Peach Cobbler Bread Pudding
Bread pudding recipes can either be a hit or miss. I'm not a huge fan of plain bread pudding. I have to either have raisins in it, or something, but definitely not just plain bread pudding. I posted a Krispy Kreme Bread Pudding Recipe, that so many of you loved.
Bread pudding recipes can either be a hit or miss. I'm not a huge fan of plain bread pudding. I have to either have raisins in it, or something, but definitely not just plain bread pudding. I posted a Krispy Kreme Bread Pudding Recipe, that so many of you loved.
- Carbohydrate 15.3794190002695 g
- Cholesterol 50.31815 mg
- Fat 14.0055835000013 g
- Fiber 0 g
- Protein 10.3589460000013 g
- Saturated Fat 8.43675010000022 g
- Serving Size 1 1 Serving (163g)
- Sodium 168.193600000192 mg
- Sugar 15.3794190002695 g
- Trans Fat 0.907848400000765 g
- Calories 229 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!
Oven space is a fixed constraint in compact kitchens, meaning standard 9x13-inch glass baking dishes often demand careful shelf clearance. This dessert adapts easily when scaling requires shifting to two smaller 8-inch square ceramic pans instead of one large vessel. Baking times adjust downward by roughly ten to fifteen minutes when splitting volume across shallower surfaces. Achieving the correct internal custard set relies entirely on the initial resting phase. Letting the torn pastry absorb the evaporated milk and beaten eggs for twenty minutes prevents a watery center while ensuring uniform hydration throughout the crumb structure. Evaporated milk provides concentrated dairy solids without excess liquid weight, maintaining structural integrity as the eggs coagulate at 350 degrees Fahrenheit. Retaining the heavy syrup from only the first can of peaches prevents saturation overload during the initial mix. Draining the second can before placement on top keeps the surface dry enough to brown correctly during the fifty-minute bake. Glass baking dishes retain heat longer than metal pans, so residual carryover cooking continues for ten minutes after removal from the oven.
