Try this Peach Cobbler Bread Pudding recipe, or contribute your own.
- Carbohydrate 3.71934500293697 g
- Cholesterol 45.0049999801089 mg
- Fat 16.629437492188 g
- Fiber 0 g
- Protein 2.67289250180466 g
- Saturated Fat 10.2539922449376 g
- Serving Size 1 1 Serving (100g)
- Sodium 121.386499954719 mg
- Sugar 3.71934500293697 g
- Trans Fat 1.40403524954286 g
- Calories 175 calories
Step-by-step
- Bake the cinnamon rolls as directed on package or can( refrigerate the icing until we're ready to use it!).
- Once the cinnamon rolls are done, let them sit overnight.
- Next, tear the cinnamon rolls apart, and place them to the side.
- In a large mixing bowl add the eggs, sugar, milk, melted butter, and vanilla.
- Next, add in the cinnamon rolls, and stir.
- Let sit for about 20 minutes, so that it can soak up everything.
- Now add one of the cans of peaches... The syrup and all.
- Fold the ingredients, then let sit for about 10 more minutes.
- Grease a 9x13 bake dish, then add in the bread pudding mixture, and smooth out.
- Next top off the bread pudding with the remaining can of peaches, but do not add the syrup!
- Bake on 350 F for about 50 minutes.
- Remove from the oven, and let cool.
- Top off with the icing that came with the cinnamon rolls.
- Serve and enjoy!
Managing Liquid Absorption and Stale Bread
Allowing the baked cinnamon rolls to sit overnight is non-negotiable for proper liquid absorption. If the pastry is fresh and soft, it disintegrates entirely into the milk and eggs, yielding a dense, soggy porridge instead of a structured pudding. Whisk the five eggs thoroughly with three and a half cups of milk before adding the torn pieces, ensuring the custard coats every surface evenly. Letting the mixture rest for twenty minutes gives the starch sufficient time to hydrate without turning to mush.
Baking Parameters and Fruit Placement
Bake the assembly in a standard 9x13 glass or ceramic dish at 350 degrees Fahrenheit for approximately fifty minutes. Covering the dish loosely with aluminum foil during the first thirty minutes prevents the top peaches from scorching before the center sets. Drain the second can of peaches completely before layering them across the surface, as excess syrup will pool on top and prevent the crust from browning properly. Cool the finished dish completely before applying the reserved icing.
