It’s so hot in this desert!!!
It’s like 105 degrees type of HOT!
What better way to relax, cool off, and enjoy the heat then with a big dish of Peach Cobbler Bread Pudding?
Grant it, I know I am reaching on the enjoy the heat part but Peach Cobbler always makes even the hottest days appear cooler!
I love peaches because they remind me of growing up eating big bowls of my mothers famous cobbler.
Peach Cobbler is like the most important dessert in my family still after all these years.
You can’t have delicious peach cobbler without using the best peaches.
You can use fresh peaches as well but canned peaches allow you to make this dish year round!
One can not just simply make a regular peach cobbler bread pudding if we’re going to make surviving this heat wave possible.
Why would I settle for using boring old “bread” in my bread pudding when I can use DONUTS PEOPLE!
Yes, not just any old donuts I am using Cinnamon Dunkin Donuts!
Yes y’all, let’s get this party started!
This is one of those real quick, easy, and super simple desserts!
First, just mix your heavy cream, sugar, vanilla, cinnamon and eggs.
Toss in your diced peaches and that’s all folks!
Next, dice your donuts into bite size pieces.
I cut each donut into four pieces.
Real simple people!
Lastly, top the donuts with the custard mixture and push down and mush slightly.
Yes, mush it down.
Top with your butter, cinnamon and brown sugar topping and that’s all she wrote folks.
Allow the cobbler to absorb the liquids about 30 minutes.
Or you can wrap the cobbler up in saran wrap and chill in the refrigerator overnight.
Allow the cobbler to come to room temperature before baking if you’re chilling it overnight.
I baked my cobbler at 350 degrees for about 45-50 minutes.
While my baby was baking it was time to make our delicious cream cheese butter cream topping!
Yep, that double creams because one cream ain’t enough for this dessert!
And if you dare, top it with some vanilla ice CREAM!
Why not, it’s hot and we deserve it!
Our Cobbler is all hot and ready.
Drizzle with lots of cream cheese glaze.
Don’t forget to serve with extra glaze on the side!
Turn on the air conditioner, scoop vanilla ice cream on top, drizzle with more glaze and enjoy!
Peach Cobbler Bread Pudding
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Serving Size: 6-8
Ingredients
12 cinnamon doughnuts, day old if possible
8 eggs, beaten
3 cups peaches, diced, drained
2 cups heavy whipping cream
2 cups sugar
1 tablespoon vanilla
1 tablespoon butter, room temperature
1 teaspoon cinnamon
For the Topping:
1 cup brown sugar
1 stick butter, unsalted, room temperature
1 teaspoon cinnamon
For the Cream Cheese Glaze:
8 ounces cream cheese, room temperature
2 cups powdered sugar
1 stick butter, unsalted, room temperature
2 tablespoons heavy cream
1 teaspoon vanilla
Instructions
Preheat oven to 350 degrees.
Butter a 13×9 inch dish with 1 tablespoon of softened butter.
Cut doughnuts into 4 pieces each and place in butter dish.
Mix eggs, heavy cream, sugar, cinnamon and vanilla in a separate bowl, beat well.
Fold in diced peaches.
Pour batter mixture over doughnuts and press down to soak doughnuts.
Mix brown sugar, cinnamon and butter together until crumbly.
Place mixture over cobbler.
Bake bread pudding at 350 degrees for 45-50 minutes.
To Prepare Cream Cheese Glaze:
Place all ingredients into a mixer and mix well.
Heat mixture in microwave for about 15 seconds to thin.
Remove bread pudding from oven, drizzle with half the cream cheese glaze.
Allow bread pudding to cool 30 minutes, drizzle with remaining glaze.
I’m in HEAVEN…
Thank you Lisa!
What do you think of using croissants in this recipe ?…You think it would work ?
Yes Lynn, it would work very well. I make bread pudding with croissants all the time. You want them to be day old, not fresh.
Can chopped pecans be added to the mixture?
If you like Beverly!
I dont like to use can fruit it comes out dry. The dish lookd good though. You said that you have family in Louisiana. Where are the authentic Louisiana recipes? When I cook I also like to try different things or think outside the box.
Hello Casey, then use FRESH fruit and if your bread pudding comes out dry, it’s not due to using canned fruit, it’s due to you not having enough moisture i.e. liquid or over baking! You do know canned fruit are picked at the peak of ripeness and often sweeter than fresh fruit. Also, if you’re using off-brand low quality canned goods then you’re going to have a big problem with quality! And have you looked around the blog for AUTHENTIC Louisiana recipes? For those who actually follow my site their aware of all my authentic recipes their also aware that I don’t just cook Louisiana food because I am more worldly than that! Should I be limiting myself to authentic Louisiana recipes as if I’ve never been to another part of the world? I was raised in California and it’s very diverse and full of other cultural cuisines which I grew up eating, it’s in the bio.
Would the outcome be okay if you used Krispy Kreme glazed donuts?
Yes Vivian.
Love the Look of this recipe
1st thing that came to mind for me is using “Apple Fritters” instead of the “Cinnamon Doughnuts”
I am sure going to love the different ways to change up his recipe.
Will make it by your recipe, which I knw we are going to love…………
then let y mind take-over
Hugs and thank you
be Blessed
Charlee
That sounds good Charlene!
Do you drain the canned peaches?
Yes Robyn.
Thanks! I went to Dunking donuts and of course they had no cinnamon donuts so I went to another donut shop and found some honey dip stick donuts, cinnamon glazed and the young lady had plain fried cakes and she was kind of enough to shake them in cinnamon. I’m going to use a little of all 3. ?? can’t wait to make this tomorrow!!
Enjoy Robyn!
This dessert was absolutely amazing. Thank you! My family adored it today! !!
I am so glad they loved it Robyn!
How many and what size cans of the canned peaches?
Are these cake donuts or yeast donuts
Hi Lisa, cake donuts.
Hi
My DD did not have cinnamon doughnuts, If I use the plain cake doughnuts do I need to add extra cinnamon to the recipe.
Hello Jackie, I would because you want that cinnamon taste. I would say about 2 teaspoons extra.
Hi Lisa
I made this for a baby shower and it was a big hit, everyone loved it. Thanks for sharing.
I am glad you enjoyed it Jackie!
Two of my favorite desserts…then you had me with DONUTS, girl!!! Cannot WAIT to try this hybrid recipe!
Enjoy Suzi!
Hi!! Love love your blog…I was just wondering about how many mini donuts to your 12 regular? As you may notice I’m not a baker but this recipe looks awesome…husband and grandkids are going to be SO surprised. Thanks….Robyn
Is there a non-dairy substitute for heavy cream?
can you use glaze donuts instead of cake donuts
Yes Cynthia, you can sub with your favorite doughnut. You may want to add a teaspoon of extra cinnamon powder to make up if you’re not using cinnamon donuts.
Mmm. Mmm. How. Many. Times. Is. Mama. Gonna. Get. Slapped!!!??? Taking it to potluck. Will protect my face. Lol.
LOL Veni
I’ve made this twice with French bread and my family loves it. Doesn’t stay in the house for 2 days. Will try the donuts next time.
i’m a bread pudding nut this sound so heavenly our weather is cool alot so this is great thank you
I need to use my frozen peaches, and I need to take something for a breakfast at church this Sunday. Perfect solution! Do you think it would turn out if I assemble it and refrigerate it the night before and bake it in the morning like baked French toast?
Can I make this in aluminum pan? And if so do I cover with aluminum foil while baking ?
Thank you Jeffrey, that’s really kind of you!