown sugar, cinnamon, and butter. Use a fork, your hands, or handheld electric mixer to mix until combined and the mixture is crumbly. Set aside until ready to use.

Bake and serve:

1. Once ready, remove the foil from the pan and sprinkle the oat streusel all over the top of the bread pudding.
2. Bake at 350F for 55-60 minutes, until the top is golden and set, but the middle is still slightly wobbly when shaken. Remove from the oven and let rest for at least 10-15 minutes.
3. Slice and serve the bread pudding warm with a scoop of vanilla ice cream, the reserved peach cobbler filling, and flaky sea salt, if desired.
4. Enjoy!